Keto Pumpkin Cheesecake Mousse
A quick and indulgent keto-friendly dessert that combines the earthy sweetness of pumpkin with creamy cream cheese and festive spices.
Ingredients
Main Ingredients
- 1 cup Canned pumpkin puree Roast a fresh pumpkin if canned is unavailable.
- 8 oz Cream cheese Use full-fat or a dairy-free alternative if lactose intolerant.
- 1/3 cup Keto-friendly sweetener (e.g., erythritol, stevia) Adjust based on personal taste preference.
- 1 tbsp Pumpkin spice A blend of cinnamon, nutmeg, ginger, and cloves.
- 1 cup Whipped cream Lightly sweetened for topping.
Instructions
Preparation
- Start by softening the cream cheese by letting it sit at room temperature for about 15 minutes or briefly microwave it until just softened.
- In a mixing bowl, add the softened cream cheese, canned pumpkin puree, sweetener, and pumpkin spice.
- Use an electric mixer to beat the ingredients together until you achieve a smooth and fluffy consistency.
- Taste your mousse and adjust the sweetness or spice level as needed. Add more pumpkin spice for a bolder flavor.
- Gently fold in the whipped cream to create a light and airy texture.
- Transfer the mousse into serving cups and let it chill in the refrigerator for about 10 minutes.
Notes
This mousse is low in carbs and high in healthy fats, making it a great option for those following a keto diet. Optional garnishes include chopped nuts and fresh berries.