Pumpkin Mousse
This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese softened to room temperature
- ¾ cup pumpkin puree
- ¾ cup brown sugar monkfruit
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: top with whipped cream and/or crushed keto cookies
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes).
- In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined.
- Fold in the whipped heavy cream.
- Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!
Notes
- This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling.
- This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture!
- You can easily double or triple this recipe to make more servings for a crowd!
- I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in.
Nutrition
Serving: 1/4 of recipeCalories: 324kcalCarbohydrates: 5.1gProtein: 5.4gFat: 31.3gCholesterol: 94.6mgSodium: 233.6mgFiber: 1.4gSugar: 2.6g
Tried this recipe?Let us know how it was!