Peanut butter mousse

Peanut butter mousse is unbelievably smooth, light, and creamy for being low in carbohydrates. Four simple ingredients, ready in a flash! 2 grams net carbohydrates per serving.

Peanut butter mousse

My favorite recipes to create when it comes to extremely simple keto desserts are this easy keto peanut butter mousse, custard, and chocolate mousse.

You wouldn’t know because there are no eggs or sugar required. The texture is exceptionally creamy, light, and silky. It has a strong peanut butter flavor and is sweet.

I recently had some friends over for dinner and served them this mousse for dessert. When I told them it was low carb, NO ONE believed me; they assumed it must be loaded with sugar.

Peanut butter mousse Ingredients

Peanut butter mousse

  • 1 cup smooth, sugar-free peanut butter * See notes
  • 1 cup softened cream cheese
  • 1 cup of powdered sugar without sugar
  • optional 1 teaspoon vanilla extract
  • heavy cream, 1 cup


Peanut butter mousse

  1. Set aside the peanut butter, cream cheese, powdered sugar, and vanilla extract that have been beaten together in a large mixing bowl. Beat the heavy cream and sugar together in a separate bowl until stiff peaks form.
  2. Add one-fourth of the whipped heavy cream to the peanut butter mixture and gently beat in. Add another 12 ounces of cream and mix thoroughly. Combine the remaining cream with the mixture.
  3. Put the mousse in a bag with a swirly tip for piping. Refrigerate for at least thirty minutes before piping into glass or mason jars.


  • This mousse can be made up to three days in advance. Wait until you are ready to serve it before adding any additional garnishes, such as whipped cream or crushed peanuts.
  • To keep the whipped peanut butter light and airy, don’t add all the whipped cream at once; instead, add it in batches.
  • Replace the peanut butter in this recipe with either smooth almond butter or tahini to make it peanut-free.
  • To keep: Covered, the mousse should always be kept in the refrigerator. It can be kept for up to two weeks.
  • To chill: For up to six months, cover the mousse completely and store it in the freezer. Defrost in the cooler short-term prior to serving.