Keto Pumpkin Cheesecake Mousse
A light and fluffy dessert that combines pumpkin puree, cream cheese, and warm spices for a guilt-free indulgence.
Ingredients
Main Ingredients
- 8 oz Cream cheese Keep at room temperature for easier mixing.
- 1 cup Pumpkin puree Use pure pumpkin, not pie filling.
- 1/3 cup Low-carb sweetener (erythritol or monk fruit) Adjust according to your taste preference.
- 1 cup Heavy cream Whipped until soft peaks form.
- 1 tsp Pumpkin pie spice A blend of cinnamon, nutmeg, and ginger.
Instructions
Preparation
- Allow the cream cheese to sit at room temperature for about 30 minutes to soften.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the pumpkin puree and continue mixing until well combined.
- Slowly incorporate your chosen sweetener and pumpkin pie spice, tasting as you go to adjust sweetness to your preference.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a spatula.
- Spoon the mousse into serving cups and refrigerate for at least 2 hours.
- Top with a sprinkle of cinnamon or crushed nuts before serving.
Notes
For a richer dessert, consider drizzling with sugar-free caramel or topping with dark chocolate shavings. You can also layer the mousse with sugar-free whipped cream or a keto-friendly gingersnap crust.