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.

Disclaimer: This post contains affiliate links that help keep this content free.

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.

keto peanut butter mousse


Prep Time: 5 minutes
Course: Dessert
Keyword: glutenfree, ketogenic
Servings: 4 servings
Calories: 343kcal



  • 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.


Serving: 1serving | Calories: 343kcal | Carbohydrates: 7.5g | Protein: 9g | Fat: 4g | Fiber: 2g
Tried this recipe?Let us know how it was!

Have you tried this recipe? I’d love to know what you think by leaving this recipe rating or comment.

This is a combo you must try if you are a peanut butter fan, just like I am. I never would have thought to combine peanut butter sauce with chicken skewers, but I had this in a restaurant a while ago, and I had to make this in a way that is keto friendly so I could enjoy these flavours again without the gain!

So I looked up the original recipe, made some adjustments, and figured out how to make it keto. My daughter and myself love this combo. It tastes absolutely amazing at 7 grams of net carbs per serving! This recipe is also dairy free.

Tips for making this recipe

Start by preparing the chicken skewers. I used 2 chicken filets which I cut in squares and then pinched onto the skewers. I then made the marinade and brushed this onto the skewers. You can also place the chicken squares into a ziplock bag and then add the marinade. This way you can let the chicken soak in the marinade overnight, so they taste more intense.

I fry the chicken skewers in a pan first, so they have that ‘crispy-like’, outside. Then I bake them in the oven so the inside gets baked nice and tender. You can also just fry them in the pan completely if you’re not into using the oven or you can even bake them on a barbecue.

For the peanut butter sauce I used full fat coconut milk (80%). If you can’t find coconut milk, you can also use coconut cream.



For the chicken skewers

  • 2 Chicken filets
  • 2 tbsp Coconut oil (melted)
  • 1 tsp Paprika powder
  • 1 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • Pinch Turmeric powder
  • Pinch Cayenne pepper
  • 1 tbsp Coconut oil (to fry the skewers)

For the peanut butter sauce

  • 1 cup Full fat coconut milk
  • 4 tbsp Peanut butter
  • 2 tbsp Coconut aminos
  • 1 tbsp Brown erythritol
  • pinch Sea salt


For the chicken skewers

  1. Preheat the oven to 400 F.
  2. Start by making the marinade for the chicken skewers: in a cup, add the melted coconut oil and listed spices. Mix with a brush or spoon.
  3. Cut the chicken filets into squares and season with some salt and pepper to taste.
  4. Place the chicken squares onto the skewers, place them on a plate and marinate them with the prepared mix using a brush.
  5. In a large pan, melt the coconut oil on medium to high heat. Fry the chicken skewers on both sides until they are golden brown.
  6. Transfer the fried chicken skewers onto a baking sheet and place in the oven for 10-15 minutes.

For the peanut butter sauce

  1. While the chicken skewers are baking. Prepare the peanut butter sauce.
  2. Add the coconut milk to a small pot or sauce pan on medium to low heat.
  3. Add the peanut butter, coconut aminos, erythritol and salt.
  4. Let the sauce simmer until it’s thick and creamy for about 5 minutes.
  5. Serve together with the chicken skewers (and your favourite low carb veggies).


1serving Calories: 644kcal | Carbohydrates: 7g | Protein: 31g | Fat: 54g 

Note: 1 serving size equals 1 chicken filet (on the skewers) and half of the peanut butter sauce.