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Keto Pumpkin Mousse Recipe
Our keto pumpkin mousse is a delicious and festive dessert for Thanksgiving. It's a delicious and healthy dessert that you can make ahead of time and is super low in carbs!
- 2 cups Heavy Cream sugar-free, cold
- 8.8 oz Cream Cheese
- 1 cup Pumpkin Puree
- ¼ cup Erythritol
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- Whipped Cream sugar-free
- Pumpkin Pie Spice
In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
In another mixing bowl, beat the cream cheese with the pumpkin puree, Erythritol, pumpkin pie spices, vanilla and salt, with the mixer until light and fluffy.
Fold the two mixtures together, gently.
Scoop the mousse into your serving bowls or glasses and refrigerate for at least 4 hours or overnight to set.
Serve cold, optionally topped with whipped cream, nuts and sprinkled with pumpkin pie spices.
Serving: 1small bowl | Calories: 179kcal | Carbohydrates: 3.4g | Protein: 2.6g | Fat: 17.7g | Saturated Fat: 11.1g | Cholesterol: 60mg | Sodium: 142mg | Potassium: 99mg | Fiber: 0.7g | Sugar: 0.9g | Calcium: 42mg | Iron: 1mg | Net Carbs: 2.7g