Keto Pumpkin Cheesecake Mousse

Since starting keto I have backed off sweets, but sometimes I just need a little something to indulge in. Keto Pumpkin Cheesecake Mousse has been the perfect cure for my sweet tooth.

Keto Cheesecake Mousse – also called Keto Fluff – combines delicious fats with a seasonal favorite pumpkin and pumpkin spice for a dessert that is decadent but still fits into the low carb category.

There are two kinds of people in the world, those who love pumpkin/pumpkin spice and those who hate it, there is really no middle of the road on this hot-button issue. Which side do you stand on?

Related Article: Keto Pumpkin Spice Fat Bombs 

I am firmly in the camp that believes there is no such thing as too much pumpkin spice in the world so I am always looking for ways to sneak it in, even into my keto lifestyle. Pumpkin cheesecake is ALWAYS a yes. 

Pumpkin Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse

Ingredients:

• 4 oz. cream cheese,softened
• ¼ cup heavy whipping cream
• 2 T. pumpkin puree
• 1-2 T. artificial sweetener-optional
• ½ tsp. Pumpkin pie spice
• 2 T. butter, softened
• ½ tsp. Vanilla extract

Instructions:

Place all of the ingredients in the bowl of a hand or stand mixer and whip on high until smooth and creamy, I like to mix it at least 4-5 minutes to get a smooth and well-combined flavor.

If you don’t need the addition of the sweetness you can leave out the artificial sweetener altogether.

Scoop into individual bowls ( I consider this 2 servings, for me).Place in the refrigerator to chill and set up for 2 hours.

Top with a dash of nutmeg or pumpkin pie spice before serving.

Change up the flavor to suit your taste by using almond, coffee , hazelnut, or walnut extract in place of the vanilla.

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

As with all keto recipes, I suggest you scan your own ingredients to make absolute sure the macros are correct. Different brands vary greatly. 

I divide this recipe into 4 small servings. It is REALLY rich – so you only need a couple bites to really curb your sweet tooth and feel satisfied. 

When I plug this recipe into my favorite keto app – CarbManager – I come up with the following macros for each serving:

• 3 net carbs / 4 total carbs
• 20 g fat
• 2 g protein
• 193 calories

5 from 1 vote

Print

Keto Pumpkin Cheesecake Mousse

Prep Time

5 mins

Chill

2 hrs

Total Time

2 hrs 5 mins

 

Tame your sweet tooth and indulge in this rich and creamy Keto Pumpkin Cheesecake Mousse. 

Course: Dessert

Cuisine: American

Keyword: keto

Servings: 4

Calories: 193 kcal

Ingredients

• 4 oz. cream cheese softened
• ¼ cup heavy whipping cream
• 2 T. pumpkin puree
• 1-2 T. artificial sweetener-optional
• ½ tsp. Pumpkin pie spice
• 2 T. butter softened
• ½ tsp. Vanilla extract

Instructions

1. Place all of the ingredients in the bowl of a hand or stand mixer and whip on high until smooth and creamy, I like to mix it at least 4-5 minutes to get a smooth and well-combined flavor.
2. If you don’t need the addition of the sweetness you can leave out the artificial sweetener altogether.

3. Scoop into individual bowls. Place in the refrigerator to chill and set up for 2 hours.

4. Top with a dash of nutmeg or pumpkin pie spice before serving.

Recipe Notes

Change up the flavor to suit your taste by using almond, coffee, hazelnut, or walnut extract in place of the vanilla.

PIN ME FOR LATER!