Keto Peanut Butter Mousse
Published April 24, 2022 • Updated February 26, 2026
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I make this creamy peanut butter mousse with five ingredients in about five minutes. No baking, just a cold, rich low carb dessert that reminds me of a Reese's cup.
The Reese’s cup craving is what started this recipe for me. I wanted something cold and creamy that scratched that exact itch without going off track. What I ended up with is something a reader blind-tested against a Dairy Queen Reese’s Blizzard, and most of her friends couldn’t tell which one was the sugar-free version.
The secret is cream cheese. Without it, you get a floppy texture that deflates within an hour. I’ve made this dozens of times now, and cream cheese gives the whole thing structure so it stays thick and scoopable even the next day. The sweetener ratio took me a few rounds to dial in too. I started with 1/4 cup of powdered sweetener, but the base absorbs more than you’d expect. I’ve settled on 1/3 cup, and that’s the ratio I come back to every time.
The folding technique is the other piece that makes or breaks this. You add 1/3 of the whipped cream first to thin the base out, then gently fold in the rest so you keep all that air intact. Dump everything in at once and you end up with a dense paste. That staged fold is the single biggest difference between something airy and something that just tastes like the filling mixed with cream.
If you love no-bake keto desserts, I’ve got more. My peanut butter pie uses a similar base with a crunchy cookie crust. Cheesecake fluff comes together even faster. My vanilla ice cream is another house favorite, and this fudge hits the same creamy-sweet spot with a completely different texture.
How to make peanut butter mousse
- Combine creamy peanut butter with softened cream cheese, powdered sweetener, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form using an electric mixer.
- Fold 1/3 of the whipped cream into the base to lighten it up. Then gently fold in the remaining whipped cream, keeping as much air as possible.
Key ingredients
- Peanut butter – Use creamy, not chunky, unless you want nut pieces in the final texture. I look for jars where the label just says peanuts (or peanuts and palm oil). Anything with added sugar will throw off the macros. You can swap in almond butter or cashew butter, but the flavor and consistency will shift.
- Cream cheese – This is what gives the mousse body so it doesn’t collapse after an hour in the fridge. Make sure yours is fully softened before you start mixing, or you’ll fight lumps the whole time.
- Powdered sweetener – Use a confectioner’s style sugar-free sweetener (powdered erythritol, monk fruit, or allulose). Do not use granulated. It won’t dissolve properly and leaves a gritty texture. I tried it once and the whole batch felt sandy.
- Heavy cream – Whipped to stiff peaks. This creates the light, airy texture. Cold cream from the back of the fridge whips faster and holds peaks better.
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Ingredients
1/3 cup no sugar creamy peanut butter -
1 oz cream cheese, softened
-
1/4 cup powdered sugar-free sweetener
-
1 teaspoon vanilla extract
-
3/4 cup heavy cream
Step by Step Instructions
Step by Step Instructions
Cream peanut butter mixture
In a large bowl, cream together peanut butter, cream cheese, powdered sweetener and vanilla.
- Peanut butter (creamy)
- Cream cheese (softened)
- Powdered sugar free sweetener
- Vanilla
Make whipped cream
In a medium bowl, add heavy cream. Using an electric mixer, beat until stiff peaks form.
- Heavy whipping cream
Combine mixtures
Add 1/3 of the whipped cream to the peanut butter mixture and mix to combine. Then add in remaining whipped cream and gently fold until combined.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use granulated sweetener instead of powdered?
I tried this exactly once and won't do it again. Granulated sweetener doesn't dissolve into the cream cheese base, so you end up with a sandy, gritty texture in every bite. Powdered erythritol or powdered monk fruit blends right in. If you only have granulated on hand, run it through a blender or spice grinder for about 30 seconds to turn it into a powder. That fix works perfectly.
Can I freeze this mousse?
I freeze it all the time. Spoon the mousse into silicone molds or ice cube trays and freeze until solid, about 2-3 hours. I transfer the pieces to a freezer bag and they keep for up to 3 months. They taste like frozen candy straight from the freezer, or let them sit out 5 minutes for a softer, creamier bite. My family prefers them frozen.
Can I use this as frosting for a keto cake?
I've done this and it works better than I expected. The cream cheese gives it enough body to hold on top of a cake or cupcakes without sliding off. I pipe it cold and keep the cake refrigerated so it stays set. It's softer than a traditional buttercream, so don't expect stiff decorating peaks, but for a simple swirl on top of chocolate cupcakes it's great.
Why is my mousse dense instead of airy?
Two things usually cause this. First, you might be mixing instead of folding. Once the whipped cream goes in, I use gentle folding motions, not stirring or beating. Second, the staged approach matters. I fold in 1/3 of the whipped cream first to thin the base, then add the rest gently. One reader told me she'd tried four other recipes that all came out dense, and switching to this staged technique was the fix.
Can I make this dairy free?
I've tested this with coconut cream instead of heavy cream, and it works. Use full-fat coconut cream (the thick part from a chilled can). The coconut flavor does come through, which I actually like, but if you want a neutral taste, look for refined coconut cream. For the cream cheese, I've used dairy-free cream cheese from Kite Hill with good results.
How many net carbs per serving?
About 3-4 grams of net carbs per serving, depending on my sweetener and which brand I use for the nut butter. I count this as a low carb treat that fits my daily macros without any real planning. If you're strict about tracking, measure your nut butter by weight rather than by volume since it compresses in measuring cups.
Can I mix everything in one bowl?
Technically yes, but the texture changes. When I mix everything together in one bowl, the mousse comes out creamy and smooth but denser, more like a pudding than an actual mousse. The two-bowl method (whipping the cream separately, then folding it in stages) is what creates that light, airy texture. If you don't mind a denser result, my one-bowl version still tastes just as good.
I brought this to a dinner party last weekend, and a friend asked which dessert shop I'd ordered from. I told her it was five ingredients and no baking, and she didn't believe me. She's not keto, so I'll take that.
The non-keto friend approval means something. They have zero incentive to fake it.
I've made probably four or five different keto peanut butter mousse recipes over the past two years, and most of them land somewhere between grainy and dense in a way I never fully enjoy. This one is different, and I think it comes down to the cream cheese. It gives the peanut butter mixture something to hold onto before you fold in the whipped cream in stages, so the final texture is actually airy and smooth. Mine came together in under five minutes on a cold Sunday night when I needed something fast, and it held that light texture even after a couple hours in the fridge. The sweetener ratio is a touch mild for my taste, so I'd probably add a bit more next time, but that's minor. Compared to every other version I've made, this is the one I'd actually point someone to when they're just getting into keto desserts.
You nailed it on the cream cheese. That's the whole reason the texture holds. For sweetener, try bumping to 1/3 cup. Peanut butter absorbs sweetness more than you'd expect.
I think this is my favorite Keto dessert! I am a huge peanut butter lover: reeses pieces, reeses cup, peanut butter, you name it. I am new to Keto and this dessert is perfect to make my peanut butter craving dissappear! Before Keto my go to ice cream when I went to Dairy Queen was the Reeses Blizzard and this taste just like it! Sometimes I do it as a mousse and sometimes if I'm impatient I mix it all together and freeze it to make peanut butter ice cream. I even got my friends to try it next to the Reese blizzard and most of them couldn't guess which one was Keto.
Ha, the friend test gets me every time. Freezing in ice cube trays is how I store mine, usually have a dozen in there ready.