This Keto Pumpkin Mousse is thick, sweet, and creamy. It’ll satisfy any sweet tooth! We like to top ours off with a low carb granola to add a little texture to this pumpkin dessert!
Okay, it’s go time.
Pumpkin season is here and I am ready for it!
I have a few keto pumpkin desserts lined up for you guys this fall and I can’t wait to share them all!
My keto pumpkin pie (with a streusel topping!) was a huge hit last year, so I know you guys are going to love what’s coming this fall!
We’re starting with this keto pumpkin mousse. It’s rich, creamy, fluffy, and loaded with pumpkin.
Plus, it’s an easy no bake recipe that takes less than 10 minutes to make, so what are you waiting for?
If you liked my keto chocolate mousse, I just know you’ll love this!
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- Cream Cheese
- Powdered Sweetener
- Pumpkin Pie Spice
- Vanilla Extract
- Heavy Cream
- Keto Granola (optional, but fun!)
I use and love Lakanto sweeteners. They’re a mixture of erythritol and monkfruit and I find the combination has the least aftertaste of the sweeteners I’ve tried.
You’ll want the powdered version to keep this dessert smooth and creamy.
Swerve is another brand of all natural low carb sweeteners that works well in this recipe.
This ingredient is completely optional, but we love the little bit of crunch and texture the granola adds to the otherwise smooth and creamy pumpkin mousse.
Again, we’re using Lakanto. I love their products and this Cinnamon Almond Granola is absolutely perfect with this keto pumpkin mousse.
We also pour almond milk over this granola and eat it as cereal. Makes a great breakfast!
If you don’t have pumpkin pie spice on hand, you can substitute 1 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.
You can also add extra pumpkin spice if you really like that pumpkin kick. Pumpkin itself doesn’t actually have a lot of flavor – it’s the pumpkin spice that you love. 😉
This pumpkin mousse recipe will make about 2 1/2 cups of mousse. The nutrition information is based on a slightly overflowing 3/4 cup serving.
This keto mousse recipe will keep in the fridge for 3-4 days.
More keto dessert recipes:
Keto Pumpkin Mousse
- 8 ounces cream cheese room temperature
- ⅓ cup pumpkin puree
- ¼ cup powdered sweetener
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- ½ cup heavy cream
- Add the cream cheese, pumpkin, sweetener, pumpkin pie spice, and vanilla to a mixing bowl and beat with an electric mixer until light and fluffy.
- Add the heavy cream to a second bowl and beat with an electric mixer until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture until just combined.
- Divide between 3 small dishes and serve.
- Garnish with extra whipped cream or granola, if desired.