Keto Pumpkin Mousse

An easy 5-minute keto pumpkin mousse that tastes just like a no bake pumpkin cheesecake made simple. Just 6 net carbs per serving! Serve the low carb pumpkin mousse in a mason jar or dessert dish as a pumpkin cheesecake or layered with whipped cream. It's a WHOLE LOTTA YUM!

 

We don't eat a lot of desserts in our home other than on special occasions for the most part. Although we all love crustless pumpkin pie for Thanksgiving, I'd been craving a pumpkin variation of our popular keto chocolate mousse, and this recipe hit it out of the ballpark.

Somehow out of the 4 servings in the test batch, I managed to eat 3 of them. Our low carb pumpkin mousse is basically a no bake pumpkin cheesecake in a jar, with much less work than traditional cheesecake but it has just as much flavor!

Serve the keto pumpkin mousse topped with our keto whipped cream or make layers of cheesecake mousse and whipped cream. Both are divine!

Ingredient Notes

• heavy whipping cream - used to make both the keto pumpkin cheesecake mousse and the layers of whipped cream.
• cream cheese, softened - be sure to purchase full-fat cream cheese instead of light cream cheese to keep the carbs down. Cream cheese cubes can be softened for 15 minutes in the microwave in a pinch.
• powdered monk fruit or erythritol - If you only have granulated, blend the granulated sweetener in a blender to make it powdered. We don't recommend just swapping granulated for powdered since it's much sweeter in a 1:1 ratio.
• pumpkin puree - Libby's is our favorite brand for consistency, some brands are too thin. Make sure to buy unsweetened pumpkin puree and not pumpkin pie filling
• vanilla extract - optional but adds a nice punch of flavor
• pumpkin pie spice - you can buy pumpkin pie spice or you can use cinnamon, ground ginger, and cloves if you already have those in your pantry. We'll show you how in the recipe card at the bottom.

** Please see the recipe card at the bottom of the post for the exact quantities **

Equipment

• Stand mixer or electric hand mixer
• Disposable piping bag and tips (totally optional)

Diet Adaptions

As written, the pumpkin mousse is low carb, keto friendly, and gluten-free.

• Dairy-free/vegan- use keto coconut whipped cream in place of the heavy whipping cream.
• Paleo- use full fat coconut to make whipped cream, monk fruit is a paleo approved sweetener

How to Make Keto Pumpkin Cheesecake Mousse

If you have a stand mixer or electric hand mixer, this recipe just takes 5 minutes to mix together. No cooking is involved!

Prep Ingredients

1. Add the heavy whipping cream to an electric mixer. Beat with a handheld electric mixer or stand mixer for about 3-4+ minutes until stiff peaks form. Transfer to a separate bowl.

Assemble

1. Whip the softened cream cheese and sweetener until it's light and fluffy. Mix in the pumpkin puree, vanilla, and pumpkin pie spice.
2. Gently fold in the whipped cream.
3. Spoon or pipe into dessert dishes or small ramekins. Top with more whipped cream and a sprinkle of cinnamon if desired. Enjoy! Serves 4 as dessert.

Recipe notes

• This is an easy recipe to cut in half or to double if you're serving a group of people.
• You can pipe the keto pumpkin mousse into the dishes using a disposable piping bag and tip or you can simply spoon it into the dessert dishes.
• This tastes very much like a no bake keto pumpkin cheesecake, for a fun variation, alternate layers of mousse and keto whipped cream, finishing with the whipped cream and a sprinkle of chopped pecans.
• To make layers with whipped cream, you'll have to make a separate batch of keto friendly whipped cream, or buy store-bought. We also love having a whipped cream dispenser in the fridge for ready to go low carb desserts at any time. It keeps for weeks.

Common Questions

Keto Pumpkin Recipes

• Keto crustless pumpkin pie
• Keto pumpkin spiced latte
• Low carb pumpkin bread
• Low carb pumpkin muffins with chocolate chips