This Low Carb Keto Chocolate Peanut Butter Mousse is creamy, decadent, and incredibly easy to make, using only seven staple ingredients that you likely have in your house right now. This no bake dessert is four net carbs per serving. It’s like a no bake cheesecake, with chocolate and peanut butter swirled in. You need less than 25 minutes to make this dessert. That includes the time it takes for it to chill in the fridge before eating! This keto friendly, sugar free, gluten free and low carb dessert tastes so rich, that your sugar consuming family members won’t even know the difference!
Do you get these crazy hankerings for chocolate and peanut butter like us? If you’re worried that you can’t enjoy decadent, rich, and highly satisfying peanut butter and chocolate desserts when you’re on keto, we’re here to inform you, that it’s not the case! We promise that this dessert will honestly have you drooling, and even sugar addicts will be delighted. You’re not even gonna believe that dessert is only 4g of net carbs, and 1.4g of sugar per serving!
We’re also all about the easy desserts. Can’t say that we’re bakers by trade, but rather more out of necessity when it comes to living a low sugar lifestyle. Baking is growing on us, but it’s not always super intuitive, so having simple no-bake recipes like this in our back pocket have saved us when we really needed something sweet, and fast! We’re really confident that you’re going to love this recipe too, so keep reading to find out all of the tips, tricks and substitutions for super simple, keto chocolate peanut butter mousse.
Here’s What You Need For This Low Carb Keto Chocolate Peanut Butter Mousse:
- Creamy peanut butter – You can use whatever your favorite peanut butter is, but no sugar added is best! Keep in mind that different brands have varying levels of carb and sugar content, so make sure you factor this into the macros.
- Sugar free dark chocolate – We used this Lily’s Intensely Dark Chocolate Bar for this mousse, but you could also substitute for your favorite cocoa powder. Dutch process cocoa powder is our favorite and we usually buy it at Costco for the best deal. We like Dutch Process because it’s soooo rich and chocolatey. If you can’t find it where you are, don’t worry, regular will work just fine!
- Powdered sugar replacement – This is what we use to sweeten this mousse, as well as give it that light cheesecake or mousse like texture. We recommend powdered erythritol, like our fave, Swerve Confectioner’s..
- Kosher salt – Not all salts are created equal, and we prefer Diamond Kosher Salt these days because it’s a high quality salt that is less salty than many other kinds of salt! It dissolves really well due to its shape, and this makes candidate for all of our baking and cooking needs. We like that it’s easy to control the salt level with this salt.
- Full fat cream cheese – This mousse is kind of like a cheesecake/mousse hybrid, and cream cheese just makes it so luscious. Let it set out at room temperature for an hour or two before making this keto chocolate peanut butter mousse so you can whip it with a hand mixer easily.
- Heavy whipping cream – We will whip the heavy whipping cream and then fold it into the whipped cream cheese for a decadent delight.
- Vanilla extract – High quality vanilla extract is a great addition to any sweet treat. You could also substitute for any vanilla flavoring of your choice.
- Sugar free peanut butter cups– This part is optional, but we made ours with Lily’s Milk Chocolate Peanut Butter Cups that are creamy and delicious. If you have them, add them. This dessert is sooo decadent with them!
This recipe was apart of an Instagram campaign with Lily’s Sweets. We were tasked with showcasing how we enjoy Lily’s Chocolate at home during quarantine! While we were compensated to share a post on Instagram, we were not required to share a blog post. We simply wanted to share this delicious recipe with you guys, because we know you will enjoy it! As you know, we only partner with brands we love, and you have likely seen us mentioning Lily’s Chocolate on numerous occasions, and featured in many of our recipes. It’s authentic partnerships like these that allow us to bring you lots of great (and free!) content!
Can I Use Cocoa Powder For This Keto Chocolate Peanut Butter Mousse?
Absolutely! If you don’t have any Lily’s chocolate around, you could easily sub baking cocoa powder, the method would just change a bit. We would recommend using 1/4 cup of dutch process baking cocoa for a rich, chocolate flavor. Instead of using a double boiler to melt the chocolate and peanut butter together, you would skip this step, and whip the cocoa powder and Swerve confectioner’s with the heavy whipping cream. You could probably melt the peanut butter and cream cheese together, then use a hand mixer to combine them, then combine the whipped chocolate cream with the cream cheese and peanut butter mixture. You may want to add a little bit more sweetness if you use cocoa powder instead of Lily’s as Lily’s is sweetened. This is all a matter of personal taste however.
What Should I Serve This With?
You don’t need to serve this with anything, it’s absolutely insanely delicious on its own. But crumbling a Lily’s Milk Chocolate Peanut Butter Cup on top is never a bad idea!
Sweet tooth? Check out these delicious low carb & keto friendly desserts!
- Salted peanut butter chocolate chip cookies (with peanut butter cups!)
- Chocolate chip banana bread skillet
- Apple crumble bars topped with low carb ice cream and drizzled with our keto salted caramel sauce
- Candied pecan chocolate chip cookies
- Death by chocolate pumpkin brownies
- Turtle cheesecake
Let’s Make Keto Chocolate Peanut Butter Mousse!
Bring your cream cheese out on the counter about a half hour before making this mousse for best results. It mixes much better once it has softened a bit. You could also microwave the cream cheese for a short amount of time to soften it.
Set up a double boiler to gently melt the chocolate and peanut butter together. Once combined, stir in your Swerve confectioner’s sugar and salt.
Add your cream cheese to the chocolate, sweetener and peanut butter mixture and beat together with a hand mixer until well combined.
In a separate bowl, mix together your heavy whipping cream and vanilla extract. You just want to whip it until stiff peaks form, about 2-3 minutes.
Now, add the whipped cream to the peanut butter, chocolate and sweetener mixture, then use your hand mixer to combine well, until the mixture is creamy and smooth.
Allow mixture to set in the fridge for about 15 minutes. Then, scoop into serving containers. This recipe makes 6 servings, but we put 3 servings in each glass, just keep this in mind! Crumble some Lily’s Milk Chocolate Peanut Butter Cups on top if you want.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)
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Until Next Time,
Briana & Chamere
Low Carb Chocolate Peanut Butter Mousse
- 30 grams (1/2 a bar) Lily’s Intensely Dark Chocolate Bar (you could substitute for cocoa powder, but see notes)
- 4 ounces no sugar added creamy peanut butter
- 1/2 cup powdered sugar replacement of choice, we recommend using Swerve Confectioner’s (or to taste)
- 1/4 tsp kosher salt, or to taste
- 4 ounces full fat cream cheese, room temperature
- 4 ounces heavy whipping cream
- 1/2 tsp vanilla extract
- Lily’s Milk Chocolate Peanut Butter Cups crumbled on top the mousse (optional, but recommended!)
- Set up a double boiler to gently melt the chocolate and peanut butter together. Once combined, stir in your Swerve confectioner’s sugar and salt.
- Add your room temperature cream cheese to the chocolate, sweetener and peanut butter mixture and beat together with a hand mixer until well combined.
- In a separate bowl, mix together your heavy whipping cream and vanilla extract. You just want to whip it until stiff peaks form, about 2-3 minutes.
- Now, add the whipped cream to the peanut butter, chocolate and sweetener mixture, then use your hand mixer to combine well, until the mixture is creamy and smooth.
- Allow mixture to set in the fridge for about 15 minutes. Then, scoop into serving containers. This recipe makes 6 servings. Crumble some Lily’s Milk Chocolate Peanut Butter Cups on top if you want.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.