Keto 5-Minute Pumpkin Cheesecake Mousse
Creamy, fluffy, and full of cozy pumpkin spice flavor — this Keto Pumpkin Cheesecake Mousse delivers dessert bliss in just five minutes. It’s rich, low-carb, and perfect for quick fall indulgence without the guilt.
Ingredients
- ½ cup canned pumpkin puree not pumpkin pie filling
- 4 oz cream cheese softened
- ½ cup heavy whipping cream
- 3 tbsp powdered keto sweetener
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice plus extra for dusting
- Pinch of salt
- Optional Garnishes
- Sugar-free whipped cream
- Crushed pecans or almonds
- Sprinkle of cinnamon or nutmeg
Instructions
- In a bowl, beat the heavy cream until soft peaks form.
- In another bowl, mix pumpkin puree, cream cheese, sweetener, vanilla, pumpkin pie spice, and salt until creamy.
- Gently fold whipped cream into the pumpkin mixture until smooth and fluffy.
- Adjust sweetness or spice to taste, then spoon into serving cups.
- Chill for 15–20 minutes for a thicker texture, or enjoy immediately.
- Top with whipped cream, nuts, or a sprinkle of spice before serving.
Notes
Layer with crushed keto cookies for a parfait, spoon into a low-carb crust for a no-bake cheesecake, or freeze for 30 minutes for an ice cream-like treat.
Storage
Refrigerate up to 4 days.
Freeze up to 1 month; thaw before serving.
Refrigerate up to 4 days.
Freeze up to 1 month; thaw before serving.