This creamy, airy keto peanut butter mousse recipe is so quick and easy. It requires just 5 ingredients and you can whip it up in 5 minutes.
You won't be able to resist this low carb peanut butter mousse! It has an impossibly silky, fluffy texture and it is packed with deep peanut butter flavor. You'll also love the fact that one serving contains only 2.3g net carbs!
Piped into pretty dessert cups, this keto mousse has enough wow factor to be served at a dinner party. It is one of my go-to sugar free dessert recipes when I have short-notice guests.
Here are the ingredients you'll need:
- Smooth peanut butter: Must be soft and creamy. Room temperature is best. I like Manilife deep roast peanut butter, which is slightly salted.
- Mascarpone: This is a smooth, rich Italian cream cheese. You can replace it with cream cheese.
- Heavy cream: Whipped to soft peaks.
- Powdered sweetener: I used a monk fruit sweetener blend, but you can use pure powdered erythritol, xylitol, allulose or Swerve confectioners.
- Vanilla extract: Optional, but recommended.
See the recipe card for full information on ingredients and quantities.
Add the mascarpone or cream cheese, sweetener, peanut butter and vanilla to a large mixing bowl. Mix with an electric hand mixer to combine.
In another large bowl, whip the cold cream until just below stiff peaks.
Fold the heavy whipping cream through the peanut butter mixture until combined and smooth.
Spoon into a glass or use a piping bag.
The mousse tastes great solo. Here are some ideas for toppings to make it look pretty:
- Drizzle of peanut butter
- crumbled keto ginger snaps, keto sugar cookies or keto chocolate cookies
- chopped keto peanut butter cups
- sugar-free chocolate chips
- crushed roasted peanuts
- whipped cream
Peanut butter: If your peanut butter does not contain salt, add a pinch of sea salt to the recipe. It really lifts the taste.
Ingredient temperature: I used cold mascarpone straight from the fridge because I wanted to serve my mousse straight away. Some recipes recommend using room temperature cream cheese (or mascarpone). 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: Add 2 tablespoons unsweetened cocoa powder
- No peanut butter: Use almond butter or any other nut butter
- Make it dairy free: Use dairy-free cream cheese and whipped coconut cream instead of heavy cream.
Yes, you can make this recipe a day or two ahead. Simply store it in the fridge until ready to serve.
You could, but it may be difficult to use a piping bag.
You can replace the cream cheese with Greek yogurt. Or try my peanut butter yogurt instead!
Refrigerator: Keto peanut butter mousse stays fresh in the fridge for up to 6 days. Store in an airtight container.
Freezer: You could also pipe leftovers into an ice cube tray and freeze to make fat bombs. Store in the freezer for up to 3 months.
More Keto Peanut Butter Recipes
Here are the top PB posts from my website:
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Keto Peanut Butter Moussefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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 stiff peaks.
- 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.