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:
- ½ cup Heavy Whipping Cream
- ½ cup Cream Cheese (at room temperature)
- 3 tablespoon Peanut Butter (unsweetened)
- ¼ cup Erythritol
- 1 teaspoon Vanilla Extract
- ¼ teaspoon 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.
Storage Tips
In the fridge: Any leftover mousse will keep in the fridge for up to 4 days. Make sure you keep it in an air tight container.
In the freezer: You can absolutely freeze this mousse and it should keep for up to 2 months. Just place it in the fridge to let it thaw and make sure you don't try to heat it in any way.
I hope you enjoy this recipe, let me know how it went in the comments!
Keto Peanut Butter Mousse
Ingredients
- ½ cup Heavy Whipping Cream
- ½ cup Cream Cheese softened at room temperature
- 3 tablespoon Peanut Butter unsweetened
- ¼ cup Erythritol powdered
- 1 teaspoon Vanilla Extract
- ¼ teaspoon 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.
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Brittany Butler
This was amazing! Definitely will be making again, the serving size says 1 cup and it says it makes 6 servings using one cup makes barely two servings just wanted to point out
Roxy
Hello. I made this for my day one of my keto journey. My question is it’s so fulling can I eat half and leave e rest for tomorrow for my next snack??
Jennifer
Hey Roxy, yes you can definitely keep it in the fridge covered for tomorrow 🙂
Vuyo
Hi Jennifer, thanks so much for this amazing yet simple recipe. Absolutely delicious. I have a question though: Does it freeze well? If it’s in the fridge, how long can you keep it for?
Thanks again.
Jennifer
Hi Vuyo, thank you for the kind words 🙂
You can freeze the mousse for up to 2 months, just make sure you put it in the fridge to thaw and don't try to heat it in any way. You can also keep it in the fridge for up to 4 days in an air tight container.
Hope that helps!
Lillian Baker
Hi Jennifer, I would like to know if monkfruit is ok to substitute on the sweetener.
Jennifer
Hi Lillian, you can definitely use monkfruit instead of Erythritol in this recipe!
Jana Henderson
Can you make this with stevia instead of erithytol? And can you use pb2?
Jennifer
Hi Jana, yes you can use both stevia and pb2 in this recipe!
Debra
My husband loves peanut butter! I can’t wait to make this for him. Good thing I read through your whole text—the first time you list the ingredients it says 1 tsp of salt. As I read on you say to add a pinch of salt, and the recipe card at the bottom states 1/4 tsp.of salt. I thought you might want to know so you could correct it.
Jennifer Moore
Hi Debra, thanks for pointing that out! I've fixed the recipe 🙂 Hope your husband enjoys the recipe!