This super light and fluffy Pumpkin Cheesecake Mousse is a low carb, keto and sugar-free dessert that is packed with fall spices and pumpkin flavor. I just love all the fall flavors.

If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.

By the time fall comes around, we are all ready for the cooler temps. Autumn is beautiful with all the changing leaves. By now the leaves on the trees are getting yellow and orange, and it´s so beautiful outside! Fall calls for pumpkin desserts. So, today I’m sharing a recipe for Keto Low Carb Pumpkin Cheesecake Mousse!

All the delicious flavors of fall in one dish. Low Carb Keto Pumpkin Cheesecake Mousse. I can´t believe! I just love all the fall flavors. This Pumpkin Cheesecake Mousse is perfect for Thanksgiving ou Christmas and I wanted to create a sugar-free, gluten-free, low carb pumpkin dessert that will still wow our guests. If you’re just like me, then this Pumpkin Cheesecake Mousse is for you!

If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.

This Keto Pumpkin Mousse is so easy to make. It takes just a few minutes to make, and your dessert is finished and ready to enjoy! And you only need 6 ingredients to make it. You can make this anytime at all.

The mousse is light, smooth, and creamy. You can make the Pumpkin Cheesecake Mousse the day before serving.

So this is a perfect dessert for Thanksgiving or Christmas because it is easy to make, can be made in advance, and is sooooo dreamy! And if you want to serve Pumpkin Cheesecake Mousse for breakfast on Thanksgiving, go right ahead.

This super light and fluffy Pumpkin Cheesecake Mousse is a low carb, keto and sugar-free dessert that is packed with fall spices and pumpkin flavor.

Ingredients to Make Keto Pumpkin Cheesecake Mousse

  • Heavy Cream
  • Pumpkin puree
  • Pumpkin spice
  • Vanilla Extract
  • Sea Salt
  • Swerve Sweetener

If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.

If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.

How to make Keto Pumpkin Cheesecake Mousse

  1. In a large mixing bowl, using a hand mixing mix the cream cheese. Cream until there are no visible clumps and the cream cheese is smooth and creamy.
  2. Add the heavy cream, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour before serving.

 

Keto Pumpkin Cheesecake Mousse combines delicious fats with seasonal favorite pumpkin and pumpkin spice for a dessert that is decadent but still fits into the low carb diet.

Looking for more delicious Sugar-Free Low Carb Pumpkin recipes? Check out these:

Keto Pumpkin Cake

Keto Pumpkin Cookies

This super light and fluffy Pumpkin Cheesecake Mousse is a low carb, keto and sugar-free dessert that is packed with fall spices and pumpkin flavor.

 

This super light and fluffy Pumpkin Cheesecake Mousse is a low carb, keto and sugar-free dessert that is packed with fall spices and pumpkin flavor.

 

This super light and fluffy Pumpkin Cheesecake Mousse is a low carb, keto and sugar-free dessert that is packed with fall spices and pumpkin flavor.

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Print Recipe
 Keto Low Carb Pumpkin Cheesecake Mousse
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup Heavy Cream
  • 15 oz pumpkin puree
  • 16 oz Cream Cheese at room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Swerve sweetener
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup Heavy Cream
  • 15 oz pumpkin puree
  • 16 oz Cream Cheese at room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Swerve sweetener
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
Instructions
  1. In a large mixing bowl, using a hand mixing mix the cream cheese. Cream until there are no visible clumps and the cream cheese is smooth and creamy.
  2. Add the heavy cream, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour or two before serving.

NUTRITION FACTS

Amount Per Serving

Calories 306 |  Total Fat 30 g 45 % | Saturated Fat 18 g 92 % | Cholesterol 91 mg 30 % | Total Carbohydrate 6 g 2 % | Sugars 4 g  | Protein 4 g 7 %

 

 

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