why make this recipe
Keto Low Carb Pumpkin Cheesecake Mousse is a delightful treat for those who are looking to enjoy a rich dessert without the carbs. This recipe is perfect for anyone on a keto diet or anyone who simply loves pumpkin flavors. It is creamy, delicious, and brings the essence of fall into a low-carb dessert. This mousse is quick to prepare, with minimal ingredients, and it’s sure to impress your family and friends!
how to make Keto Low Carb Pumpkin Cheesecake Mousse
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
Directions:
- In a large mixing bowl, use a hand mixer to cream the cream cheese. Mix until there are no visible clumps and the cream cheese becomes smooth and creamy.
- Add the heavy cream, pumpkin puree, Swerve sweetener, vanilla extract, and sea salt. Mix until all ingredients are well combined.
- Refrigerate the mixture for one to two hours before serving. This will help the flavors meld together and give the mousse a nice texture.
how to serve Keto Low Carb Pumpkin Cheesecake Mousse
You can serve this mousse in small bowls or cups. For a special touch, top each serving with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg. It’s perfect for fall gatherings, holiday dinners, or simply as a delicious dessert to enjoy any time!
how to store Keto Low Carb Pumpkin Cheesecake Mousse
Store any leftovers in an airtight container in the refrigerator. The mousse will keep well for about 3-5 days. Make sure to stir it before serving if it separates a little.
tips to make Keto Low Carb Pumpkin Cheesecake Mousse
- Make sure the cream cheese is at room temperature to ensure smooth mixing.
- You can adjust the sweetness by adding more or less Swerve sweetener to taste.
- For an extra pumpkin flavor, feel free to add a pinch of pumpkin pie spice to the mixture.
variation (if any)
You can replace Swerve sweetener with your preferred low-carb sweetener, adjusting the amount based on its sweetness level. If you enjoy a chocolate twist, consider folding in some unsweetened cocoa powder for a chocolate pumpkin mousse!
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just make sure it is cooked and blended until smooth.
2. Is this mousse suitable for people with dairy allergies?
This recipe contains cream cheese and heavy cream, so it is not dairy-free. You could try using dairy alternatives, but the texture may differ.
3. How many servings does this recipe make?
This recipe makes about 6 servings, depending on the portion size you choose. Feel free to share or enjoy it on your own!
Keto Low Carb Pumpkin Cheesecake Mousse
Ingredients
Method
- In a large mixing bowl, use a hand mixer to cream the cream cheese until smooth and creamy.
- Add the heavy cream, pumpkin puree, Swerve sweetener, vanilla extract, and sea salt. Mix until all ingredients are well combined.
- Refrigerate the mixture for one to two hours before serving to allow flavors to meld.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]