Easy Pumpkin Cheesecake Mousse – Keto and Low Carb

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

This is a such rich, smooth and creamy treat!  I had some pumpkin left over from my Pumpkin Cupcakes recipe and I couldn’t possibly let it go to waste!  This takes 5 minutes to put together and it makes a great last minute dessert.  I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!

Ingredients

3/4 cup cream cheese, at room temperature

1/2 cup pumpkin puree

1/4 cup mascarpone cheese, at room temperature

1/4 cup swerve, confectioners (or powdered erythritol)

1/2 cup heavy cream

1 teaspoon pumpkin pie spice (see my recipe)

1/2 teaspoon pure maple extract

1 teaspoon pure vanilla extract

Optional: roasted pecans, chopped (for garnish)

Preparation

Add all of the ingredients except for the pecans and heavy cream into the bowl of a food processor and mix.

Scrape down the sides and continue mixing.

Add in the heavy cream and mix until well combined.

Spoon the mixture into a piping bag and pipe out portions in small dessert dish.

Top with the chopped pecans and serve.

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Note: The pecans are optional but highly recommended.  You could substitute with walnuts if you’d like, but the nuts add such a great contrast in texture!

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Check out some of my other pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Donuts with Maple Cream Cheese Glaze

Pumpkin Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cheesecake Frosting

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Pumpkin Spice Bulletproof Coffee

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Vanilla Swirl Cheesecake Bars

Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pie Fat Bombs

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Makes 4 Servings

Macros: Fat 33 grams – Protein 4 grams – Carbs (net) 4 grams


Easy Pumpkin Cheesecake Mousse - Keto and Low Carb
Prep Time
5 mins
Total Time
5 mins
 
This is a such rich, smooth and creamy treat!  I had some pumpkin left over from my Pumpkin Cupcakes recipe and I couldn't possibly let it go to waste!  This takes 5 minutes to put together and it makes a great last minute dessert.  I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!
Course: Dessert
Servings: 4
Ingredients
  • 3/4 cup cream cheese at room temperature
  • 1/2 cup pumpkin puree
  • 1/4 cup mascarpone cheese at room temperature
  • 1/4 cup  swerve confectioners (or powdered erythritol)
  • 1/2 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pure maple extract
  • 1 teaspoon  pure vanilla extract
  • Optional: roasted pecans chopped (for garnish)
Preparation
  1. Add all of the ingredients except for the pecans and heavy cream into the bowl of a food processor and mix.  Scrape down the sides and continue mixing. Add in the heavy cream and mix until well combined.

  2. Spoon the mixture into a piping bag and pipe out portions in small dessert dish.  Top with the chopped pecans and serve.
Recipe Notes

The pecans are optional but highly recommended.  You could substitute with walnuts if you'd like, but the nuts add such a great contrast in texture!

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Amy Barratt
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Amy Barratt

Wow this looks a-ma-zing!! Can’t wait to try it 🙂

Sarah
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Sarah

would I be ok without the mascarpone cheese?