Keto-Friendly Pumpkin Mousse Recipe


Mousse is truly one of those rare desserts that feel frothy as well as feeling entirely light and airy. It’s one of the reasons why we like the dessert a lot of, particularly when it’s carried out with a seasonal twist such as this pumpkin mousse recipe.

This keto-friendly pumpkin mousse has all of the wonderful texture and flavor associated with a traditional mousse recipe, but it’s sweetened by having an alternative sweetener called erythritol. This different is popular in most keto-friendly dessert recipes mainly because it is frequently employed in the same way that ordinary sugar can be used.

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Other compared to the erythritol, the rest of the ingredients with this pumpkin mousse are typically ingredients anyone may use, whether they’re from a keto diet this is. Cream cheese and pumpkin pure are mixed together until smooth and creamy prior to spices, heavy cream, and erythritol are mixed in.

The pumpkin mousse must be chilled a week or two hours, but in addition to that, that’s all it takes cooking this keto-friendly dessert up! You can certainly get this to recipe hours before hand and chill the pumpkin mousse from the fridge until you’re able to serve it. This makes the dessert great for fall entertaining and Thanksgiving dinner.

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For more fall recipes, look at our collection here.?


Cook time: 0 minutes

Prep time: 10 minutes

Idle time: 2 hours



Unit: MetricUS Imperial


  • 1 1/2 cups pumpkin puree
  • 8 oz cream cheese softened
  • 1 cup erythritol
  • 1 cup heavy whipping cream
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/8 tsp salt


  1. Beat the cream cheese and pumpkin pure together from a large bowl until smooth and creamy.
  2. Add the erythritol, heavy cream, salt, and spices to your mixture and beat on low speed until combined and smooth; about One minute.
  3. Distribute the mousse batter among your serving glasses. Refrigerate for approximately An hour until set and chilled.

Additional information

Recipe adapted from

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