It is always a good time for a pumpkin dessert! This light and fluffy keto pumpkin cheesecake mousse recipe is quick, easy, and delightfully scrumptious!
Sometimes it’s fun to take the time to make keto desserts such as brownies, cakes, or cupcakes. But it’s also great to have quick and easy keto dessert recipes in your collection. This keto pumpkin cheesecake mousse fits perfectly into that category. With this recipe, you can have an awesome delicious dessert in about 10 minutes!
Is pumpkin a good keto option?
Pumpkin is an excellent keto choice. 1 ounce of canned pumpkin has just 1 gram of net carbs. Net carbs are what we count when we figure our daily carb intake. Net carb count equals total carbs minus fiber. Since starting keto, I have always kept track of my daily intake percentage of fats, proteins, and net carbs. I do this by using the app named “Carb Manager.” With this app, you simply enter your height, weight, and weight goals and then select your diet plan. You can choose the basic keto plan of 5% net carbs, 25% protein, and 70% fat. You can also customize these percentages. Then you enter your food intake for the day and the app will calculate your numbers. By entering foods, you can know exactly where you are with percentages. This is also helpful for accountability and with keeping on plan!
Should I make my own whipped cream?
Yes! Many of the ready made options for whipped cream contain added ingredients such as sugar and corn syrup. When you make your own whipped cream, you can be assured of exactly what you are getting and can be assured that it is keto. Also, it is incredibly easy to make your own whipped cream. Your ingredients are heavy cream and the keto sugar of your choice. Beat 1 cup of heavy cream with 1-2 tablespoons of keto sugar for 4-5 minutes. There you have it! You can also add vanilla or any other extract if you’d like.
Helpful Hints:
*Using softened cream cheese makes mixing much easier.
*Make sure you are using canned pumpkin/pumpkin puree and not canned pumpkin pie filling.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***It’s acceptable to eat dessert first***
Keto Pumpkin Cheesecake Mousse
It is always a good time for pumpkin desserts! This light and fluffy keto pumpkin cheesecake mousse recipe is quick, easy, and delightfully scrumptious!
Ingredients
- 16 ounces cream cheese, softened
- 1 (15 ounce) can pumpkin
- 1 cup powdered sugar substitute (Swerve)
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1½ cups heavy cream
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
Instructions
1. In a large bowl, using an electric mixer, beat softened cream cheese for 1 minute.
2. Add canned pumpkin and beat until creamy and smooth. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
3. Add powdered sugar, pumpkin pie spice, and salt. Beat until combined.
4. Add heavy cream, maple extract, and vanilla extract. Beat until combined and mixture thickens, 2-3 minutes.
5. Top with keto whipped topping, if desired. Refrigerate leftovers.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 111mgCarbohydrates: 4.5gNet Carbohydrates: 3.5gFiber: 1gSugar: 3gProtein: 2.5g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Leave a Reply