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
abby says
tastyy
Darlinda Hamill says
I made this to take to an activity with my group of non-keto lady friends. It was so delicious and they all thought so too. They could not tell it had no sugar. Thank you so much for this recipe.
Maria says
I’m having a hard time finding unsweetened pumpkin purée. Could you please tell me which one you use. Thank you!
MC says
So delicious!
Jennifer says
The pumkpin mousse was delicious. I'm so glad I found this, makes me feel like I'm not missing out on the fun of Fall !
Dawn says
Just made this tonight. Thank you so much for sharing this recipe. Not only delicious, but super easy too. Loved it! This will definitely be what I bring to Thanksgiving this year.
MrsKetoCranny says
Holy moly is this ever yummy! i used pure pumpkin puree and a little bit of truvia sweetner (like 2 TBSPS) and seriously could eat the whole batch ...
Deb says
What is the serving size. I just made and it is chilling. Just licking the spoon makes me want it now!
Nancy says
I use quinoa cream instead of whipping cream. cook quinoa and vegetable broth and blend with almond milk works great.
Kurt Hammerschmidt says
Sounds delicious but here in Thailand canned pumpkin puree is not available and neither is the sweetner you list.
How about a recipe starting with a pumpkin?
Marci says
To use raw pumpkin you will need to cook the pumpkin. Preheat your oven to 375F Cut the pumpkin in half. Scoop out the seeds and strings. Place the pumpkin cut side down on an aluminum lined baking sheet. Place it in the oven and cook for approximately 50-60 minutes. Cooking time will vary based on your oven and the size of the pumpkin. Once cooked, pull it from the oven and let it sit a bit to cool down. Use a spoon to scrape out the flesh from inside of the pumpkin. I use a hand mixer to beat it to a puree. Measure out what you need. I can be frozen for use at a later date.
Suzanne says
This looks so good! What a yummy fall snack!