Yields: 8 servings
Prep time: 15 minutes
Chill time: 30 minutes (minimum)
Ingredients
- 1 cup (240 ml) heavy whipping cream, chilled
- 8 oz (1 standard block / 226g) cream cheese, fully softened to room temperature
- ½ cup (128g) natural smooth peanut butter (no sugar added recommended)
- ½ cup (approx. 96g) powdered Swerve Sweetener (or other compatible powdered erythritol blend)
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder (optional, for a chocolate-peanut butter flavor)
- Pinch of salt (essential if using unsalted peanut butter)
- Up to ¼ cup (60 ml) additional heavy whipping cream (only if needed to adjust consistency)
- Low Carb Chocolate Sauce, for drizzling (optional garnish)
- 2 tablespoons finely chopped roasted peanuts, for garnish (optional)
Instructions
- Whip the Cream: Pour the 1 cup of chilled heavy whipping cream into a medium bowl (chilling the bowl and beaters beforehand helps). Using an electric mixer, whip the cream on medium-high speed until it holds firm, stiff peaks. Be careful not to overwhip into butter. Set the whipped cream aside (preferably in the refrigerator).
- Prepare the Base: In a separate, larger bowl, place the thoroughly softened cream cheese and the natural peanut butter. Beat with the electric mixer on medium speed until the mixture is completely smooth, creamy, and free of lumps.
- Add Flavors: Add the powdered Swerve sweetener, vanilla extract, optional cocoa powder, and a pinch of salt (if needed). Continue beating on medium speed until everything is fully incorporated and the mixture is smooth and light.
- Adjust Consistency (If Needed): Check the texture of the peanut butter base. If it seems extremely thick or stiff (some natural peanut butters can be thicker), beat in additional heavy whipping cream, 1 tablespoon at a time (up to ¼ cup total), until it reaches a slightly lighter, more pliable consistency suitable for folding.
- Fold in Whipped Cream: Add about one-third of the reserved whipped cream to the peanut butter base. Using a rubber spatula, gently fold it in to lighten the base. Add the remaining whipped cream in two additions, folding gently after each addition. Use a cutting motion down through the center and scooping up from the bottom, rotating the bowl, until no white streaks remain. Be careful not to deflate the mixture by overmixing.
- Portion and Chill: Spoon or pipe the finished whip evenly into 8 small dessert glasses, ramekins, or bowls. Cover loosely with plastic wrap.
- Chill: Refrigerate for at least 30 minutes to allow the flavors to meld and the whip to set slightly for the best texture. It can be chilled for several hours if made ahead.
- Serve: Before serving, optionally drizzle with low-carb chocolate sauce and sprinkle with finely chopped roasted peanuts.
Recipe Notes:
- Ensure the cream cheese is very soft for a smooth, lump-free result.
- Use a natural peanut butter where the only ingredients are peanuts and possibly salt for best keto results and flavor. Stir it well if oil has separated.
- The amount of extra cream needed in step 4 depends entirely on the thickness of your peanut butter and cream cheese. You may not need any.
- This whip is best served chilled. Store leftovers covered in the refrigerator for up to 3-4 days.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases using natural peanut butter, Swerve, and optional cocoa powder. Does not include optional garnishes like chocolate sauce or peanuts. Actual values may vary based on specific brands and measurement accuracy.)
- Calories: Approx. 313 kcal
- Total Fat: Approx. 30.1 g
- Saturated Fat: Approx. 15 g (Estimate)
- Total Carbohydrates: Approx. 17.8 g
- Dietary Fiber: Approx. 2.5 g (Estimate)
- Sugar Alcohols (Erythritol): Approx. 12 g (Estimate)
- Net Carbohydrates: Approx. 3.3 g (Total Carbs – Fiber – Sugar Alcohols)
- Protein: Approx. 7.1 g
- Sodium: Approx. 100 mg (Estimate, adjust if using salted PB)
