Treat yourself to something yummy and try this recipe for Keto Peanut Butter Chocolate Chip Mousse! It will take care of your sweet tooth craving and is the fluffiest and tastiest dessert to make!
You don’t need a lot to enjoy this dessert as a little goes a long way. It tastes like a keto fat bomb but in the form of a mousse. If you like my Blueberry Cheesecake Fat Bombs and Strawberry Cheesecake Fat Bombs, you’ll love this keto peanut butter chocolate chip mousse recipe. The best part about this keto dessert is there’s no baking involved and it’s easy to make. Top it off with your favorite keto chocolate chips for the yummiest treat!
For this recipe I used Lakanto Monkfruit powdered sweetener, which is keto friendly. If you’re wanting to try the Lakanto Monkfruit Powdered Sweetener or any other Lakanto products visit them here and enter the code KETO at checkout for a discount.
Ingredients
6 Servings
1/2 cup heavy whipping cream (If you want it thicker you can add 1 cup)
4 oz cream cheese softened at room temperature
1/2 tsp vanilla extract
1/3 cup Lakanto Powdered Sweetener
2 1/4 tbsp natural sugar free peanut butter
4 tbsp Lily’s chocolate baking chips (these are my favorite but could also use Choc Zero baking chips)
1/2 tsp liquid stevia (optional: if you want to make it sweeter)
How to Make Keto Peanut Butter Chocolate Chip Dessert
Take a medium sized mixing bowl and allow it to chill in the fridge for about 15 minutes. This will allow the whipping cream to whip faster. Once chilled beat heavy whipping cream until it almost doubles in size.
In a separate mixing bowl add the cream cheese, natural peanut butter, Lakanto powdered sweetener, vanilla extract and liquid stevia (optional) and beat until the mixture is creamy and smooth.
Combine the whipping cream and peanut butter and beat on low setting until thoroughly combined. Refrigerate mixture for about two hours to allow to firm up some before serving.
Mix in chocolate chips and enjoy!
Keto Peanut Butter Chocolate Chip Dessert
Ingredients
- 1/2 cup heavy whipping cream
- 4 oz cream cheese softened at room temperature
- 1/2 tsp vanilla extract
- 1/3 cup Lakanto Powdered Sweetener
- 2 1/4 tbsp natural sugar free peanut butter
- 4 tbsp Lily’s chocolate baking chips
Instructions
- Take a medium sized mixing bowl and allow it to chill in the fridge for about 15 minutes. This will allow the whipping cream to whip faster. Once chilled beat heavy whipping cream until it almost doubles in size.
- In a separate mixing bowl add the cream cheese, natural peanut butter, Lakanto powdered sweetener, vanilla extract and liquid stevia (optional) and beat until the mixture is creamy and smooth. Combine the whipping cream and peanut butter and beat on low setting until thoroughly combined. Refrigerate mixture for about two hours to allow to firm up some before serving.
- Mix in with chocolate baking chips and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 120mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 11gProtein: 4g
If you’re looking for more keto desserts and other recipes, check out a variety of ones to try here!
And if you want more recipes, join us on Facebook in our group where we post keto and low carb recipes all day!
