Keto Low Carb Pumpkin Cheesecake Mousse Recipe

Keto Low Carb Pumpkin Cheesecake Mousse Recipe

from sugarfreemom.com
5 min

This easy, keto, sugar-free pumpkin cheesecake mousse is made with just 6 simple ingredients and is a must make for your keto holiday season! It's gluten free, low carb and even can be made dairy free!

Ingredients

  • 16 ounces full-fat cream cheese (room temperature)
  • 15 ounce canned pumpkin (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice (or use cinnamon, ginger, nutmeg, cloves)
  • 1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
  • 1 teaspoon vanilla extract
  • 1/4 tsp salt
  • 2 cups heavy cream (cold)
  • Optional toppings: Sukrin Gold Brown Sugar Substitute

Directions

  1. 1

    In a KitchenAid or stand mixer blend cream cheese, pumpkin, spice, sweetener, salt and vanilla extract together until smooth.

  2. 2

    Pour the heavy cream into a bowl and use an electric mixer to whip until stiff peaks form. Fold your whipped cream into the pumpkin mixture until well combined.

  3. 3

    Another method is to simply pour in the heavy cream after mixing the cream cheese, pumpkin , spices, and sweetener. Whip everything together rather than fold in separately. This is how I did it in my video but some people have said it didn't whip well for them.

  4. 4

    Taste and adjust sweetener to your liking if needed.

  5. 5

    Pipe this delicious keto pumpkin mousse into serving glasses or small mason jars and top with cacao nibs or brown sugar sub. For Best results,  chill about an hour to set and thicken but still fantastic to enjoy immediately!

  6. 6

    Cover with plastic wrap and keep refrigerated until ready to serve.