Keto Pumpkin Spice Cheesecake Mousse
A rich and creamy keto-friendly dessert that encapsulates the flavors of fall with pumpkin, warm spices, and a light, airy texture.
Ingredients
For the Mousse
- 8 oz cream cheese Full-fat cream cheese works best.
- 1 cup pumpkin puree Ensure it is pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup sweetener Erythritol or monk fruit recommended for low-carb sweetness.
- 1 cup heavy cream Adds richness and necessary fluffiness.
- 2 tsp pumpkin spice blend Can be homemade with cinnamon, ginger, nutmeg, and cloves.
- 1 tsp vanilla extract Enhances overall flavor.
Instructions
Preparation
- Softening the cream cheese: Let the cream cheese sit at room temperature for about 30 minutes.
- Mixing the ingredients: In a mixing bowl, combine the softened cream cheese, pumpkin puree, sweetener, pumpkin spice blend, and vanilla extract. Blend until smooth and creamy using an electric mixer.
- Whipping the cream: In another bowl, whip the heavy cream until stiff peaks form.
- Folding: Gently fold the whipped cream into the pumpkin mixture until well combined, being careful not to deflate the whipped cream.
- Chilling: Spoon the mousse into individual serving dishes or a large bowl, cover, and refrigerate for at least 2 hours.
- Serving: Top with a sprinkle of ground cinnamon or crushed pecans just before serving.
Notes
If the mousse is too thick after chilling, a splash of heavy cream can help loosen it to the desired consistency.