Easy Keto Peanut Butter Mousse
Are you craving a quick, satisfying keto dessert? This Keto Peanut Butter Mousse is about to become your new favorite! It’s incredibly creamy, packed with peanut butter flavor, and ready in just 5 minutes. The best part? It only requires 5 simple ingredients that you probably already have in your keto pantry.
This decadent mousse has become my go-to dessert when I need something sweet but don’t want to derail my low-carb lifestyle. The rich, velvety texture feels indulgent while keeping the carbs super low. Whether you’re entertaining guests or just want a quick treat for yourself, this recipe is perfect for any occasion.
Ingredients Table:
| Ingredient | Amount | Notes |
| Heavy Whipping Cream | 1 cup | Very cold for best whipping results |
| Cream Cheese | 4 oz | Softened at room temperature |
| Natural Peanut Butter | 1/3 cup | No sugar added variety |
| Swerve Confectioners | 3 tablespoons | Or your preferred powdered keto sweetener |
| Vanilla Extract | 1 teaspoon | Pure vanilla for best flavor |
| Lily’s Chocolate Chips | 2 tablespoons | Optional, for topping |
Prep Time: 5 minutes Total Time: 5 minutes Servings: 4 Net Carbs: 3g per serving
How To Make Keto Peanut Butter Mousse
Making this keto mousse couldn’t be easier! I love whipping it up when I need a quick dessert fix or have unexpected guests coming over. The process is so simple that it almost feels like cheating to call it a recipe!
First, I recommend chilling your mixing bowl in the refrigerator for about 15 minutes. This little trick helps the heavy cream whip up faster and creates a more stable mousse. Once your bowl is nice and cold, pour in the heavy whipping cream and beat it with an electric mixer until it nearly doubles in size and forms soft peaks.
In a separate bowl, combine the softened cream cheese, natural peanut butter, Swerve Confectioners sweetener, and vanilla extract. Beat this mixture until it’s completely smooth and creamy, with no lumps remaining. The peanut butter should be fully incorporated, creating a luscious, uniform mixture.
Now comes the magic moment! Gently fold the whipped cream into the peanut butter mixture. I use a low speed on my mixer or even just a spatula to combine them, being careful not to deflate all that wonderful air we incorporated into the cream. The result is an incredibly light yet rich peanut butter mousse that’s perfect for satisfying your sweet tooth without the carbs.
Serving and Storing Your Keto Mousse
For the best texture and flavor, I recommend refrigerating your peanut butter mousse for about two hours before serving. This gives it time to firm up slightly and allows the flavors to fully develop. If you’re really in a hurry, you can enjoy it right away, but that short chill time makes a noticeable difference!
When it’s time to serve, I love to top each portion with a sprinkle of Lily’s sugar-free chocolate chips. The combination of creamy peanut butter mousse with little bursts of chocolate is absolutely divine! For special occasions, I sometimes add a light dusting of unsweetened cocoa powder or a few chopped salted peanuts for extra crunch.
This keto dessert stores beautifully in the refrigerator for up to a week in an airtight container. In fact, I often make a double batch on Sundays to enjoy throughout the week when sugar cravings strike. The mousse maintains its texture and flavor perfectly, making it an ideal make-ahead dessert option for busy keto lifestyles.
Whether you’re new to keto or a seasoned low-carb veteran, this peanut butter mousse is sure to become a regular in your dessert rotation. It’s just that good!
Keto Peanut Butter Mousse
Ingredients
- 1 cup Heavy Whipping Cream very cold for best whipping results
- 4 oz Cream Cheese softened at room temperature
- 1/3 cup Natural Peanut Butter no sugar added variety
- 3 tablespoons Swerve Confectioners or your preferred powdered keto sweetener
- 1 teaspoon Vanilla Extract pure vanilla for best flavor
- 2 tablespoons Lily’s Chocolate Chips optional, for topping
Instructions
- Chill your mixing bowl in the refrigerator for 15 minutes.
- Pour the cold heavy whipping cream into the chilled bowl and beat with an electric mixer until soft peaks form.
- In a separate bowl, combine softened cream cheese, peanut butter, sweetener, and vanilla extract. Beat until smooth and creamy.
- Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.
- Refrigerate for at least 2 hours before serving to allow the mousse to firm up and the flavors to develop.
- Serve topped with Lily’s chocolate chips or other optional toppings like cocoa powder or chopped salted peanuts.
