Cold, rich, and creamy. This keto peanut butter mousse reminds me of a Reese's cup, at just 3.8g net carbs. Five ingredients, about five minutes, and no baking.
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 use 1/4 cup of powdered sweetener, the amount on the recipe card, and that keeps the peanut butter flavor up front. The base absorbs more sweetness than you’d expect, so if you want it sweeter, bump it to 1/3 cup and taste before you fold in the whipped cream.
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.
Other nut butters to try
If you’re avoiding peanuts or want something with fewer carbs per serving, I’ve tried several swaps in this recipe. The texture and flavor change with each one, so here’s what I’ve found.
Almond butter: Slightly nuttier and a little thinner. The mousse comes out lighter in color and milder in flavor. I prefer the roasted kind for more depth.
Cashew butter: Sweeter and creamier. Closest to the original in terms of richness.
Macadamia nut butter: Very rich. I’d cut the cream cheese back slightly or the whole thing gets too heavy.
Sunflower seed butter: Works if you need a nut-free option. The flavor is earthier, and it can turn greenish from a reaction with baking soda (not an issue here since there’s no baking, but worth knowing if you’ve seen that before).
Ways to change up the flavor
The base recipe is versatile. I’ve played with several variations, and these are the ones that actually worked well.
Chocolate version: My keto chocolate mousse swaps in unsweetened cocoa powder and only needs 3 ingredients. Different recipe entirely, but if you’re choosing between the two, this one is richer and the chocolate one is lighter.
Chocolate cup twist: Add 2 tablespoons of unsweetened cocoa powder directly to the base mixture before folding in the whipped cream. Tastes like a Reese’s cup in mousse form. I drizzle melted sugar-free chocolate on top when I’m feeling extra.
White chocolate: Melt sugar-free white chocolate chips and fold them into the base. Sweeter overall, so I back off the powdered sweetener by a tablespoon.
Strawberry: Fold in a homemade sugar-free strawberry sauce (frozen strawberries cooked down with a little sweetener). Or serve it alongside my strawberry ice cream for a full berry spread.
How to store it
This mousse keeps in the fridge for 4-5 days in a sealed container. I make it Sunday night and eat it through the week. It’s best cold, and while it holds at room temperature for about an hour (potlucks, barbecues), get it back in the fridge after that.
Freezer option: Spoon the mousse into silicone molds or ice cube trays and freeze for 2-3 hours until solid. I pop them out and store them in a freezer bag for up to 3 months. They’re like little low carb fat bombs. Let them thaw for 5 minutes before eating, or skip the thaw entirely for more of an ice cream texture. My kids prefer them frozen. If you want more freezer-friendly treats, my no-bake cookies hold up well alongside these.
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. If you track closely, measure your peanut butter by weight instead of by volume since it compresses in measuring cups. 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.
In a large bowl, cream together peanut butter, cream cheese, powdered sweetener and vanilla.
For this step
Peanut butter (creamy)
Cream cheese (softened)
Powdered sugar free sweetener
Vanilla
2
Make whipped cream
In a medium bowl, add heavy cream. Using an electric mixer, beat until stiff peaks form.
For this step
Heavy whipping cream
3
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
Per serving: 1/4 of recipe
Calories
338
Fat
31.8g
Protein
6.7g
Total carbs
5.8g
Net carbs
3.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Figured five ingredients meant it would taste like five ingredients. Peanut butter and heavy cream are both pretty loud flavors on their own, so I expected the result to be one-note. It’s not. Something about the ratio, the cream folded in after it’s whipped stiff, makes it come out more balanced than any other no-bake peanut butter dessert I’ve put together.
Whipped stiff is the key phrase there. I fold it in thirds, the first third loosens the peanut butter base, then the rest in two gentle passes. Stir even once and the air is gone.
I’ve never made mousse before and genuinely thought I was going to mess it up. It’s been over 90 degrees here all week and turning on the oven wasn’t an option, so I went hunting for something cold and landed on this. Beating the heavy cream to stiff peaks took me two attempts (went too fast the first time and basically made butter), but once I got it, folding it into the peanut butter mixture just worked. The texture is richer than I expected, closer to a Reese’s cup filling than an airy mousse, which honestly was better. Four servings at 3.8g net carbs for something this dense is still hard to believe. Can you make this the night before and refrigerate it, or does the whipped cream start breaking down after a few hours?
Overnight is fine, actually better. The cream cheese keeps the whipped cream from breaking down the way a plain whipped cream mousse would. Cover it tight and pull it out 10 minutes before serving so it softens slightly.
This hit exactly when I needed a no-bake dessert. The texture is genuinely mousse-like, lighter than I expected. Only thing I’d pull back is the sweetener, the 1/4 cup read a little sweet for me and masked the peanut butter.
Fourth or fifth time making this now, but this batch I used crunchy peanut butter instead of creamy. The little peanut bits throughout change the texture in a good way, almost like a Reese’s cup has pieces in it. Might be the only way I make it from here.
I’ve made this probably a dozen times and this week I tried using chunky peanut butter instead of creamy and those little peanut bits scattered through the mousse are kind of freaking perfect (way more Reese’s than the original, which I did not think was possible).
Made this twice and I think I’ve got it dialed in. The Reese’s comparison is accurate (kind of annoyingly so). Only thing I’d watch: the sweetener. At 1/4 cup it’s restrained, which I get, but my first batch felt like it needed more. Went up to 1/3 cup the second time and it hit right where I wanted.
Quick tip for anyone who skims past the ‘softened cream cheese’ step like I did: you’ll end up with white lumps and have to decide if you’re mad enough to start over. I wasn’t. Fifteen seconds in the microwave rescued it. The version where I actually let it sit out a full hour was noticeably smoother though. And I started adding a tiny drizzle of Lily’s dark chocolate on top after that first batch. That part is not optional anymore.
My daughter is the family dessert critic, so she was hovering the whole time I whipped the cream. She tasted it and kept saying ‘it actually tastes like a peanut butter cup’ and going back for more. Four stars from me. I want to try a tiny bit more sweetener next time. She’d have given it a five, no question.
The dessert critic approved – that’s the real test. Add another tablespoon of sweetener and taste before you fold the whipped cream in. Easy to adjust at that stage.
The texture is right where I want it, almost exactly like the inside of a Reese’s cup, but I’d throw in a pinch of salt if you’re using unsalted peanut butter (mine needed it). Made it twice this week so clearly I’m not complaining.
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.
