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Keto Pumpkin Mousse Cake

Keto Pumpkin Mousse Cake

Light and airy, with a delicious sugar-free chocolate crust, this keto pumpkin mousse cake is an elegant fall dessert.

Course Dessert
Keyword pumpkin mousse cake
Prep Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 14 people
Calories 225 kcal

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

  1. Add the ingredients for the crust to a mixing bowl, and blend until a stiff dough is formed.

  2. Grease an 8 inch springform pan well, and press the dough into the bottom of the pan to form a crust.

  3. Chill the crust while you prepare the filling.

  4. Beat together the cream cheese and ½ C. Swerve until creamy.

  5. Add in the remaining filling ingredients, and beat until smooth with no lumps.

  6. Spread the filling into the springform pan over the crust.

  7. Place the ingredients for the topping into a mixing bowl, and beat on high until soft peaks form.

  8. Spread the topping over the filling in the pan, and chill for at least 4 hours before serving.

Recipe Notes

Calories: 225
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.