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