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Keto PB&J Mousse ready in 7 minutes

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Even when I make lots of tasty recipes sometimes an idea in its reality surpasses the taste test more than you would ever expect.  This keto PB&J mousse is off the charts TASTY!

Mad Creations Keto Peanut Butter PBJ Mousse 1 #glutenfree #grainfree #ketodiet_

KETO PB&J INGREDIENTS

CHIA JAM

  • 100g raspberries
  • 20g chia seeds

PEANUT BUTTER MOUSSE

  • 220g cream cheese
  • 20g sweetener, I use powdered Sukrin Melis
  • 60g thickened or heavy cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
Mad Creations Keto Peanut Butter PBJ Mousse 1 #glutenfree #grainfree #ketodiet_

HOW TO MAKE KETO PB&J MOUSSE

A super simple and quick dessert or treat that can be enjoyed by everyone. A lot of feedback so far is that this sugar free peanut butter mousse should be illegal. It is hard to believe that we can eat this well following the ketogenic diet.

You can just as easily use sugar-free jam that is available in most supermarkets. I tend to use the jam if I have some in the fridge otherwise I make up this super quick chia jam the night before.

mousse with chocolate and berries in a small glass bowl

HOW TO MAKE SUGAR-FREE JAM

Firstly, heat any low carb berries of choice over medium heat until warm and mushy. Alternatively, just pop in the microwave for a minute or two and then stir through the chia. Pop into the fridge for an hour or overnight and use as preferred.

Mad Creations Peanut Butter PBJ Mousse 1 #glutenfree #grainfree #ketodiet_

HOW TO MAKE SUGAR-FREE PEANUT BUTTER MOUSSE

Using a mixer or stick blender combine all ingredients until light and fluffy.

HOW TO MAKE KETO MOUSSE IN A THERMOMIX

I love how easy the Thermomix® makes whipping up easy meals and desserts and this recipe is no exception.

Simply, add all the ingredients and mix 30 seconds/speed 6. If needed scrape and repeat. Too easy!

Actually you can make your own peanut butter in the Thermomix®. When making peanut butter in the Thermomix just add peanuts (around 400g) to the mixing bowl and mix 10 seconds/speed 4. Scrape and repeat until you achieve your preferred consistency. It is just as simple to make almond butter in the Thermomix or even nut-free butters like a sunflower seeds butter in the Thermomix or similar as well.

peanut butter

CAN I EAT RAW EGGS

In this recipe I have used an egg. If handled hygienically raw egg is safe to eat and you would be surprised as to how many recipes actually contain eggs that have not been cooked.

Here is a great article regarding this and the fact that most people . are consuming foods and condiments regularly containing raw egg as an ingredient.

Mad Creations Keto Peanut Butter PBJ Mousse 1 #glutenfree #grainfree #ketodiet_

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Mad Creations Keto Peanut Butter PBJ Mousse 1 #glutenfree #grainfree #ketodiet_

Keto Peanut Butter PB&J Mousse

Just when I thought this would taste amazing it totally surprised me! Off the charts tasty! This is a must try recipe!
5 from 11 votes
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Course: Mousse
Cuisine: Australian Keto
Keyword: keto mousse
Recipe Category: Low Carb
Calories: 340kcal
Author: Megan Mad Creations Hub
Servings: 4 serves
Tap or hover over number to scale ingredients
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Ingredients

Chia Jam

  • 100 g raspberries or any berry of choice
  • 20 g chia seeds

Mousse

  • 220 g cream cheese
  • 20 g sweetener of choice I used Sukrin Gold granular
  • 60 g thickened cream
  • 30 g peanut butter or nut butter of choice
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

Instructions

CONVENTIONAL METHOD

  • Add raspberries to bowl and cook in microwave for 1 minute on high.
  • Add chia seeds and mix to combine.
  • Pour into small bowl refrigerate for 1 hour.
  • Mix all mousse ingredients mixer or stand mixer until light and fluffy.

THERMOMIX METHOD

  • Add raspberries to bowl and cook 2 minutes/100℃/speed 1.
  • Add chia seeds and mix 30 seconds/speed 6.
  • Pour into small bowl and reserve in fridge until needed.
  • Mix all mousse ingredients in Thermomix 30 seconds/speed 6.
  • Layer mousse and jam in individual bowls.
  • Refrigerate until ready to serve.

Notes

1. Recipe will keep in fridge for up to 1 week.
2. Recipe is suitable to freeze.
3. Egg can be omitted. Using a pasteurised egg is completely safe. The heat and action of whipping the egg partially cooks the egg. If you are concerned you can add 15 g of ACV or lemon juice that will also cook the egg.
4. For a nut free version you could use some tahini paste, or any other flavour in the mousse.
5. For a dairy free option please substitute coconut yoghurt for the cream and dairy free cream cheese or any soft nut cheese for the cream cheese.

Nutrition

Serving: 1serve | Calories: 340kcal | Carbohydrates: 8g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 121mg | Sodium: 233mg | Potassium: 209mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 6.5mg | Calcium: 111mg | Iron: 1.1mg | Net Carbs: 5g
Tried this recipe?Mention @meganellam or tag #madcreations!

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