Keto Pumpkin Mousse
An easy 5 minute keto pumpkin mousse that tastes just like a no bake cheesecake. Serve the low carb pumpkin mousse in a jar or dessert dish as a pumpkin cheesecake or layered with whipped cream. Just 6 net carbs per serving!
Ingredients
- 1 cup heavy whipping cream
- 8 oz cream cheese softened
- ½ cup powdered monk fruit or erythritol
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
Instructions
- 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.
- Whip the softened cream cheese and sweetener until it's light and fluffy. Mix in the pumpkin puree, vanilla, and pumpkin pie spice.
- Gently fold in the whipped cream.
- 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.
Notes
This is an easy recipe to cut in half or to double if you're serving a group of people. We made the recipe to serve 4 people with about 6 oz servings, you can easily make it serve 8 if you layer with whipped cream.
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.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 19.7gProtein: 2.3gFat: 38gSaturated Fat: 25gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 125mgSodium: 197mgFiber: 0.9gSugar: 7g
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