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Keto Pumpkin Mousse with Coconut Cream

Creamy and delicious no one will know it is low carb!

Keto Pumpkin Mousse with Coconut Cream



Dietary Preference(s):

Keto, Low Carb


  • 2 8oz packages cream cheese, room temperature
  • 1 15oz can pumpkin puree
  • 1.5 Cups heavy cream
  • 1 Pinch Salt
  • 2 Teaspoon pumpkin pie spice
  • 1 Tablespoon liquid stevia, to taste (more for creamed coconut)
  • 1 Teaspoon vanilla extract
  • Creamed Coconut (we used Let’s Do... Organic)

How to Make It

In a blender, food processor or stand mixer blend cream cheese and pumpkin until smooth.

Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.

Taste and adjust sweetener to your liking if needed.

In a separate bowl whip up creamed coconut (about 2 mins) and add some stevia to taste.

Place mousse into individual ramekins and top with creamed coconut.

Keep chilled until served.

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