Peanut Butter Mousse

Ingredients & Substitutions

Here I explain the best ingredients for my peanut butter mousse recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Heavy Cream – A.k.a. heavy whipping cream. You can swap it for coconut cream if you like, but keep in mind the mascarpone (below) means it’s still not dairy-free.
• Creamy Peanut Butter – I like this brand that’s super creamy and thick, with no added sugar. But unlike some of my other peanut butter recipes (like keto peanut butter cookies or healthy peanut butter cookies), the consistency doesn’t matter here — any peanut butter will work just fine. You can also use almond butter or other nut butters, or sunflower seed butter for a nut-free option. Stick to ones without added sugar to keep this peanut butter mousse keto friendly.
• Besti Powdered Monk Fruit Allulose Blend – I highly recommend this powdered sweetener because it dissolves for a completely smooth texture and won’t crystallize. Notes on other options:
  • Other powdered sweeteners – Most brands of monk fruit, stevia, and erythritol, don’t dissolve well and can leave a gritty texture, so I don’t recommend them. Plain confectioners allulose is the only other one I like in this recipe — just increase the amount to 1/4 cup.
  • Granulated sweeteners – These are even worse in terms of texture. Avoid!
  • Regular powdered sugar – Most of you know I never use this, but it works fine if it fits your lifestyle.
  • Liquid sweeteners – These won’t work well because they will make your peanut butter mousse runny.
• Mascarpone Cheese – This gives the mousse a creamy texture, so it’s not just flavored whipped cream. You can make your own homemade mascarpone if you can’t find any. Cream cheese also works, but I’m not a fan of the tangy flavor with peanut butter.

How To Make Peanut Butter Mousse

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Beat the cream. In a large mixing bowl, use a hand mixer or stand mixer to beat the heavy cream until soft peaks form. (I have this electric mixer, and love the multiple speeds and storage for attachments.) Remove 1/4 of the whipped cream and set aside to use later.
2. Mix the peanut butter, mascarpone, and Besti. In a smaller bowl, stir the peanut butter and mascarpone together, then add the powdered Besti and mix until it’s all blended. I like to use a whisk for this step, but any utensil is fine as long as you get the mixture totally smooth.

3. Fold together. Add the peanut butter mixture to the whipped cream, and gently fold it in.

4. Enjoy! Spoon the keto peanut butter mousse into little serving dishes (I like to use these, pictured below). Pipe the served whipped cream on top. You can also add other toppings — see my topping ideas below!

Flavor & Topping Variations

I love (love, love) that this keto peanut butter mousse only has 4 ingredients, but if you’ve got toppings or mix-ins around, why not use them? Here are some ways you can change it up:

• Chocolate – You’ve got 3 options here:
  • Chocolate Topping – I topped with chocolate shavings above, but you can also use sugar-free chocolate chips, either on top or folded into the mousse itself.
  • Chocolate Flavor – If you prefer a chocolate peanut butter mousse, melt 1/2 cup of the chocolate chips, then mix them into the peanut butter base before folding with the cream. You can even use white chocolate or milk chocolate chips.
  • Chocolate Sauce – Make my sugar free chocolate syrup and drizzle it on top.
• Crunch – I added chopped peanuts above. You can use any nuts or seeds, or even unsweetened coconut flakes.
• Coffee Vibes – Stir a teaspoon of instant coffee granules into the peanut butter for a subtle mocha flavor. I generally used to think I hate instant coffee, but discovered this one is amazing!
• Flavor Extracts – Beat in 1/2 teaspoon of hazelnut, mint, or vanilla extract right after whipping the cream.