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Keto Pumpkin Mousse Cake
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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 225kcal

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

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.