In the mood for something sweet, but watching those carbs? This Low Carb Peanut Butter Mousse hits the spot!
- 1 cup heavy cream
- 1 (8 ounce) package cream cheese, room temperature
- ½ cup natural, sugar-free peanut butter
- ⅓ cup powdered erythritol (like Swerve confectioners)
- 1 teaspoon liquid stevia
- 1 teaspoon vanilla extract
In a large mixing bowl, beat heavy cream until stiff peaks form. (I used my Kitchen Aid mixer with the whisk attachment on medium speed and it took about 8 minutes.) Set aside.
In another bowl, beat together cream cheese and peanut butter until smooth and creamy. Add the sweeteners and vanilla. Continue beating until the sweeteners are completely incorporated.
Fold half of the whipped cream into the peanut butter mixture. Then stir in the remainder of the whipped cream taking special care not to deflate the cream.
Immediately pipe or spoon the mousse into serving dishes. Refrigerate for at least 2 hours or overnight to allow the mousse to stiffen.
Serve with sugar free chocolate syrup, stevia sweetened chocolate chips, and/or chopped peanuts.