Fall is in the air and there’s nothing better than this keto pumpkin mousse recipe. It’s fluffy, creamy, and going to fill your pumpkin spice craving with every bite.
Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Whip the cream cheese and sweetener until light and fluffy. Mix in the pumpkin puree and pumpkin spice. Add ⅓ of the whipped cream and mix well.
Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.
Notes
Nutrition: The nutrition facts are for one serving. This recipe makes 4 servings, with 5 net carbs per serving.To Store: keep the pumpkin mousse in the fridge for up to 5 days. To Freeze: place the mousse in a freezer-safe container for up to 2 months. It is similar to ice cream if eaten when frozen. Notes on Sweeteners:This recipe works best with a finely ground 1:1 sweetener such as Swerve or another powdered erythritol.