Whipped Peanut Butter

I feel ridiculous writing this, but I want to share an incredible recipe with you.  It’s not even really a recipe.  No joke.  When I went to enter it into MyFitnessPal’s database, it scolded me — “Recipes cannot have fewer than three ingredients!”  I totally had to trick the system to get it entered in there.  Yes, this dessert has only two ingredients – heavy cream and peanut butter.  You may have seen me post a disgusting-looking bowl of brown matter on instagram — it’s one of my most-liked posts — that is this concoction.  It looks like a pile of dog shit but it is absolutely delicious.  You should make it and eat it with your eyes closed.

What is it?  Whipped peanut butter.


Don’t let its simple, somewhat revolting appearance fool you.  This is a decadent bowlful of creamy, peanut buttery goodness that is a satisfying dessert at the end of the day.  It takes less than five minutes to make, consists of little to no prep, and sets well overnight.  If you’re feeling a bit low on fat, or need something else to satiate you, try this.



  • 1/4c heavy cream
  • 1T natural peanut butter


Measure out heavy cream and whip it until it begins to firm up.  You don’t want it forming stiff peaks quite yet, but you also don’t want it completely liquidy.  Guess what happens when you add a chunk of peanut butter to liquid that is being vigorously whipped?  It makes a huge mess.  So yeah.  Wait until it begins to firm up, then drop in a tablespoon of peanut butter and continue whipping until it does begin to form peaks.  It won’t get completely stiff now that the peanut butter has been added to the equation.


Bam.  That’s it.  You now have whipped peanut butter.


Consume straight out of the mixer by the spoonful, or let it set in the fridge overnight to thicken slightly in consistency.  Make a double batch and eat half now, half later.  If you don’t, you’ll be craving more later anyway, so you might as well do all the work up front and only have to wash dishes once.

One serving is 305cal, 2g net carbs, 4g protein, and 28g of fat, making this a simple and effective fat bomb.


As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page?  You could also follow me on Instagram.  And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!

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  1. Try putting it on a parchment-lined pan, smoothing it out, and then freezing it overnight. You may be eating raw peanut butter fudge or fat bombs (add a little coconut oil to it) and just don’t know it!

    Or, put on your Mad Scientist apron, add about 1 t. baking soda + 1 T. vinegar, and bake this stuff as mini-muffins and see what happens.

    No, your “technique” isn’t as disgusting as you make it out to be–I use nut butter, maple flavoring, and coconut oil mixed, then nuked for pancake “syrup.”

    1. I am intrigued by the Mad Scientist option. Does it really bake up as a muffin? Do you use white vinegar or apple cider vinegar?

      I don’t think the technique is disgusting, but it totally looks like a pile of shit, lol. A delicious pile of shit.

    1. If you add cocoa powder, you’ll probably need to add some sweetener too. I think the cocoa powder by itself would be just a little too strong. But I imagine it would be delicious if you put sweetener in it, too! Let me know if you do this and how it turns out :)

      1. Without reading the comments first I literally just whipped this up two minutes ago and I added 2tsp cocoa powder and 1tsp sweetener because I was craving some chocolate and it’s absolutely delicious. Still tastes very peanut-ty.

  2. Omg, I’ve just “discovered” you and your blog and your wonderful recipes. Obviously you love pb as much as me, which adds to your awesomeness. I particularly love your added humor (you literally have me lol a lot).

    1. Giiiiirl I used to keep a jar of Jif on my desk pre-keto days. I’m definitely a nut butter lover (speaking of which, cashew butter – have you had it? It’s my ultimate favorite). Thank you for the kind compliment. Come back and visit again :)

    1. Thank you!! Are you a Kroger fan too? :D It’s the BEST for keto. I love their Carbmaster products!

      I would never stick to a diet if I had to cook all sorts of exotic things. Normal ingredients from normal grocery stores, ftw!

    1. Dude, honestly couldn’t tell you. I usually eat it right away lol. I’ve kept it overnight before but that’s probably the longest. Sorry!!

    1. I don’t think it would be much different — I use “natural peanut butter,” which is just peanuts + salt, so it’s very similar in texture to almond butter.

  3. I want to save the whole article and all the comments! Such great ideas for using this recipe so many different ways! I just signed up & thisis my 1st email – Fantastic ‼️

  4. Hi! I’m new to Keto, so I’m still learning. When I put the ingredients into MFP, it showed this recipe has 6 net carbs. (4from cream and 2 from pb). Am I calculating it incorrectly?

    1. It all depends on the specific cream and peanut butter you’re using! For best results, calculate directly off the nutritional info found on the product labels. Good luck with keto!!!

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