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low-carb pumpkin cheesecake mousse - featured image

Low-Carb Pumpkin Cheesecake Mousse: 3-Ingredient Keto Fall Dessert

  • Author: Thea
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x

Description

A rich, velvety, and light low-carb pumpkin cheesecake mousse that requires zero baking. Made with just a few simple ingredients like cream cheese, pumpkin puree, and heavy cream, this keto-friendly dessert is perfect for fall gatherings or quick weeknight treats.

Ingredients

Scale
  • 8 ounces (225g) full-fat cream cheese, softened
  • 1 cup (245g) 100% pure pumpkin puree
  • 1/2 cup (120ml) sugar-free syrup (vanilla or maple flavored)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sweetener (erythritol or monk fruit)
  • 1/2 teaspoon vanilla extract (for topping)
  • Pinch of extra pumpkin spice (optional)

Instructions

  1. Let the cream cheese sit at room temperature for 15-20 minutes to soften.
  2. In a food processor or blender, combine the softened cream cheese, pumpkin puree, sugar-free syrup, pumpkin pie spice, and 1 teaspoon vanilla extract.
  3. Pulse to combine, then blend on high for 60-90 seconds until completely smooth and creamy. Taste and adjust sweetness or spice if needed.
  4. In a large, cold bowl, combine the heavy whipping cream, powdered sweetener, and 1/2 teaspoon vanilla extract.
  5. Whip the cream using an electric mixer on medium-high speed until stiff peaks form.
  6. Add about one-third of the whipped cream to the pumpkin mixture and stir gently to lighten the base.
  7. Pour the pumpkin mixture back into the remaining whipped cream.
  8. Gently fold the two mixtures together using a spatula with a cutting motion until just combined, being careful not to deflate the air.
  9. Transfer the mousse into serving glasses or ramekins.
  10. Cover and refrigerate for at least 2 hours, ideally 4-6 hours or overnight, to allow the mousse to firm up.
  11. Top with extra whipped cream, a sprinkle of pumpkin spice, or crushed nuts before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Use cold heavy cream and a cold bowl for whipping to ensure stiff peaks. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The mousse must chill for at least 2 hours to set properly. Do not freeze, as the whipped cream may separate upon thawing.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 3
  • Sodium: 120
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 3

Keywords: keto pumpkin dessert, low carb cheesecake, pumpkin mousse, gluten-free dessert, no bake dessert, fall recipes, healthy pumpkin treat

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Find it online: https://rootrecipes.online/low-carb-pumpkin-cheesecake-mousse-3-ingredient-keto-fall-dessert/