Keto Pumpkin Cheesecake Mousse
Pumpkin cheesecake without the baking? Yes, please! 🎃🍰
Not every fall dessert needs to involve turning on the oven, and this mousse is proof. I love the idea of having all those cozy pumpkin cheesecake flavors in a simple, creamy dessert that’s easy to prepare whenever a sweet craving hits. 🤎
It’s silky, rich, and wonderfully fluffy, with warm pumpkin spice and just the right amount of sweetness in every spoonful. This keto pumpkin cheesecake mousse is a delicious low-carb treat for fall gatherings, holiday desserts, or a little something sweet after dinner.
Serving size: 10
Ingredients
- 12 oz cream cheese, softened (340 g)
- 1 can unsweetened pumpkin puree (15 oz / 425 g)
- ½ cup powdered keto sweetener, such as powdered erythritol or a powdered monk fruit-erythritol blend (about 60 g)
- 2 tsp pure vanilla extract (10 ml)
- 2 tbsp pumpkin pie spice (about 12 g), or to taste
- ¾ cup heavy whipping cream (180 ml)
Directions
- Blend the cream cheese and pumpkin: Add the softened cream cheese and pumpkin puree to a large mixing bowl. Beat with a hand mixer until completely smooth, with no visible lumps.
- Add the flavorings: Add the powdered sweetener, vanilla extract, and pumpkin pie spice. Mix until evenly combined.
- Make it creamy: Pour in the heavy cream and beat until the mixture is smooth, thick, and fluffy.
- Chill: Cover and refrigerate for at least 1 hour before serving so the mousse can firm up and the flavors can develop.
- Serve: Spoon into individual bowls or dessert glasses. Add a sprinkle of pumpkin pie spice on top if desired.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir gently if the mousse settles before serving.
MACROS
Per serving (½ cup)
- Calories: 215 kcal
- Fat: 18 g
- Protein: 3 g
- Total Carbs: 3 g
- Fiber: 1 g
- Net Carbs: 2 g