Are you searching for a simple yet luxurious keto dessert? Try our Keto Pumpkin Cheesecake Mousse. It’s a fluffy delight filled with autumn’s cozy pumpkin flavor. Plus, it’s both sugar-free and gluten-free. Dive into this treat and discover a new low-carb dessert!
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Preparation and cooking overview
Preparing this cheesecake mousse is a breeze. Mix cream cheese, labneh, vanilla extract, pumpkin puree, and pumpkin pie spice. Create a fluffy whipped cream by beating heavy cream with a sweetener and a pinch of salt. Finally, gently mix the whipped cream into the pumpkin blend and let it chill for two hours.
Chef’s note
Feel free to customize the spice blend in this mousse to suit your taste. Play with spices such as cinnamon, nutmeg, cloves, and allspice. You can even tweak the sweetness level by adding more powdered erythritol. Want to see how you can play with different flavors in your dessert? Check out our collection of keto dessert recipes!
π Ingredients for keto pumpkin cheesecake mousse recipe
To prepare this keto pumpkin mousse recipe, you’ll need the following ingredients:
Ingredient substitutions
Thinking of making some changes to the ingredients? Here are some keto-friendly swaps:
Additional ingredients
Elevate the flavor of this keto pumpkin dessert with these optional ingredients:
Kitchen tools required
To make this low-carb pumpkin dessert, you’ll need the following tools:
Tool substitutes list
How to make Keto Pumpkin Cheesecake Mousse: step-by-step guide
Preparation methods
Preparation steps
- Whisk together the cream cheese and labneh in a bowl until they blend into a smooth texture.
- Mix the pumpkin puree, vanilla extract, and pumpkin pie spice until everything is evenly combined.
- In a separate bowl, using a stand mixer, whip together the heavy cream, powdered erythritol, and a hint of salt until you achieve stiff peaks.
- Carefully fold this whipped cream into the pumpkin mixture with a spatula, and make sure the mousse remains fluffy.
- Transfer the mousse into serving glasses or bowls.
- Refrigerate for 1-2 hours or until the mousse has fully set.
- Before serving, garnish with an extra spoonful of whipped cream or a sprinkle of cinnamon for a touch of elegance.
Chef’s pro tip
Let your cream cheese soften before blending with labneh for the smoothest pumpkin mousse. As you fold in the whipped cream, do so gently to maintain the mousse’s light and fluffy consistency.
What to serve with pumpkin cheesecake mousse?
For the best dessert experience, serve the gluten-free pumpkin mousse with these keto-friendly sides:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage instructions
Store the pumpkin mousse in an airtight container in the fridge. It’ll remain fresh and delicious for up to 3 days.
Recipe wrap-up conclusion
Our Keto Pumpkin Cheesecake Mousse offers a delicious way to enjoy dessert without all the carbs. It proves you don’t have to give up on taste when following a low-carb lifestyle. Consider making more at once; you’ll be glad to have this tasty treat ready when you want it.
Give this low carb pumpkin cheesecake mousse a try, and let its warm pumpkin spice flavors highlight your fall meals. After one taste, you’ll likely find it earns a permanent spot in your go-to dessert list.
Want to make this Thanksgiving full of delicious flavors? Try our keto Thanksgiving recipes:
Frequently asked questions
π Recipe
Keto Pumpkin Cheesecake Mousse
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Ingredients
- 4 ounces cream cheese
- 4 ounces labneh cheese
- Β½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- Β½ cup heavy cream
- ΒΌ cup erythritol
- Pinch of sea salt
Instructions
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Whisk together the cream cheese and labneh in a bowl until they blend into a smooth texture.
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Mix the pumpkin puree, vanilla extract, and pumpkin pie spice until everything is evenly combined.
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In a separate bowl, using a stand mixer, whip together the heavy cream, powdered erythritol, and a hint of salt until you achieve stiff peaks.
-
Carefully fold this whipped cream into the pumpkin mixture with a spatula, and make sure the mousse remains fluffy.
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Transfer the mousse into serving glasses or bowls.
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Refrigerate for 1-2 hours or until the mousse has fully set.
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Before serving, garnish with an extra spoonful of whipped cream or a sprinkle of cinnamon for a touch of elegance.
Video
Nutrition
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