Enjoy all the flavors of fall any time of year with this low carb pumpkin cream mousse. Creamy, sweet and so decadent, without the guilt!
While I love the summer season; being outside in the garden, swimming in the lake, or watching the fireflies at night, fall has to be my FAVORITE season. The crisp, cool air, the roaring campfires, the break from the heat and humidity.
Let’s not forget sweatshirts, right? And all things pumpkin. Pumpkin and pumpkin spice all the things.
This pumpkin cream mousse is the perfect treat any time of year. It’ll bring all the flavors of fall in a creamy, pumpkiny, sugar free, sweet treat.
With a creamy texture that is similar to a pudding, and all the flavors of a pumpkin cheesecake, this pumpkin mousse is THE keto treat you’ve been dreaming of. Trust me, add a cup of hot tea, or coffee along side and you’ll feel full and satisfied for hours, without the guilt!
This is like keto pumpkin pie, without the crust. Of course, you could make one out of almond flour or coconut flour, but this dessert is so fast and easy! Just take your cream cheese, add pumpkin, a bit of heavy cream, keto friendly sweetener, and your pumpkin pie spices and you are set!
Of course, you could top it off with some keto caramel, if you would like a caramel pumpkin cheesecake flavor. A gluten free, pumpkin dessert perfect for the keto diet? Oh yeah! I sure would approve. The Frenchman would, too.
Are you a fan of keto pumpkin desserts?
Yumminess! This keto pumpkin danish looks good, too!
Pumpkin Cream Mousse (low carb, keto friendly, THM:S)
Try this pumpkin pie cloud bread, too!
Ingredients:
- 12 ounces (1 1/2 cups) pumpkin puree
- 8 ounces cream cheese, softened
- 1 cup erythritol
- 1 cup heavy whipping cream
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 vanilla bean, sliced down the middle and scraped
Instructions
- Allow cream cheese to soften at room temperature for 20 minutes.
- In a stand mixer with a whip attachment, whip together pumpkin puree and cream cheese until smooth.
- Add in erythritol, cream, and spices and mix on low for one minute.
- Pour into serving dishes.
- Chill in refrigerator for 2 hours before serving.
- Top with vanilla bean whipped cream if desired.
Get the recipe for our vanilla bean whipped cream here.
Are you ready for some pumpkin cream mousse? Be sure to pin this for later!
Pumpkin Cream Mousse
Ingredients
- 12 ounces (1 1/2 cups) pumpkin puree
- 8 ounces cream cheese, softened
- 1 cup erythritol
- 1 cup heavy whipping cream
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 vanilla bean, sliced down the middle and scraped
Instructions
Allow cream cheese to soften at room temperature for 20 minutes.
In a stand mixer with a whip attachment, whip together pumpkin puree and cream cheese until smooth.
Add in erythritol, cream, and spices and mix on low for one minute.
Pour into serving dishes.
Chill in refrigerator for 2 hours before serving.
Top with vanilla bean whipped cream if desired.
Zach
Some of Zach's favorite keto resources include:
Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.
KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.
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Well, it feels like fall right now in the UK so I am totally making this for a treat 🙂 Thanks for sharing!
Send your cooler weather my way, okay? 🙂 Let me know what you think!
I am SO ready for all the pumpkin things, including this mousse! So yummy!
Thanks, Raia! Hard to believe how fast pumpkin things are coming, isn’t it?
SO excited for pumpkin season to be back! Cannot wait to make this, looks fantastic.
thanks Jean! Let me know what you think!
Omg I am so ready for fall!! I made this today and LOVED it! I’m pretending it’s fall already haha!
Yum! I’m completely ready for all the tasty Fall pumpkin recipes and cooler weather. This is so simple & delish. Love it 🙂
So pretty! This is comforting AND indulgent at the same time!
Just a perfect timing to have found this. Pumpkins are in all of the shops and I love using them.
This looks incredible!! Nothing better than pumpkin on a fall day. This looks so easy to make, too.
thank you! Please let me know what you think!
WOW, this looks SO delicious and decadent!! Thank you Heather, super fun fall recipe to try!
thank you! We love this stuff around here!
The taste of fall in a smooth and silky dessert!
Decadent + Comfort food all in one dish!!
Pinning to try later in the fall. Holding onto warmer temps for now but this is top of list for when it’s pumpkin time!!
I am ready for all the pumpkin things, this looks so delicious . . . and yet still “cool” since we are upper 90s in Texas for a least another month
I hear ya! Texas is very hot!! 😉
Erythritol makes me ill…can I substitute granulated Stevia? If so, still 1 cup? I never try these recipes because of the erythritol that seems to be in all the desserts!
Granulated Stevia is not a good 1:1 replacement for this. I would suggest trying monk fruit sweetener instead of the erythritol.