Light and airy, with a delicious sugar-free chocolate crust, this keto pumpkin mousse cake is an elegant fall dessert.
What Is Mousse Cake
Mousse cake is a lot like cheesecake, but with an entirely different texture and consistency. Instead of a thick cream cheese-based layer, mousse is much lighter.
Traditional mousse originated in France in the 19th century. Since then, bakers and chefs have taken chocolate mousse and placed it on top of a cake-like crust and created mousse cake.
This pumpkin mousse cake has an almond flour crust with creamy pumpkin mousse on top. Then, it’s all topped with a third layer, homemade whipped cream.
Keto Pumpkin Cake
Pumpkin is a keto-friendly gourd, but you should still limit how much of it you eat. There are 6 grams net carbs in each slice of this mousse cake. It’s a fantastic dessert for anyone on a keto diet; especially pumpkin-lovers like me.
Kids will love this pumpkin mousse cake too! It’s lighter and creamier than cheesecake while still being high in healthy fats and protein.
Make sure you have plenty of Swerve confectioner’s sugar substitute. It’s the only sweetener you’ll use in all three layers. It makes the crust lighter, the mousse thicker, and helps the whipping cream whip up – all without any grainy textures.
Pumpkin Mousse Cake
You’ll need to let this chill for at least four hours before you serve it. Letting it chill gives it a chance to firm up so that it is easier to slice. Since it needs this resting time, it’s the perfect dessert to make ahead of time.
Cover the keto mousse cake loosely with foil or a lid and keep it in the refrigerator for up to three days.
You could even freeze the pumpkin mousse cake. Seal it completely to keep the air out. Store it in the freezer for up to six months. Let it thaw in the refrigerator overnight before cutting into it.
Keto Almond Flour Cake
This gluten-free crust is made with almond flour. Always use almond flour, not almond meal. Almond meal is made by grinding up whole almonds, including the skins. If you use almond meal, it will give the crust a grainy feel to it.
You can use this crust for other pies or cakes too. The chocolate crust is delicious with a keto cheesecake on top.
The chocolate crust is the perfect thing to go with the pumpkin mousse on top. It’s the same combination I used in keto pumpkin chocolate chip cookies.
Keto Chocolate Mousse Cake
You could also make chocolate mousse cake in mini pie plates, like the ones I used to make mini strawberry pies. Serve this mousse cake as an after-dinner dessert, or place it on a dessert table at a family dinner.
It’s also so gorgeous that you’ll be proud to bring it to any fall party you are invited to. Sprinkle some sugar-free chocolate shavings on top of the whipped cream layer. Or drizzle some sugar-free caramel sauce on top. Make it your own!
Keto Pumpkin Mousse Cake Recipe
Below are the ingredients that you’ll need to make this delicious keto pumpkin mousse cake. Exact measurements and instructions are located in the printable recipe card just a little bit further below.
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 14
Net Carbs: 6 net carbs per serving
Ingredients:
For the crust:
Almond flour
Unsweetened cocoa powder
Butter melted
Swerve confectioners sugar substitute
Vanilla extract
For the filling:
Cream cheese softened
Can Organic unsweetened pumpkin puree
Pumpkin pie spice
Heavy whipping cream
Vanilla extract
Swerve confectioners sugar substitute
For the topping:
Heavy whipping cream
Vanilla extract
Swerve confectioner sugar substitute
Instructions:
Add the ingredients for the crust to a mixing bowl, and blend until a stiff dough is formed.
Grease an 8 inch springform pan well, and press the dough into the bottom of the pan to form a crust.
Chill the crust while you prepare the filling.
Beat together the cream cheese and ½ C. Swerve until creamy.
Add in the remaining filling ingredients, and beat until smooth with no lumps.
Spread the filling into the springform pan over the crust.
Place the ingredients for the topping into a mixing bowl, and beat on high until soft peaks form.
Spread the topping over the filling in the pan, and chill for at least 4 hours before serving.
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Keto Pumpkin Mousse Cake
Equipment
- Mixing Bowl
- 8 inch springform pan
- Electric Mixer
Ingredients
Chocolate Crust
- 1 1/4 cup Almond Flour
- 3 tbsp Unsweetened Cocoa Powder
- 2 tbsp Butter melted
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Vanilla Extract
Pumpkin Layer
- 16 ounce Cream Cheese softened
- 1 can Organic Unsweetened Pumpkin Puree
- 1 1/2 tsp Pumpkin Pie Spice
- 1 1/2 cups Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1/2 cup Swerve Confectioner's Sugar Substitute
Whipped Cream Topping
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1/3 cup Swerve Confectioner's Sugar Substitute
Instructions
- Add the ingredients for the crust to a mixing bowl, and blend until a stiff dough is formed.
- Grease an 8 inch springform pan well, and press the dough into the bottom of the pan to form a crust.
- Chill the crust while you prepare the filling.
- Beat together the cream cheese and ½ C. Swerve until creamy.
- Add in the remaining filling ingredients, and beat until smooth with no lumps.
- Spread the filling into the springform pan over the crust.
- Place the ingredients for the topping into a mixing bowl, and beat on high until soft peaks form.
- Spread the topping over the filling in the pan, and chill for at least 4 hours before serving.
Notes
Net Carbs: 6 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Desserts
If you enjoyed this keto pumpkin mousse cake, here are some more delicious keto dessert ideas you should make next! They are all easy, high-protein, and so delicious that your kids will love them too!
