This Keto Peanut Butter Mousse is the kind of dessert that makes you forget you are eating low carb. It’s loaded with peanut butter flavor and has a light and airy texture that makes it feel a little fancy. If you’ve ever wanted a keto peanut butter fluff that tastes indulgent but fits into your low carb diet, this is it.

Two glass cups filled with creamy dessert topped with chocolate shavings sit on a dark plate and rustic wooden board, with a burlap cloth and wooden utensils in the background.

This keto peanut butter mousse recipe came out of one of those “I need something sweet right now” moments when I didn’t feel like baking.

When I tested this, I kept tweaking the balance until it hit that sweet spot. Not too dense, not too airy.

If you’ve made my Keto Chocolate Mousse or Keto Strawberry Mousse, you’ll recognize the method here. Same simple idea, different flavor direction. And if you’re the type who likes to layer desserts, this would be incredible with my Keto Whipped Cream or even drizzled with my Keto Raspberry Sauce for an adult PB&J effect.

If you are a fan of peanut butter, this is one you don’t want to miss.

Four ingredients on a white surface: a bowl of peanut butter, a measuring cup with milk, a bowl of flour, a small dish with vanilla extract, and a block of Philadelphia cream cheese.

Simple Ingredients

I tested this with both full-fat blocks of cream cheese and the spreadable kind in a tub, and the block version gives you that thicker, more stable mousse.

For the sweetener, I stick with a powdered version, not granulated. I’ve tried swapping in granulated sweeteners, and even after extra mixing, it never quite loses that slight grit. I like a Monfruit-allulose blend here. Erythritol is fine, but it's never my first choice with no-bake desserts that are stored in the fridge because it can get a little gritty.

I tested this with natural peanut butter and regular creamy peanut butter, and both work. The creamy was a little better. What you see in the photos? It is actually almond butter because my son has a peanut allergy, and he’s my photographer. I also believe that cashew butter would work, but I haven’t tried it.

Heavy cream is where the magic happens. You need it cold. I’ve tried whipping slightly cool cream that had been on the counter for 20 minutes, and it just doesn’t hold the same soft peaks. To make this dairy-free, use canned coconut cream and don’t skip chilling it.

Step by Step

For the full recipe, see the recipe card below.

Close-up of smooth, creamy white mixture in a mixing bowl, with a spatula having scraped circular lines outward from the center, revealing the bottom of the bowl. — Beat cream cheese with keto powdered sugar until smooth and fluffy in your stand mixer.

A close-up of a mixing bowl containing cream cheese, a dollop of peanut butter, and a drizzle of vanilla extract, ready to be mixed together. — Mix in peanut butter and vanilla extract until fully combined. Transfer the mixture to another bowl and set aside.

A close-up view of a metal whisk attachment in a stand mixer, whipping cream in a mixing bowl. — Whip cold heavy cream in a clean bowl.

A close-up of whipped cream with soft peaks forming in a stainless steel mixing bowl. — Whip it just until soft peaks form.

A close-up of a mixing bowl with white whipped cream and a brown peanut butter mixture being folded together using a purple spatula. The bowl is orange. — Fold whipped cream into the peanut butter mixture gently until combined. Spoon or use a piping bag to pipe the keto peanut butter mousse into serving dishes. If you know you'll be storing this for later, little jars with lids are a great option.

A glass cup filled with creamy, swirled mousse topped with chocolate shavings sits on a dark plate with a woven mat underneath. Wooden spoons are blurred in the background.

Tips & Tricks

Whip heavy cream to soft peaks only; overwhipping to stiff peaks makes the mousse dense rather than light and airy.
Fold the cream in gently, don’t stir; aggressive mixing deflates the whipped cream.
Choose a peanut butter you like straight off the spoon; the flavor is front and center in this keto mousse recipe, so it really matters
If using natural peanut butter, stir it well before measuring.
Chill briefly for a thicker texture; this helps the keto peanut butter mousse recipe set up and makes it easier to pipe or layer

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A clear glass filled with creamy, swirled mousse topped with chocolate shavings, sitting on a dark plate.

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Keto Peanut Butter Mousse

Servings:

Calories: 272.79kcal

Author: Wendy Polisi

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Ingredients

8 ounces cream cheese at room temperature
⅔ cup keto powdered sugar
½ cup smooth keto peanut butter
1 teaspoon vanilla extract
¾ cup cold heavy cream
For topping: keto caramel chopped nuts, keto chocolate syrup, or shaved chocolate/chocolate chips

US Customary - Metric

Instructions

In the bowl of a stand mixer, add the cream cheese and powdered sugar, Beat until smooth and fluffy. Add the peanut butter and vanilla extract and blend until combined. Transfer to a large bowl.
Wipe your stand mixer bowl out, or use a clean one. Pour the heavy cream into the bowl. With the whisk attachment, beat until soft peaks forms about three minutes.
Fold the whipped cream into the peanut butter mixture and transfer to serving dishes. (You can spoon or pipe.)
For a firmer texture, put in the freezer for about 20 minutes, or the refrigerator for about 2 hours.

Notes

Store leftovers in an airtight container in the fridge for up to four days.

Nutrition