Since the beginning of keto time, my favorite snack has been something that my husband likes to call “peanut butter delight.” It’s basically peanut butter whipped up with heavy (whipping) cream. If you’re into stevia or new to keto, you can add it, but I don’t. I was pretty satisfied with this recipe by itself for a very long time, but last night I added raspberries and my life changed.
You can hand-whip it if you want, it’ll take a few minutes before it thickens up. Or, if you want to make a big batch, you can use a quick zap of the immersion blender, which I actually recommend buying anyway, for things like cauliflower mash. Admittedly, this is a small serving for most people, but it’s very filling. And for us keto folks it’s a perfect snack. And it’s still a dessert at 4 net carbs, but a tasty snack!
I feel like a simpleton even posting such a simple recipe, but you must try it. This is for one serving but can be adjusted in so many ways.
Keto Peanut Butter Mousse Dessert Recipe
Servings: 1
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes
Nutritional Facts: 4g Net Carbs| 206 Calories | 18g Fat | 7g Carbs | 4g Protein | 3g Fiber
Ingredients:
- 1 tbsp peanut butter (I go for Teddy’s flax blend because it’s naturally low carb and sugar-free).
- 2 tbsp organic heavy (whipping) cream
- 1/4 cup raspberries
Steps:
- Add peanut butter and heavy cream to a small cups with muddled raspberries at the bottom.
- Using a small whisk or fork, whip together it becomes thick (this will take a minute or two, just keep at it.) When making a bigger batch it’s easier to use a mixer or immersion blender.
- Top with a raspberry and mint leaf for garnish and enjoy!
Keto Peanut Butter Mousse Dessert Recipe
Since the beginning of keto time, my favorite snack has been something that my husband likes to call “peanut butter delight.” It’s basically peanut butter whipped up with heavy (whipping) cream. If you’re into stevia or new to keto, you can add it, but I don’t. I was pretty satisfied with this recipe by itself for a very long time, but last night I added raspberries and my life changed.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Serving 1x
- Category: Dessert
Ingredients
- 1 tbsp peanut butter (I go for Teddy’s flax blend because it’s naturally low carb and sugar-free).
- 2 tbsp organic heavy (whipping) cream
- 1/4 cup raspberries
Instructions
- Add peanut butter and heavy cream to a small cups with muddled raspberries at the bottom.
- Using a small whisk or fork, whip together it becomes thick (this will take a minute or two, just keep at it.) When making a bigger batch it’s easier to use a mixer or immersion blender.
- Top with a raspberry and mint leaf for garnish and enjoy!
Nutrition
- Serving Size: 1
- Calories: 206
- Fat: 18g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
9 comments
I’d love to see of video of you using your immersion blender to whip up 2T of heavy cream.
Seriously lol.
The recipe says if you want to make I bigger batch (I have), use the immersion blender.
Seriously this is so good. I made mine using “Earth Balance Coconut and Peanut Spread” AMAZING!
@Alicia K. It’s not that difficult; just put the whipping cream into a cylinder container that isn’t much larger around than your immersion blender.
NunyaDB That’s what I do – I also tend to make two batches at a time, one for me and one for the hubs, so that helps. 🙂
The recipe was very good. I am trying to keep track of my calories, protein and fat each day. in trying to figure this out it makes it hard since the nutrition information isn’t here. I did make them and they are very good, I most likely will stick to recipes with full nutrition info so I can keep track of what I’m eating.
[…] you can use less peanut butter to make more and create a creamy delicious mousse we like to call “Peanut Butter Delight” around here – add a little stevia if you […]
[…] A meal isn’t really a meal unless you finish it off with dessert. Tasty and carb-conscious, use an immersion blender to quickly whip up multiple servings of a tasty Keto Peanut Butter Mousse. Take a look at Wicked Stuff for the recipe. […]
Comments are closed.