This keto chocolate peanut butter coconut mousse is a creamy, decadent, and rich dessert. It comes together in just 15 minutes so you can enjoy this treat as often as you’d like!
I love making quick, easy, and delicious desserts and this keto chocolate peanut butter coconut mousse is all of those! This mousse makes for an awesome sweet treat any time of the day. We love the combination of chocolate, peanut butter, and coconut cream in this silky smooth mousse and hope you and your family will too!
Do you have any tips for making this keto chocolate peanut butter coconut mousse?
This is a quick and easy recipe, but I do have some tips so yours will come out perfectly every time. It’s important to know coconut cream differs by brand and even from can to can when using the same brand. Some chill and whip up smoother than others. For the best results, you’ll want to refrigerate your can of coconut cream overnight or for 24 hours before using. After chilling, carefully spoon out the thickened cream at the top as this is what you’ll be using for your whipped cream. You can save the liquid at the bottom of the can for another use. Also, you’ll want to chill the bowl and beaters you’ll be using to make your whipped cream for 15-20 minutes before using. Whip your coconut cream just until soft peaks form.
You’ll want to make sure your cream cheese is softened before using so it will turn out creamy. It’s important to read your nutrition labels when buying and this is especially true for your peanut butter. I like my peanut butter to contain only peanuts or peanuts and salt. I used the Swerve brand for my powdered sugar, but you can use any keto powdered sugar you’d like. You’ll want to sift your cocoa powder, so you won’t end up with any lumps. When adding your chocolate chips, I recommend stirring them into the mousse. And when adding the whipped coconut cream, it’s best to carefully fold it into the mousse mixture. This mousse is awesome on its own; but you can also top yours with keto whipped cream or toasted coconut…or both!
How do I make homemade keto whipped cream to top this keto chocolate peanut butter mousse with?
It’s incredibly quick and easy to make homemade keto whipped cream! And once you make it, you’ll never want any other kind! First, you’ll chill your bowl and beaters in the freezer for 15-20 minutes before using. Leave you heavy whipping cream in the refrigerator until you’re ready to use it. You want everything as cold as possible. Once your bowl and beaters are chilled, you’ll simply add 1 cup of heavy whipping cream, 2 tablespoons of keto powdered sugar, and 1 teaspoon of vanilla to the bowl. Then simply beat until heavy peaks form. You can also double this recipe if you’d like. Another fun idea is to substitute a different extract flavor in place of the vanilla!
Let’s talk about making toasted coconut!
Making your own toasted coconut is fun and easy to do. You’ll want to make sure you’re using unsweetened coconut flakes. Pre-heat your oven to 325 degrees. Line your baking pan with parchment paper and make sure you use a pan large enough to be able to have your coconut fit in a single layer in the pan. For ½ cup of coconut, I use an 8×8 inch pan. For 1 cup of coconut, I use a 13×9 inch pan. Bake your coconut for 3 minutes, then stir and bake for an additional 3 minutes. If your coconut isn’t browned enough, let it bake longer; but keep a close eye on it because it burns easily. You can use your toasted coconut in smoothies, to top your keto pancakes or waffles, in keto cookies and brownies, or to top your keto ice cream, just to name a few ideas.
Need some more keto mousse recipes? Here you go!
Keto Pumpkin Cheesecake Mousse
Helpful Hints:
*Refrigerate your can of coconut cream overnight or for 24 hours before using.
*Nutritional information provided for this recipe is for the mousse only. It doesn’t include the additional toppings of whipped cream or toasted coconut.
Main Kitchen Equipment and Utensils:
- Medium mixing bowls
- Electric mixer
Splash of Encouragement:
***Praise the LORD! Praise God in His sanctuary; Praise Him in His mighty firmament! Psalm 150:1***
Keto Chocolate Peanut Butter Coconut Mousse
This keto chocolate peanut butter coconut mousse is a creamy, decadent, and rich dessert. It comes together in just 15 minutes so you can enjoy this treat as often as you’d like!
Ingredients
- 1 (13.5 ounce) can coconut cream
- 8 ounces cream cheese, softened
- ½ cup keto peanut butter
- ½ cup powdered sugar substitute (Swerve)
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup keto semi-sweet chocolate chips
- Optional toppings: keto whipped cream, toasted coconut
Instructions
1. Refrigerate can of coconut cream overnight or for 24 hours.
2. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
3. Remove the thickened and hardened coconut cream and place into your chilled mixing bowl.
4. Beat until soft peaks form and mixture is smooth and creamy, 3-4 minutes. Set aside.
5. Rinse beaters. In a separate medium mixing bowl, place cream cheese and peanut butter. Beat until smooth, about 2 minutes.
6. Add powdered sugar, cocoa powder, vanilla, and salt. Beat until combined.
7. Stir in chocolate chips.
8. Gently fold whipped coconut cream into peanut butter mixture. Stir until combined.
9. Top with keto whipped cream or toasted coconut if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 29mgSodium: 264mgCarbohydrates: 5.7gNet Carbohydrates: 3.7gFiber: 2gSugar: 2gProtein: 6g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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