This keto peanut butter mousse is such a nice treat to have on a ketogenic lifestyle. With only four ingredients, you’ll have yourself a delicious treat in under 5 minutes. Not a fan of peanut butter? – No problem, you can make this recipe with any nut butter you like. One serving has a total of 5.5 grams of net carbs.
For the ingredients
Heavy cream: When choosing a heavy cream make sure it’s unsweetened, organic, and preferably from grass-fed, grass-finished cows. This way you avoid the added sugars, antibiotics, and GMO crops that are fed to these animals which in turn can harm your health.
Cream cheese: To give this mousse a nice firm texture I used cream cheese. When choosing a cream cheese I always go for organic just like I do for the heavy cream.
The peanut butter: When choosing a nut butter, always check the ingredient list to make sure the only ingredient is the specific nut. For peanut butter, only peanuts should be listed in the ingredient list. Nothing more. You’ll often find nut butter with added oils like sunflower oil, canola oil, palm oil or soybean oil, and even sugar. You’ll want to avoid these since they can cause inflammation in the body or spike your blood sugar. For this recipe, you can replace the nut butter with any other nut butter like hazelnut butter, almond butter, etc.
Powdered erythritol: I like to use erythritol as a sweetener for my keto recipes. You can also replace this sweetener with any other keto-friendly sweetener of your likings like monk fruit or stevia. Make sure to use a powdered (or liquid stevia) form, this prevents the mousse to taste kind of ‘crunchy’.
The flavoring: To give the peanut butter mousse some extra flavor, I added vanilla extract. You can choose to leave this ingredient out, but I prefer to use it since it gives it a more delicious taste.
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How to store this keto peanutbutter mousse
This keto peanut butter mousse is best stored in the fridge for up to 5 days. You’ll notice the erythritol seems to crystalize the longer you store the peanut butter mousse. It’s best eaten right after you prepared it.
- Add the heavy whipping cream to a medium sized bowl. Mix it with a handmixer until you have stiff peaks. Set aside.
- In a separate bowl, add the cream cheese, peanut butter, powdered erythritol, and vanilla extract. Mix until smooth.
- Add the whipped cream to the peanut butter mixture and mix everything for another minute.
- Transfer the batter to a piping bag and pipe out into a glass or ramekin.
Have you tried this recipe? I’d love to know what you think by leaving this recipe rating or comment.