Cloud-Like Keto Pumpkin Cheesecake Mousse

Last updated on March 25th, 2025

Picture a light-as-air mousse that’s somehow rich and ethereal at the same time with the flavors of your favorite season. The secret? Whipping cream cheese with pumpkin puree and warming spices until it’s impossibly fluffy. This Cloud-Like Keto Pumpkin Cheesecake Mousse is about to become your new favorite fall dessert, and at only 3g net carbs per serving, it fits perfectly into your low-carb lifestyle.

Why You’ll Love This Recipe

What makes this mousse truly special is its versatility. Serve it as an elegant dessert at your next dinner party, pack it for a satisfying work lunch treat, or enjoy it as a late-night indulgence when those sweet cravings hit. The best part? It takes just 15 minutes to prepare, though your guests will think you spent hours in the kitchen.

Keto Pumpkin Cheesecake Mousse Recipe

Ingredients

For the Base

• 8 oz cream cheese, softened to room temperature
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup powdered erythritol
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• Pinch of sea salt

For the Whipped Layer

• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol

Optional Garnish

• Sugar-free whipped cream
• Crushed pecans
• Sprinkle of cinnamon
• Fresh mint leaves

How to Make

1. Prep Your Ingredients Begin by ensuring your cream cheese is properly softened – this is crucial for achieving that cloud-like texture. Let it sit at room temperature for at least 30 minutes before starting.
2. Create the Base
   • In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
   • Add the pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and salt.
   • Beat until well combined and smooth, scraping down the sides of the bowl as needed.
3. Whip the Cream
   • In a separate bowl, combine the heavy whipping cream and 2 tablespoons of powdered erythritol.
   • Beat with an electric mixer until stiff peaks form, about 3-4 minutes.
   • Be careful not to over-beat, or you’ll end up with butter!
4. The Gentle Fold
   • Using a rubber spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten it.
   • Carefully fold in the remaining whipped cream in two additions, maintaining as much air as possible.
   • Continue folding until no white streaks remain.
5. Chill and Serve
   • Divide the mousse into serving dishes or transfer to a large bowl.
   • Refrigerate for at least 2 hours or overnight to allow the flavors to meld and the texture to set.
   • Before serving, garnish as desired with sugar-free whipped cream, crushed pecans, a sprinkle of cinnamon, or fresh mint leaves.

How to Store

This mousse can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 24 hours, but trust me – it’s so delicious, it rarely lasts that long!

Recipe Notes

• Make sure all ingredients are at room temperature before starting to ensure the smoothest possible texture.
• Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• For the best results, use powdered erythritol rather than granular – it dissolves more easily and prevents any graininess in the final product.
• Don’t skip the chilling time – it’s essential for developing the perfect mousse-like consistency.

A Keto Autumn Indulgence

With its perfect balance of richness and lightness, warming spices, and satisfying sweetness, this mousse delivers all the comfort of traditional pumpkin cheesecake without the carb overload!

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