Name: 5-Ingredient Keto Peanut Butter Chocolate Chip Mousse
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 cup = 240 ml heavy cream; 8 oz = 230 g plain full-fat cream cheese; 3/4 cup = 180 ml creamy all-natural peanut butter; 2/3 cup = 160 ml powdered erythritol; 2 oz = 60 g very dark chocolate (cocoa content minimum 90%)

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Mmmmh, this dessert is truly irresistible! Rich and creamy mousse with scrumptious peanut butter and crunchy tiny chocolate chips. And the whole heavenly keto dessert is made with only 5 ingredients!? No, I’m not kidding you! 5 ingredients are all you need to prepare this celestial keto mousse that gives you instant gratification without spiking your blood sugar or leaving you with sugar cravings — or bad teeth!

How to make this 5-Ingredient Keto Peanut Butter Chocolate Chip Mousse

So, this unbelievably delicious mousse needs just 5 ingredients. The base for the mousse is cream cheese. Use plain, full-fat cream cheese for the most natural and the most palatable result.

In addition, you’ll need heavy cream. Use preferably organic heavy whipping cream without food additives — at least without carrageenan.

For sweetener, I’ve chosen powdered erythritol as it has a relatively neutral taste and it dissolves well in cold desserts. You can use any natural keto-friendly powdered or liquid sweetener to taste. Allulose, monk fruit, and stevia are principally the only natural options in addition to erythritol!

And since this is peanut butter mousse, you’ll naturally need peanut butter, too. Use smooth, all-natural PB without any additives. My PB had some added salt, which balanced the sweetness beautifully.

As the fifth ingredient, you’ll need chocolate. For the lowest carbs, use very dark chocolate, preferably with at least 90% cocoa content. Of course, for the ultimately lowest carbs, you can use unsweetened baker’s chocolate, i.e., 100% chocolate. However, that’s a bit too hard-core for me, I have to admit, so I use either 90% or 95% chocolate.

Well, the way you add the chocolate to this dessert is fascinating. If you know my Stracciatella Yogurt recipe, you are already familiar with this method. Believe it or not, I still make this Stracciatella Yogurt on a regular basis. It’s my son’s favorite breakfast.

The chocolate is melted and added to the dessert as a final step. Before that, you’ll beat the other ingredients until fluffy; first, the cream, then separately the cream cheese, peanut butter, and the sweetener. And still, before adding the melted chocolate, you’ll fold in the whipped cream to the peanut butter mixture.

So, let’s take a look at how to prepare this beyond-belief delicious keto mousse:

Pour 1 cup (240 ml) heavy cream into a deep and narrow bowl.

Beat with an electric mixer…

…until stiff peaks form. Set aside for a while.

Next, combine 8 oz (230 g) plain full-fat cream cheese…

3/4 cup (180 ml) smooth all-natural peanut butter…

…and 2/3 cup (160 ml, or to taste) powdered erythritol.

Beat…

…until smooth, about 2 minutes.

Fold in the whipped cream. Set aside for a while.

Next, take 2 oz (60 g) very dark chocolate. This chocolate here has 95% cocoa content.

Melt the chocolate in a microwave in 30-second spans or in a water bath.

Add the melted chocolate to the peanut butter mixture.

Stir with a spoon so that the chocolate solidifies into tiny chips.

Ready!

Transfer to 8 serving bowls and serve immediately. You can store the leftovers in the fridge for up to three days.

Yum!

Be sure to check my other peanut butter recipes.

How I came up with this easy keto dessert recipe

Well, to be honest, this simple recipe was not that simple to come up with. It all started from an idea to create a recipe for Crustless No-Bake Keto Peanut Butter Pie. I chose 4 ingredients for my crustless pie: cream cheese, heavy cream, peanut butter, and sweetener. I made a delicious crustless pie with those:

However, because there was no crust, the slices weren’t that easy to remove from the pie pan, so I thought the pie would make a better mousse:

I was about to post the mousse recipe — maybe with some dark chocolate drizzled on top as a fifth ingredient — but then I realized that I could rather make a crust for the pie as the fifth ingredient. Like that, the pie slices would be easy to remove from the pan, and the crust would also provide some texture and flavor.

I started ideating the crust. Well, I do have a great keto crust recipe, but I didn’t like the idea of listing just a pie crust recipe as the fifth ingredient since the crust recipe required more than 1 ingredient, 3 to be exact.

Soon, I realized crushed nuts would make an excellent crust. Pecans are one of my favorite nut varieties, and they make an awesome crust, so I decided to use pecans for my crust. However, only crushed pecans wouldn’t make a crust that would hold well together, so I was wondering which ingredient I should use to make the crust sturdy. Normally, I would have used melted butter, but that would have made 6 ingredients, so I couldn’t use butter.

I was going through all the existing ingredients in the original mousse recipe and thinking if I could add any of them to the crust. Well, no heavy cream, no cream cheese, no sweetener, nor peanut butter would make the crust hold well together.

Then, I suddenly realized that chocolate is a celestial match with peanut butter, and since I was going to drizzle it on top of the pie anyway, I could add it to the crust as well. I concluded that melted chocolate with crushed pecans and some sweetener would set into a terrific crust in the fridge.

