Keto Peanut Butter Mousse Recipe

I whipped up a 5-ingredient, 5-minute Keto Peanut Butter Fluff that uses one unexpected pantry staple, so if you’re curious about quick low-carb desserts, read on.

I love quick desserts that feel a little illicit, and this keto peanut butter mousse is one. It’s airy and creamy but not cloying, made from cold heavy whipping cream and natural unsweetened peanut butter, and barely anything else.

Think Keto Peanut Butter Fluff meets a Sugar Free Peanut Butter fantasy, a tiny spoonful that stops you mid scrolling. I keep telling myself its too easy, but it’s the kind of Keto Dessert Peanut Butter treat that sneaks into midnight plans.

Try it when you want a fast, low carb finish that somehow feels like a treat from a secret menu. I cant wait to hear what you think.

Why I Like this Recipe

– I love how light and fluffy it feels, like im eating a cloud but still filling enough to quiet my sweet tooth
– It tastes rich and a little indulgent, yet I dont feel guilty after
– Its super quick to throw together so I dont have to fuss on busy nights
– I can change it up easy depending on my mood, add more salt or more sweet, whatever i want

Ingredients

• Cold heavy whipping cream gives airy texture, rich fat, low carbs, it’s very creamy.
• Natural unsweetened peanut butter adds protein, fiber and nutty flavor, gives body and richness.
• Powdered erythritol or powdered monk fruit sweetens without sugar, low carb, can leave cool aftertaste.
• Pure vanilla extract lifts flavors, adds warm aroma, makes it taste sweeter than sugar does.
• A pinch of fine sea salt balances sweetness and brightens the peanut flavor, trust me.

Ingredient Quantities

• 1 cup (240 ml) cold heavy whipping cream
• 1/2 cup (120 g) natural unsweetened peanut butter, stirred till smooth
• 2 to 3 tbsp powdered erythritol or powdered monk fruit sweetener, taste and adjust
• 1/2 tsp pure vanilla extract
• Pinch of fine sea salt, or more if you like

How to Make this

1. Put a metal or glass mixing bowl and the beaters in the fridge for 10 to 15 minutes so everything is really cold, that helps the cream whip up faster.

2. Measure out 1 cup cold heavy whipping cream, 1/2 cup natural unsweetened peanut butter (stirred till smooth), 2 to 3 tablespoons powdered erythritol or powdered monk fruit sweetener, 1/2 teaspoon pure vanilla extract, and a pinch of fine sea salt.

3. Pour the cold cream into the chilled bowl and whip on medium high until it starts to form soft peaks, about 2 to 3 minutes depending on your mixer.

4. Add 2 tablespoons powdered sweetener, the vanilla and the pinch of salt, then keep whipping until you get medium to stiff peaks; taste and add the third tablespoon of sweetener if you want it sweeter.

5. Scoop out about a quarter of the whipped cream into a small bowl and mix it with the peanut butter to loosen the peanut butter up, swirl or microwave for 5 to 8 seconds if it seems too stiff, then stir till smooth.

6. Gently fold the peanut butter mixture back into the rest of the whipped cream in two or three additions using a spatula, folding carefully so you keep the mousse airy and light, stop when mostly uniform but a few streaks of peanut butter are fine.

7. Taste and adjust with a tiny pinch more salt or a bit more powdered sweetener if needed, remember natural peanut butter can be a bit bland so salt helps bring out flavor.

8. Spoon into serving dishes and chill for 10 to 20 minutes to set up if you want a firmer texture, or serve right away for ultra fluffy mousse.

9. Optional garnish ideas that work great: a few chopped peanuts, a dusting of unsweetened cocoa powder, or a tiny drizzle of sugar free chocolate, but none are required.

10. Store leftovers covered in the fridge for up to 3 days, do not freeze because the texture will get grainy and separated.

Equipment Needed

1. Large metal or glass mixing bowl (chill it in the fridge first so the cream whips faster)
2. Electric hand mixer with beaters, or a stand mixer if you got one
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp measurer)
4. Rubber or silicone spatula for gentle folding, scraping the sides and smoothing
5. Small bowl for loosening the peanut butter before folding it in
6. Microwave-safe spoon or small ramekin (just in case you need to soften the peanut butter for a few seconds)
7. Serving dishes or ramekins to portion the mousse
8. Airtight container or cling film for storing leftovers in the fridge

FAQ

Keto Peanut Butter Mousse Recipe Substitutions and Variations

• Heavy whipping cream: swap with chilled full fat coconut cream (use the thick part from the can, 1 cup = 1 cup), it’ll whip up similarly but will taste faintly of coconut. Or for a richer, denser mousse use 4 oz mascarpone + 1/4 cup cold water or cream, beat till airy.
• Natural unsweetened peanut butter: try almond butter or sunflower seed butter 1:1 for similar texture and fat. If you need lower fat, use powdered peanut butter reconstituted (start with 3 parts powder to 1 part water, add a drizzle of oil if too dry).
• Powdered erythritol/monk fruit: powdered allulose is the closest keto-friendly swap 1:1 with less of the cooling aftertaste. You can also use a powdered stevia blend but go light, start with half the amount and taste. Do not use xylitol if there are dogs around, it is toxic to pets.
• Pure vanilla extract: vanilla bean paste gives a stronger, speckled vanilla flavor, use 1:1. Or use almond extract very sparingly, about 1/4 tsp for every 1/2 tsp vanilla if you want a different note, or a splash of rum or bourbon for a boozy twist.

Pro Tips

1) Chill stuff longer if your kitchen is warm. Cold bowl and beaters speed whipping way up, but if it’s a hot day pop the bowl over a shallow ice bath while you whip so the cream holds its shape better, otherwise it can go soft real fast.

2) Use powdered sweetener or blitz your granulated one into a powder first. If the sweetener is gritty it makes the texture sandy, so powder it in a spice grinder or blender then add little by little and taste as you go.

3) Get the peanut butter smooth and slightly loosened before you fold it in. Too stiff and you’ll have big clumps, too thin and it’ll deflate the cream, so stir it well or mix a spoonful with a bit of whipped cream until silky. Heat it only for a few seconds if needed, dont overdo it or it will get oily.

4) Fold gently and stop when mostly uniform. Overmixing kills the air and makes it dense, so leave a couple faint streaks rather than whipping the life out of it. If you want it firmer for piping, chill for a bit before serving or add a tiny bit of bloomed gelatin for stability.