Peanut butter lovers get ready to jump for joy.
Soft and buttery a bowl of mousse is always a crowd-pleaser, and this keto peanut butter mousse is the perfect example.
Sweet and comforting, earthy and light as air, it’s the kind of dessert that one generous spoonful will put a big smile on your face.
Besides being the perfect keto pick-me-up it can also be used as frosting for your favorite keto cakes or pie and tart filling.
Serve it in a wine or Martini glass for a nostalgic 90s vibe.
Keto Peanut Butter Mousse
For this delicious low carb mousse you’re going to need:
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Cream Cheese (at room temperature)
- 3 tbsp Peanut Butter (unsweetened)
- 1/4 cup Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
First, beat your whipping cream with an electric blender.
This will take bout 3-5 minutes and it should double in size and hold firm peaks.
Set this aside in the fridge.
Next, whisk together the cream cheese, peanut butter, erythritol, vanilla and a pinch of salt.
Finally, grab your whipping cream and fold the cream cheese mixture into it with a spatula until thoroughly combined.
You can serve this delicious keto peanut butter mousse straight away but I recommend you let it set in the refrigerator for 1-2 hours if you can!
It will set more and is always better cold.
I hope you enjoy this recipe, let me know how it went in the comments!
Ingredients
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Cream Cheese softened at room temperature
- 3 tbsp Peanut Butter unsweetened
- 1/4 cup Erythritol powdered
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Beat the whipping cream with an electric blender for 3-5 minutes until it doubles in size and holds firm peaks. Set aside, preferably in the fridge.
- Whisk together the cream cheese, the peanut butter, sweetener, vanilla and pinch of salt.
- Fold the cream cheese mixture into the whipped cream with a spatula, until thoroughly combined.
- Serve right away or refrigerate for 1-2hours to set even more and serve cold.
