Keto Pumpkin Mousse Recipe
This Keto Pumpkin Mousse Recipe is everything Fall! From the pumpkin flavor to the light, whipped, fluffy, and sweet taste, this mousse recipe for fall has it all. One bite and you will feel like there is a crisp, cool breeze outside and your taste buds will ignite with delight!
Keto Pumpkin Mousse Recipe Ingredients
- 1 cup heavy cream (about 2 cups whipped)
- 1/3 cup allulose sweetener (or a keto friendly alternative)
- 4 ounces cream cheese
- 4 ounces sour cream
- 1- 15 ounce can unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice blend
- pinch salt
Optional: add a scoop of vanilla protein powder to this dessert to increase your protein intake!
Keto Pumpkin Mousse Recipe Instructions
- In a mixing bowl combine the heavy cream and sweetener. Mix with a hand mixer on high until fluffy.
- Reserve about 1/3 cup to use as a topping.
- Add the cream cheese (make sure it is room temperature), sour cream, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, and salt to the remaining whipped cream.
- Add the optional vanilla protein powder now, if using.
- Mix it with the hand mixer until it’s fully combined and smooth.
Keto Pumpkin Mousse Recipe Nutrition
Serves 6
Calories 185, Total C 6.9g, Fiber 1.4g, Net C 5.5g, Sugars 2.8g, Fat 16.5g, Protein 3.5g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this low carb mousse recipe:
Keto Pumpkin Mousse Recipe
Ingredients
- 1 cup heavy cream about 2 cups whipped
- 1/3 cup allulose sweetener or a keto friendly alternative
- 4 ounces cream cheese
- 4 ounces sour cream
- 1- 15 ounce can unsweetened pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice blend
- pinch salt
Optional:
- add a scoop of vanilla protein powder to this dessert to increase your protein intake!
Instructions
- In a mixing bowl combine the heavy cream and sweetener. Mix with a hand mixer on high until fluffy.
- Reserve about 1/3 cup to use as a topping.
- Add the cream cheese (make sure it is room temperature), sour cream, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, and salt to the remaining whipped cream.
- Add the optional vanilla protein powder now, if using.
- Mix it with the hand mixer until it’s fully combined and smooth.
