Pumpkin season is right around the corner and recently, I have been craving those delicious fall flavors – like pumpkin! Mousse is one of my favorite desserts, so this season I decided to combine them together to make a low carb and keto pumpkin mousse recipe!
Mousse is one of my favorites because it is simple to make, but even easier to make low carb or keto. I also think that mousse is a beautiful dessert that can be made prior to your guests arriving, placed in the fridge and brought out as a surprise after dinner. Drizzle on some whipped cream and you have a beautiful dessert for your guests.
Is this keto pumpkin mousse recipe a healthier option?
The simple answer is, “Yes!” If you are focusing on a lower carb, gluten free or keto lifestyle, this recipe is 204 calories per serving, 3 net carbs per serving, 19 grams of fat and 3 grams of protein per serving.
What tools will I need to make keto pumpkin mousse?
There really isn’t anything out of the ordinary needed to make this keto pumpkin mousse recipe. You can make your life a little easier with a KitchenAid, or hand mixer, but you can always mix by hand quickly to get similar effect.
I am in love with my KitchenAid. It has come in handy for so many of my recipes and on top of it, you can purchase additional add-ons (pasta maker, potato cutter, etc.) to make other recipes easier.
Purchasing these serving bowls is just something extra if you really want to be fancy at your dinner parties. You can also purchase some small mason jars, if you want to have that look as well!
Other items you will need:
- Hand Mixer (If you do not have a KitchenAid)
- 2 Bowls
How to make Keto Pumpkin Mousse
What you will need for this recipe is cream cheese, heavy whipping cream, canned pumpkin, vanilla, cinnamon, pumpkin pie spice and monkfruit.
You are going to want to start off with a cold bowl and cold mixers. 15 minutes prior to starting, I recommend placing the bowl and the mixers into the freezer. We are going to be making the whip cream with these items, so it is great to have them cold and ready to whip!
We need to make your whipping cream, go ahead and add all of your whipping cream to the cold bowl and whip with the cold mixers. (I like to use my Kitchen Aid, in which I place my metal bowl with the hand mixer in the freezer and then place all of the whipping cream in the bowl and place in high and let it do its job!) If you have a hand mixer, that works as well. You just want to keep mixing until it is the consistency of whipped cream!
Once your cream is whipped and at the consistency you like, place the bowl back in the freezer to start preparing your pumpkin mixture. (Do not worry, it will not freeze, the pumpkin mixture is quick to make)
Get another bowl and mix the cream cheese, the canned pumpkin, vanilla, cinnamon, pumpkin pie spice and monk fruit altogether. Pull out the cold whipped cream and place the pumpkin mixture into the whipped cream. Mix in Kitchen Aid or with hand mixture until creamy.
This step depends on how you want to serve your dish. If you want to serve your mousse in serving cups or dishes, then this is the time to add the mousse into the dishes that you want to place in your fridge. If you want to place in dessert bowls later on, you can just place the entire bowl back in the fridge for 1-2 hours. I normally prepare this dish before I start making dinner and add it to little sundae glasses, then place in my fridge. When my guests or family are done eating dinner, I then pull them out, add some whipped cream, and serve. TIP: You can also add some pumpkin pie spice to the top of the whipped cream to add some flavor and make it look extra special!
Keto Pumpkin Mousse Recipe (Low Carb & Gluten Free)Course: DessertCuisine: AmericanDifficulty: Easy
12 oz package of cream cheese
2 1/2 cups of heavy whipping cream
1 (15oz) can of pumpkin
3 tsp of vanilla
1 tsp of cinnamon
1 tbsp of pumpkin pie spice
1/2 cup of monkfruit
- 15 minutes prior to making the mousse place a metal bowl and mixer (hand mixer or KitchenAid) in the freezer. After the 15 minutes take out the mixer and bowl and add the heavy whipping cream, mix until consistency of whipping cream.
- Once the cream is whipped and of the consistency you like, place the bowl back in the freezer to start preparing your pumpkin mixture. (Do not worry, it will not freeze, the pumpkin mixture is quick to make)
- Get another bowl and mix the cream cheese, the canned pumpkin, vanilla, cinnamon, pumpkin pie spice and monk fruit altogether. Pull out the cold whipped cream and place the pumpkin mixture into the whipped cream. Mix in Kitchen Aid or with hand mixer until creamy.
- Once mixed, scoop in serving bowls and place in fridge for 1-2 hours. Serve by itself or with whipped cream and pumpkin pie spice!
- Add whipped cream and pumpkin pie spice to top when serving. (Note that whipped cream is not included in the net carb count mentioned above.
Frequently Asked Questions about the Keto Pumpkin Mousse Recipe
What is the Keto?
Keto is short for ketogenic, which means a lifestyle that is low in carbs, high in proteins and sometimes high in fat.
What is keto pumpkin mousse made out of?
The keto pumpkin mousse is really made of a few simple ingredients; cream cheese, heavy whipping cream, monk fruit, pumpkin, pumpkin pie spice, vanilla and cinnamon.
How long does keto pumpkin mousse last?
Inside the fridge, the mousse can last up to 4 days.
You might also enjoy:
- Keto Pumpkin Fat Bombs
- Trader Joes Pumpkin Pasta Dinner
- Halloween Keto Deviled Eggs
- Keto Friendly Halloween Pizza