Ingredients
- 120 g full-fat cream cheese, softened (½ cup)
- 120 g natural creamy peanut butter, unsweetened (½ cup)
- 240 ml heavy whipping cream, cold (1 cup)
- 3 tablespoons unsweetened cocoa powder
- 3 to 4 tablespoons powdered erythritol or your preferred keto sweetener, to taste
- 1 teaspoon vanilla extract
- A pinch of salt, optional
Optional toppings
- Sugar-free chocolate shavings
- A few chopped roasted peanuts
- Unsweetened cocoa powder
- Sugar-free chocolate chips
- A little whipped cream
- A light drizzle of melted sugar-free chocolate
A Closer Look at the Key Ingredients
Full-fat cream cheese. Cream cheese provides a smooth, tangy, cheesecake-like base and helps the mousse hold its shape. Use the full-fat version for the best texture, and make sure it is softened so it blends without lumps.
Natural creamy peanut butter. Peanut butter gives the mousse its signature flavor and richness. Choose an unsweetened natural variety and check the ingredient list to avoid added sugar. A smooth, creamy peanut butter blends more easily than a chunky one.
Cold heavy whipping cream. Whipped heavy cream is what makes the mousse light and airy. Cold cream whips faster and holds more volume, so keep it in the refrigerator until you are ready to use it.
Unsweetened cocoa powder. Cocoa provides deep chocolate flavor without added sugar. Natural cocoa gives a slightly sharper flavor, while Dutch-process cocoa is smoother and darker.
Powdered erythritol or keto sweetener. A powdered sweetener dissolves smoothly into the mixture, so the mousse is not gritty. Granulated sweeteners can leave a sandy texture. Taste and adjust the amount to your preference.
Vanilla extract. Vanilla rounds out the flavor and makes the chocolate and peanut butter taste fuller.
Salt. A small pinch enhances the chocolate and peanut butter flavors and balances the sweetness.
Toppings. Sugar-free chocolate shavings, chopped peanuts, cocoa powder, and whipped cream add crunch, contrast, and a polished finish.
Instructions
Step 1: Prepare the Peanut Butter Mixture
- Place the softened cream cheese in a large mixing bowl.
- Add the peanut butter.
- Beat with an electric mixer until smooth and creamy.
- Add the cocoa powder, powdered sweetener, vanilla extract, and salt.
- Mix again until everything is fully incorporated.
Scrape down the sides of the bowl to make sure there are no lumps.
Step 2: Whip the Heavy Cream
- Pour the cold heavy cream into a separate chilled mixing bowl.
- Beat with an electric mixer until stiff peaks form.
- Stop as soon as the cream holds its shape.
Avoid overwhipping, as the cream can become grainy and begin turning into butter.
Chilling the bowl and beaters for a few minutes beforehand helps the cream whip faster and with more volume.
Step 3: Fold Everything Together
- Add approximately one-third of the whipped cream to the peanut butter mixture.
- Stir gently to loosen the mixture.
- Add the remaining whipped cream in two additions.
- Fold gently with a spatula until the mousse is light, fluffy, and evenly combined.
Avoid vigorous mixing because it can deflate the whipped cream.
The first third of the cream is deliberately stirred in more firmly. It lightens the dense peanut butter mixture so the remaining cream can be folded in without losing air.
Step 4: Portion the Mousse
- Spoon the mousse into four small dessert glasses or ramekins.
- Smooth the tops with a spoon or pipe the mixture using a piping bag.
- Add your preferred toppings.
Step 5: Chill and Serve
- Refrigerate for at least 30 to 60 minutes to allow the mousse to firm up.
- Dust with cocoa powder or add chocolate shavings before serving.
- Enjoy chilled.