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Keto Pumpkin Mousse in a white bowl garnished with cinnamon

Keto Pumpkin Mousse

This quick keto pumpkin mousse brings fall flavors to your table with creamy, spiced perfection, finished in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 210 kcal

Equipment

  • Electric mixer
  • Mixing bowl
  • - Spatula

Ingredients
  

Main Ingredients

  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup erythritol sweetener or to taste
  • 1 cup heavy whipping cream
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch salt to taste

Instructions
 

  • Let the cream cheese and whipping cream reach room temperature for easier mixing.
  • Beat the cream cheese until smooth and free of lumps.
  • Add in pumpkin puree and spices, mix until well combined.
  • Mix in the erythritol and vanilla extract to enhance flavor.
  • Whip heavy cream to stiff peaks, then gently fold into the pumpkin mixture.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For a firmer texture, let it chill longer.
Keyword Keto, Low Carb, Pumpkin Mousse