Velvety Keto Pumpkin Cheesecake Mousse with Buttery Pecan Crumble
"There is something undeniably magical about the arrival of pumpkin season, but for those of us living the keto lifestyle, traditional sugary pies are strictly off-limits. Enter this luxurious Keto Pumpkin Cheesecake Mousse—a fluffy, cloud-like alternative that captures all the cozy essence of fall without the insulin spike. This recipe is a masterclass in texture contrast: the airy, spiced pumpkin cheesecake filling meets a crunchy, buttery pecan crumble that mimics a graham cracker crust. Beyond its incredible taste, this dessert is packed with healthy fats to keep you in ketosis and provides a solid dose of Vitamin A from the real pumpkin puree. It is an elegant, no-bake solution for Thanksgiving dinner or a guilt-free Tuesday night treat."
Ingredients
Instructions
First, prepare the pecan crumble. Heat a small skillet over medium heat and melt the 1 tbsp of butter.
Add the chopped pecans, almond flour, 1 tablespoon of the sweetener, cinnamon, and a pinch of salt to the skillet. Toast for 3-4 minutes, stirring frequently until the pecans are fragrant and golden. Remove from heat and let it cool completely to crisp up.
In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps.
Add the pumpkin puree, remaining sweetener, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until fully combined and creamy.
In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture in three batches. Be careful not to over-mix, as you want to keep the air bubbles intact for that mousse-like texture.
To assemble, spoon or pipe the mousse into serving glasses. Top generously with the cooled pecan crumble.
Refrigerate for at least 30 minutes before serving to allow the mousse to set slightly.
Gather Ingredients
Step by Step
First, prepare the pecan crumble. Heat a small skillet over medium heat and melt the 1 tbsp of butter.
Add the chopped pecans, almond flour, 1 tablespoon of the sweetener, cinnamon, and a pinch of salt to the skillet. Toast for 3-4 minutes, stirring frequently until the pecans are fragrant and golden. Remove from heat and let it cool completely to crisp up.
In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps.
Add the pumpkin puree, remaining sweetener, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until fully combined and creamy.
In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture in three batches. Be careful not to over-mix, as you want to keep the air bubbles intact for that mousse-like texture.
To assemble, spoon or pipe the mousse into serving glasses. Top generously with the cooled pecan crumble.
Refrigerate for at least 30 minutes before serving to allow the mousse to set slightly.