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
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: low carb, keto, egg free, nut free, gluten free
Brooke Morgan says
This is delicious! This was my first time making it and I always follow the recipe exactly as written and I wouldn’t change a thing. thank you for another simply wonderful recipe Kendra. I really need to write reviews for all your recipes that I’ve made. So many favorites.
Kyndra Holley says
Thank you so much. I really appreciate you taking the time to come back and leave a review.
Dawnel Davidson says
How long would this last in the refrigerator?
Kyndra Holley says
It should be good for 5-7 days.
April Benjamin says
I just made this for the first time, I am new to keto so food prep is so important, made a huge batch put into small dessert cups for the week. I had to try before I chilled though, sooo good, I think I will try my liquid pumpkin spice next time, not sure if it's because it isn't chilled yet but it's grainy, still yummy though!
Brenda Lee King says
Fast, easy and delicious! I drizzled a little "sweetened with stevia" chocolate over each serving instead of the whipped cream.
Pepper says
I made this for my husband who has been eating the Keto way of eating. He loves pumpkin pie and I wanted something he could eat on Thanksgiving. Didn't have powdered erythritol, but put the granulated erythritol in my magic bullet and it worked perfectly. It was a hit. I've made it many times since then and use it for a fat bomb for him. He was so happy to have his pumpkin pie and it's now something he requests all the time. Plus, my kids loved it and dipped apples in it. Yummy! Thank you!
Gerardo says
Can I cut all ingredients in half to make 5 servings instead of 10? Or that would mess the recipe up? Looks delish!
Kyndra Holley says
That would work just fine
Lisa says
Can this be made the night before?
Kyndra Holley says
Yes, it can
Anna says
How long ahead of time can you make this?
Kyndra Holley says
Easily a few days.
Southern Diva says
Very good. I topped it with toasted buttered salted pecans and whipped cream.. Yummy!
Vicky says
Wonderful! Made this & it was easy & delish! Thank you so much for the recipe!