All the delicious flavors of fall in one dish. Low Carb Keto Pumpkin Cheesecake Mousse.
I have been waiting all year for an excuse to make this low carb keto pumpkin cheesecake mousse. I just love all the fall flavors. In fact, before the first leaf even fell from the trees in our yard, I was already sipping on this Pumpkin Spice Boosted Keto Coffee. I love the time of year. Pumpkins lining the porches of all my neighbors, leaves changing colors, blowing into the wind, and the hint of winter in the air.
This low carb pumpkin cheesecake mousse recipe has all the flavors of a low carb pumpkin pie, but with a deliciously creamy, whipped texture. It is sure to become a fall favorite. I like to top mine with a little fresh low carb whipped cream. To make the low carb whipped cream, I just whipped heavy cream, vanilla extract and natural low carb sweetener together until stiff peaks formed. Then put it into a pastry bag and you are good to go.
Low Carb Pumpkin Cheesecake Mousse
- Total Time: 15 minutes
- Yield: Makes 10 servings 1x
Ingredients
- 12 ounces cream cheese, softened
- 1 - 15 ounce can unsweetened pumpkin puree
- ½ cup confectioners erythritol (I use this brand)
- 2 teaspoons pure vanilla extract (I use this brand)
- 2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
- ¾ cup heavy cream
Instructions
- In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
- Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
- Refrigerate for an hour before serving.
- Prep Time: 15 minutes
- Cuisine: egg free, gluten free, keto, low carb, nut free
Nutrition
- Serving Size: ½ cup
- Calories: 215
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
Maddie says
HI! My Mom, Dad, and I are just getting into the Keto diet.I was a little skeptical about the variety of the desserts i could make, but then I found this website! I just tried this recipe , and OMG, I'm in love!!! It's so good and creamy!
Gwen Henry says
VERY nice! I used raw honey, about a tablespoon, to add a little sweetness to it, and it turned out great! Can't wait for my boys to try it this evening!
Cindy says
So yummy!! Doesn't taste like sugar free at all. I'll be making this again - thank you!!
Kate Horrell says
I have made this probably 25 times since finding ur recipe OMG it's the best I have ever had, n so easy too. I have shared this recipe with so many people. I know u use the powdered swerve but I use the regular swerve n I love it, not grainy tasting at all. I have a pie crust recipe that I use I think I might just add it to the pie crust n serve it like that instead of pudding cups, do u think that would be a problem?? Anyway just want to say Thank u so much for all ur recipes, n u and ur family Have a happy Thanksgiving.
babs says
Hi, What is net carb of this desert?
Peace Love and Low Carb says
The nutritional card is in the recipe post
Lee Guest says
I have lost track of how many times I have made this since finding the recipe! I have served it to company and many family members and without fail it was a huge hit! I cannot thank you enough for all your wonderful recipes, without people like yourself who take the time to put it all together for people like me, I would be LOST! I have great admiration for you and all that you accomplish to bring great food to the table! Thank YOU!
Peace Love and Low Carb says
That is pretty much the best compliment ever. Thank you so much. Happy you enjoy it.
Cindy says
Just made this and it's delicious. Not too sweet and good spice Thanks for a great recipe!
Peace Love and Low Carb says
Thank you. So happy you enjoyed it!
Katy says
But we would still use 1/2 cup if we used pyure instead correct?
Peace Love and Low Carb says
I have never used that product, so I do not know if it is a 1:1 sub. there are conversion charts online though
Invi says
Pyure stevia blend (the one with erythritol) does not measure like sugar, like Swerve does. Pyure measures at half, as it is twice as sweet. I have just put mine in the fridge to set after taste testing it. I was going to use 1/4 cup, but ended up using 1/8, as that was plenty sweet for me.
Loving the recipe.
Raechel says
Do you need the confectioners sugar? I can’t seem to find any but I do have regular pyure
Peace Love and Low Carb says
You can use any sweetener you prefer. I just like to uses powdered erythritol so the mousse is not grainy
Donna Voets says
I actually remember putting real sugar in a food processor to turn it into confectionary sugar...so I just tried with the Erythritol and it did make it much finer ....
Heidi says
I too only had 3lb bag granulated erythritol, so I pulled out my old Black and Decker small coffee/spice grinder, put in enough to reach fill line and gave it a few whirs and tadah, powdered erythritol, so since machine needed cleaning when done anyway, I got out a container and whirred another half pound to keep on hand for future recipes. It beats buying a second bag of powder variety, now I have both.
Sharon says
Any thoughts on how I could make this dairy free?
Denise says
I haven't tried but coconut may work in lieu of cream! Let us know if that works! By the way, I just made the recipe as is and it is fantastic!
Sharon says
I used cream of coconut, whipped it up before incorporating with the other ingredients. Delicious!