Crisp, cool air matched with roaring campfires and cozy sweaters can only mean one thing…the fall season is here. With the welcome break from the heat and humidity of summer, your palette might automatically crave all things pumpkin and cinnamon spice. So how do you get all the delicious flavors of fall in one sweet yet healthy dish? The answer is this light and fluffy keto pumpkin mousse that is creamy and indulgent.
It’s Okay to Mess With the Mousse
Mousse, which means foam in French, has been around since the 17th century. The classic dessert mousse often includes butter, eggs and a whole lot of sugar.
If you are looking for a healthier, low carb mousse recipe, however, you have come to the right place. Through a select list of ingredients, you can still achieve the ideal mousse texture, but in a much healthier and keto-friendly way. In short, indulging on this keto pumpkin mousse dessert can instantly satisfy your sweet tooth without the guilt!
A Two-In-One Recipe
Although this pumpkin mousse keto recipe has all the makings of a perfect fall dessert, I can promise you that it is still an absolutely perfect healthy sweet treat. This recipe uses Monkfruit/Erythritol sweetener as an alternative to white sugar.
Perfectly paired with piping hot coffee or tea, its creamy and decadent texture is perfect for cheesecake lovers. In fact, you could easily transform this keto-friendly dessert into a keto pumpkin cheesecake by adding a little extra cream cheese to the base recipe. That’s how versatile it is!
I cannot stress enough how amazing this mousse recipe is. With pumpkins lining up the front doors, the leaves changing color from cool greens to warm oranges, and the hint of winter in the air, no one will be able to resist a pumpkin-flavored dessert packed with the all-too-familiar flavors of cinnamon. It is definitely a handy one to have and whip together as a great sweet addition to all your fun fall get-togethers.
Notes:
- Cooking the pumpkin mixture helps the sweetener dissolve and cooks the eggs yolks. The pumpkin mixture will be thick and creamy when cooled.
- This is an easy and tasty alternative to pumpkin pie and can be served up in fancy glassware for an elegant holiday presentation!
Related Recipes
Keto Snickerdoodle Crepes With Pumpkin Mousse
Keto Pumpkin Mousse
Ingredients
- 1 cup pumpkin puree
- 1/3 cup Monkfruit/Erythritol sweetener
- 3 egg yolks
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 pinch salt
- 1 tsp vanilla
- 1 ¼ cup heavy cream whipped
Garnish:
- whipped cream
Instructions
Directions:
- In a saucepan, whisk the pumpkin puree with the sweetener, egg yolks, pumpkin pie spice, cinnamon and salt. Set over low heat and cook, whisking constantly, until the mixture starts to bubble, about 5-7 minutes. Remove from the heat, stir in the vanilla and cool to room temperature. The mixture can also be cooled in the fridge if needed.
- Once the pumpkin mixture is cool, stir in about ½ cup of whipped cream to lighten the pumpkin mixture. Then fold the remaining cream into the pumpkin mixture.
- Spoon into your desired serving dishes, cover and chill for at least 4 hours. Serve with additional whipped cream if desired.
Notes
- Cooking the pumpkin mixture helps the sweetener dissolve and cooks the eggs yolks. The pumpkin mixture will be thick and creamy when cooled.
- This is an easy and tasty alternative to pumpkin pie and can be served up in fancy glassware for an elegant holiday presentation!
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Can this be made ahead?
I would make it fresh, but a couple of hours beforehand would be fine (if chilled)