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LOW CARB PUMPKIN CHEESECAKE MOUSSE

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This Easy, No Bake Sugar-Free Low Carb Pumpkin Cheesecake Mousse is a pumpkin and low carb lovers dream! It’s gluten free, keto and made with just 6 ingredients!


Creamy pumpkin cheesecake flavor but with a light and fluffy texture that is irresistible!

Seen here topped with some Sukrin Gold (brown sugar sub).   It really is so quick and easy to make for a  light dessert anytime.

You don’t have to use a piping tool to make the mousse swirl in the glass, but it makes it oh so much prettier. I, for one, am not good with a pastry bag and helps me tremendously. Yes a pastry bag might be nice to just get to throw away, but I don’t have the talent for using it.

LOW CARB PUMPKIN CHEESECAKE MOUSSE RECIPE
This Easy, No Bake Sugar-Free Low Carb Pumpkin Cheesecake Mousse is a pumpkin and low carb lovers dream! It’s gluten free, keto and made with just 6 ingredients!



Ingredients

  • 16 ounces cream cheese room temp
  • 15 ounce canned pumpkin not pumpkin pie filling
  • 2 cups heavy cream
  • 1/4 tsp salt
  • 2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
  • 1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
  • 1 teaspoon vanilla extract
  • Optional toppings: Sukrin Gold Brown Sugar Substitute

Instructions

  1. In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
  2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
  3. Taste and adjust sweetener to your liking if needed.
  4. Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
  5. Keep refrigerated until ready to serve.

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