Keto Pumpkin Mousse [Easy]

Are you looking for a tasty keto-friendly dessert that features pumpkin as the star? Impress your family and friends with this easy keto pumpkin mousse recipe.

Made with simple ingredients, this low carb pumpkin mousse is not only delicious, it’s one you can whip up rather instantly.

There is no need to turn on the oven or stove with this pumpkin mousse, and it’s made with pumpkin puree for when you are craving the flavors of pumpkin and want it to be fuss-free.

Not only does using pumpkin puree speed things up in the kitchen, but I also find the flavor of pumpkin is more pronounced if it comes from a can.

Which is especially lovely in a mousse recipe. What makes this pumpkin mousse so great is that it is ridiculously easy to make and can be made in advance, meaning you will have a gourmet dessert ready whenever you want one.

You can serve this right away or prepare it up to 3 days ahead of time for later.

If you’re a fan of fall flavors, be sure to also check out our collection of keto pumpkin recipes, which is loaded with keto pumpkin dessert recipes.

I have a recipe for no-bake keto pumpkin cheesecake minis that inspired this recipe that you might also want to make.

And also a keto pumpkin spice ice cream you should try making too!

Keto Pumpkin Mousse

I enjoy making this recipe at the beginning of pumpkin season since I know that it won’t heat up my kitchen, which is a significant plus for those of us living in warmer climates.

But it’s also a great option when you have to create a holiday dessert, and the oven is busy with all the other menu items.

What makes this pumpkin mousse so great is that it’s ridiculously easy to make and can be made in advance, meaning you will have a gourmet dessert ready whenever you want one.

Made in 15 minutes or less, this easy keto dessert has only 4.1 net carbs for a one-cup serving!

Ingredients Needed For This Keto Pumpkin Mousse Recipe

The following are the ingredients you’ll need. Note that the full printable recipe card is at the bottom of the page.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

This pumpkin mousse dessert uses only a handful of ingredients, making it a great option when you need to silence your sweet tooth!

• Full-fat cream cheese: Use only blocks of real cream cheese, NOT cream cheese spread, and make sure it’s at room temperature. You can also substitute the cream cheese with mascarpone cheese
• Sour cream: Full-fat provides the most flavor, plus it’s lower in carbs.
• Unsweetened pumpkin puree: It’s key that you choose pumpkin puree and not pumpkin pie filling, which is loaded with sugar.
• Heavy whipping cream is used to keep the cheesecake filling light. You’ll be whipping it with cream cheese. The heavy cream needs to be cold so that it whips up properly.
• Sugar-substitute: A must in order to keep it low in carbs.
• Vanilla extract: It heightens the flavor of the mousse.
• Pumpkin spices: cinnamon powder, ginger powder, nutmeg powder, clove powder, or your favorite pumpkin pie spice.

How To Make Keto Pumpkin Mousse

There are only a few easy-to-follow steps to make this delicious keto-friendly pumpkin dessert. If you can measure and mix, you can enjoy a fluffy keto pumpkin mousse!

• In a large bowl, using an electric mixer, beat the softened cream cheese, pumpkin puree, keto-friendly sweetener, and spices until creamy and smooth. Set aside.
• In another medium-sized bowl, beat the cold, heavy whipping cream with an electric mixer just until stiff peaks form.
• Then, using a spatula, gently fold the whipped cream into the pumpkin mixture.
• Serve the pumpkin mousse in small serving bowls or cups. 

Which Sugar Substitutes Work Best For Sugar-Free Pumpkin Mousse

When it comes to choosing which sugar substitute to use for this low-carb pumpkin mousse recipe, I have several options you can choose from. \

My first recommendation is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste. It is a monk fruit and erythritol blend.

I can’t keep enough of this stuff stocked in my pantry because it really behaves the most like sugar in my book.  It gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.

This is why it’s a great all-natural sugar substitute. Plus, it has zero calories and zero glycemic index.  With that being said, I’m also partial to Swerve an erythritol blend.

Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.

It also has a 0 % impact on blood sugar. You could also use the stevia and erythritol-based brand Pyure for this no-bake cheesecake if you’re a fan of stevia.

This is the only stevia brand that I would even consider because I find all others have an intense aftertaste that I can’t get past. 

But if using Pyure, you will want to use half the amount called for because it’s a much sweeter option. You can also use Splenda with great success if you have trouble sourcing a more natural alternative.

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In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. 

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