Keto Pumpkin Cheesecake Mousse

Posted on 28. Oct, 2018 in Desserts

Keto Pumpkin Cheesecake Mousse


Because it’s basically pumpkin spice and everything nice season, and it’s low carb!  This is a such rich, smooth and creamy treat! This keto pumpkin cheesecake mousse 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!


  • 3/4 cup cream cheese, at room temperature
  • 1/2 cup pumpkin puree
  • 1/4 cup mascarpone cheese, at room temperature
  • 1/4 cup confectioners sugar
  • 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)


  • 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.
  • 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!


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