Introduction

This Keto Peanut Butter Mousse is a creamy, rich dessert that’s both low-carb and satisfying. With a smooth texture and a hint of sweetness, it’s perfect for anyone following a ketogenic lifestyle or simply craving a peanut buttery treat.

The image shows three clear glass cups filled with a creamy, light beige dessert. Each cup has two visible layers: the bottom layer is smooth and solid cream, while the top layer is a swirl of whipped cream sprinkled with crumbly brown pieces. Drizzled over the whipped cream is a light caramel sauce that adds a shiny texture. The cups are placed on a white marbled surface, with some crumbs scattered around and two gold spoons partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mascarpone or cream cheese, cold (240g)
1/4 cup powdered sweetener (40g) (use 1/3 cup / 60g for a sweeter mousse)
3 tbsp peanut butter, smooth (55g)
1 cup heavy cream, cold (240g)
1/2 tsp vanilla extract
Pinch of sea salt (if your peanut butter is unsalted)

Instructions

Step 1: In a mixing bowl, combine mascarpone or cream cheese, powdered sweetener, peanut butter, and vanilla extract. Add a pinch of sea salt if your peanut butter is unsalted. Use an electric mixer to blend everything until smooth and well combined.
Step 2: In a separate clean bowl, whip the cold heavy cream until it reaches just below stiff peaks.
Step 3: Gently fold the whipped cream into the peanut butter mixture until the mousse is smooth and evenly combined.
Step 4: Spoon or pipe the mousse into serving glasses. Optionally, top with crumbled low-carb biscuits and a drizzle of peanut butter for extra texture and flavor.

Tips & Variations

For a sweeter mousse, increase powdered sweetener to 1/3 cup (60g).
Use crunchy peanut butter if you prefer some texture.
Chill the mousse for at least 1 hour before serving to help it set and enhance flavor.
Try adding a sprinkle of cocoa powder or a few sugar-free chocolate chips on top for a chocolate-peanut twist.

Storage

Store the mousse in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir if it has separated slightly. It’s best enjoyed chilled, so no reheating is needed.

How to Serve

The image shows a clear glass filled with creamy white whipped dessert layered with crumbled light brown cookie pieces, creating a textured look inside. On top, there is a large dollop of the whipped cream with more cookie crumbs sprinkled over it and drizzled with a light caramel sauce. A gold spoon scoops a portion of the dessert, held above the glass. In the background, two more similar glasses with the same dessert are visible, all placed on a white marbled surface with scattered cookie crumbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, cream cheese works well as a substitute and will give a slightly tangier flavor but similarly creamy texture.

Is this recipe suitable for dairy-free diets?

This recipe relies on mascarpone or cream cheese and heavy cream, so it is not dairy-free. However, you could experiment with dairy-free cream cheese and coconut cream, though texture and taste may vary.

Keto Peanut Butter Mousse Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

A rich and creamy Keto Peanut Butter Mousse made with mascarpone, peanut butter, and whipped cream. This low-carb, no-bake dessert is perfect for keto dieters and peanut butter lovers looking for a quick, smooth, and indulgent treat.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Main Ingredients

1 cup mascarpone or cream cheese, cold (240g)
1/4 cup powdered sweetener (40g) (use 1/3 cup / 60g for a sweeter mousse)
3 tbsp / 55g smooth peanut butter
1 cup heavy cream, cold (240g)
1/2 tsp vanilla extract
Pinch sea salt (if your peanut butter is unsalted)

Instructions

Combine Base Ingredients: Add the cold mascarpone or cream cheese, powdered sweetener, smooth peanut butter, and vanilla extract into a mixing bowl. If using unsalted peanut butter, add a pinch of sea salt. Use an electric mixer to blend all ingredients until smooth and well combined.
Whip the Cream: In a separate clean bowl, whip the cold heavy cream until it reaches just below stiff peaks. This means the cream is thickened and holds soft peaks but is still pliable to fold.
Fold Cream into Peanut Butter Mix: Gently fold the whipped cream into the peanut butter mixture until the mousse is fully combined and smooth. Avoid overmixing to keep the mousse light and airy.
Serve: Spoon or pipe the mousse into serving glasses. Optionally, top with crumbled low-carb biscuits and a drizzle of peanut butter for added texture and flavor. Chill before serving if desired.

Notes

Ensure all dairy ingredients are cold to achieve the best whipped texture.
Adjust the sweetener amount to suit your taste preference; using 1/3 cup (60g) results in a sweeter mousse.
Use smooth peanut butter for the creamiest consistency.
Optionally garnish with low-carb biscuit crumbs and extra peanut butter drizzle for contrast and decoration.
Keep the mousse refrigerated until serving as it contains cream and cream cheese which need to stay cold.

Keywords: keto peanut butter mousse, low carb dessert, no bake dessert, keto mousse, peanut butter dessert