Well, except. Do you see the problem here? I didn’t see it at first. Let’s continue.

So, I made my gorgeous crust, which turned out as fantastic as I had hoped. I added the mousse to the crust and placed in the fridge for overnight to set. The next day, I took the pie from the fridge and drizzled some melted dark chocolate on top. I also sprinkled some crushed salted nuts on top.

Oh boy, the pie looked gorgeous and tasted so incredibly delicious! My son raved about it, too, and asked for seconds. I was super happy with the pie and started writing a blog post about it, planning to publish the recipe on this blog.

However, when I started listing the ingredients, I realized there were 6 ingredients instead of 5. I couldn’t believe my eyes, but there it was: those 6 ingredients didn’t change no matter how much I was recalculating the ingredients.

I was wondering if there was anything I could omit, but the recipe was so perfect that if I removed any ingredient, the result would suffer. Well, since this is a 5-ingredient blog, I had no other choice than drop the idea of publishing a 6-ingredient recipe.

Well, back to the drawing board. I still had my original idea about the Keto Peanut Butter Mousse. The 4-ingredient mousse that I had made first was delicious, so I could post that recipe, I thought. And, as a fifth ingredient, I could use dark chocolate. Instead of drizzling it on top, I could mix the melted chocolate in the mousse so that it creates tiny chocolate chips. Sounded super delicious!

So, I made the mousse and mixed in 2 oz (60 g) very dark chocolate. The result was divine! Creamy and smooth mousse with scrumptious and crunchy chocolate chips made an ultimate combination. It was so incredibly delicious!

Here’s the recipe for you to enjoy:

5-Ingredient Keto Peanut Butter Chocolate Chip Mousse

Yield: 8

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 cup = 240 ml heavy cream
8 oz = 230 g plain full-fat cream cheese
3/4 cup = 180 ml creamy all-natural peanut butter
2/3 cup = 160 ml powdered erythritol
2 oz = 60 g very dark chocolate (cocoa content minimum 90%)

Instructions

Beat the cream until stiff peaks form. Set aside for a while.
Combine the cream cheese, peanut butter, and the sweetener in another mixing bowl. Beat with an electric mixer until smooth, about 2 minutes.
Fold the whipped cream in the peanut butter mixture. Set aside for a while.
Melt the chocolate in a water bath or in a microwave oven in 30-second spans until melted.
Pour the melted chocolate into the mousse and stir with a spoon until the chocolate is solidified into tiny chips.
Transfer into 8 serving bowls and serve immediately.
Store the leftovers in the fridge for up to three days.

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Nutrition information	In total	Per serving if 8 servings in total
Protein	78.7 g	9.8 g
Fat	254.9 g	31.9 g
Net carbs	37.2 g	4.7 g
kcal	2781 kcal	348 kcal

Tips for variations

Well, peanut butter is a slightly controversial thing on a keto diet. First of all, peanut is not really a nut but a legume. Secondly, peanuts contain more carbs than many other nuts and seeds. Thirdly, peanuts are one of the worst allergens. So, what to do if you want to restrict your carbs (other than taking a smaller serving) or you cannot use peanuts at all?

There are several options. Instead of peanut butter, you can use Sunbutter, aka sunflower seed butter. My personal favorite nut (or, in fact, seed) butter is tahini, though. I’m sure it would make an incredible Keto Halva Mousse or Pie! That is something I’m certainly going to try when I have time.

Basically, you can use any nut or seed butter for this mousse. However, many have a really strong taste, so you can use less.

Did you know Pumpkin Pie Spice is a wonderful match with peanut butter? That is also now very topical since the pumpkin season is just about to start. Feel free to add 1 teaspoon of pumpkin pie spice to the mousse to amp up the flavors.

Other spices you can use are Ceylon cinnamon, nutmeg, and cloves. You can use cinnamon more generously but use nutmeg and cloves very light-handedly.

For Keto Peanut Butter and Jelly Mousse, add about 1/2 cup (120 ml) of sugar-free jam after adding the chocolate. Mix the jam only very lightly to create stripes. So totally delicious! In case you use jam, you can omit the chocolate if you want.

Of course, you can use this Keto Peanut Butter Chocolate Chip Mousse as a filling to make a Keto Peanut Butter and Chocolate Chip Pie. Use, for example, this before-mentioned 3-ingredient crust recipe to make the crust. Alternatively, you can mix chopped low-carb nuts (like pecans, hazelnuts, almonds, macadamias, or walnuts) and melted butter to make an easy no-bake crust.

If you like to create my heavenly 6-ingredient pie, omit the chocolate chips from the mousse but drizzle 1 oz (30 g) melted very dark chocolate on top of the pie.

Naturally, you must prepare the crust first: mix together 1 1/2 cups (360 ml) crushed pecans, 2 tablespoons powdered erythritol, and 2 oz (60 g) melted very dark chocolate. Press the mixture into the bottom of an 8-inch (20 cm) pie pan and let set in the fridge while you prepare the filling. Spoon the mousse on the crust and level the surface with a spatula. Let the ready pie set in the fridge overnight.