This creamy, airy keto peanut butter mousse is such a quick and easy dessert. It requires just 5 ingredients and you can whip it up in 5 minutes. Top with sugar free cookie crumbles and enjoy!
I love quick and easy sugar free desserts, which is why I'm eternally grateful to the person who invented mousses. A treat that's on the table in 5 minutes is just wonderful!
I have a few delicious mousse recipes on my website already, for example this extra healthy chocolate avocado mousse, my keto pumpkin mousse and not to forget this keto cheesecake fluff which is simply out of this world good.
Since I am a HUGE peanut butter lover, I decided to adapt the fluff recipe and turned it into a low carb peanut butter mousse - on the basis that literally everything tastes better with peanuts.
My friends, the result is a creamy, smooth, fluffy pleasure for your tastebuds that you don't want to miss out on!
Keto peanut butter fluff can be enjoyed straight away. But you can also prepare it ahead and chill it in the fridge. Piped into pretty dessert cups, it has enough wow factor to serve it at a dinner party. Your friends won't believe it's sugar free because it tastes so naughty!
Ingredients for sugar free peanut butter mousse
Let's have a quick run-down of the ingredients:
- Smooth peanut butter: Smooth works much better than crunchy here. I like Manilife deep roast peanut butter, which is slightly salted.
- Mascarpone: Mascarpone is a beautifully smooth, rich Italian cream cheese. You can replace it with regular cream cheese. However, I suggest that you choose a quality brand like Philadelphia for a creamy yet firm end result.
- Cream: This should be double cream (US readers, I'm talking about heavy cream), and whipped to soft peaks.
- Sweetener: Any sweetener will work, as long as it is powdered. I like to use an erythritol monk fruit sweetener blend, but you can use pure erythritol, xylitol, allulose or Swerve.
- Vanilla extract: Not essential to the recipe, but recommended.
How to make keto peanut butter mousse
Add the mascarpone or cream cheese, sweetener, peanut butter and vanilla to a mixing bowl. Mix with an electric mixer to combine.
In a clean mixing bowl, whip the cold cream until just below peaks, so still slightly fluid.
Fold the whipped cream through the peanut butter mix until combined and smooth. Pipe or spoon into a glass, top with a drizzle of peanut butter and / or keto ginger cookies and enjoy!
Recipe tips and variations
Sweetener: If you only have granulated sweetener, powder it at home in a food processor.
Peanut butter: If your peanut butter does not contain salt, do add a pinch of sea salt to the recipe. It really lifts the taste.
Temperature: I used cold mascarpone straight from the fridge for this recipe because I wanted to serve my mousse straight away. Some mousse recipes recommend using room temperature cream cheese (or mascarpone), but I honestly don't think it makes a difference as long as you use a quality product. The cream should definitely be cold - it whisks up much better that way.
Chocolate peanut butter mousse: We all know that chocolate and peanut butter are a dream team. For a variation, add 2 tablespoon unsweetened cocoa powder to the recipe!
Run out of peanut butter? Use almond butter instead!
Toppings: Of course, keto peanut butter mousse is wonderful all on its own. But you could top it like I did with sugar free cookies. My keto sugar cookies or these keto chocolate cookies would be great here too, or even my keto peanut butter cups. Alternatively, simply sprinkle over chopped nuts.
Make it dairy free: As an alternative to mascarpone, use dairy free cream cheese. It's also possible to use whipped coconut cream instead of heavy cream.
Storing keto peanut butter fluff
Peanut butter mousse stays fresh in the fridge for up to 3 days. If you have leftovers, you could also pipe them into an ice cube tray and freeze to make fat bombs.
More low carb peanut butter desserts
I posted these no bake peanut butter cookies only last week (which are AMAZING!!!), and I've actually written an entire post about my favourite keto peanut butter desserts. Here are the top 3 PB posts from my website:
My whole family loves these soft and chewy coconut flour peanut butter cookies.
Keto peanut butter brownies - need I say more??
This peanut butter mug cake is getting rave reviews!
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Peanut Butter Mousse
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup mascarpone or cream cheese, cold (240g)
- 3 tablespoon powdered sweetener
- 3 tbsp / 55g peanut butter smooth
- 1 cup heavy cream cold (240g)
- ½ teaspoon vanilla extract
- pinch sea salt if your peanut butter is unsalted
Instructions
- Add the mascarpone or cream cheese, sweetener, peanut butter and vanilla to a mixing bowl. Mix with an electric mixer to combine. If your peanut butter is unsalted, also add a pinch of sea salt
- In a clean bowl, whip the cream until just below peaks, so still slightly fluid.
- Fold the whipped cream through the peanut butter mix until combined and smooth. Pipe or spoon into a glass and top with optional crumbled low carb biscuit of choice and a drizzle of peanut butter.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Claudia
This recipe looks delicious and will definitely going to try it, but I was wondering if instead of peanut butter I can use instant coffee too.
Katrin Nürnberger
Yes, I think that should work as well.
Loraine
I am drooling just reading this recipe