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Pumpkin Keto Cheesecake Fluff

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Chill
  • Cuisine: American
  • Diet: Gluten Free


This Pumpkin Keto Cheesecake Fluff (aka pumpkin mousse) is a sugar-free fall treat that can be eaten on its own or used as a dip for your favorite low-carb cookie. Made with ingredients like pumpkin puree, monk fruit sweetener, and fall spices, it’s delicious, flavorful, and a perfect dessert option to celebrate autumn weather.




  1. Mix Ingredients: In a mixing bowl, using an electric mixer, mix together pumpkin puree and cream cheese until creamy and stiff peaks form. Add remaining ingredients and mix again until smooth and well-combined, using a rubber spatula as needed to scrape down any of the mixture that sprays onto the side of the bowl.
  2. Chill: Cover mixing bowl with lid, plastic wrap, or foil, transfer to refrigerator, and chill for 15-20 minutes.
  3. Serve: Spoon the cheesecake fluff into jars or bowls, sprinkle cinnamon and/or pumpkin pie spice on top, and serve.

Recipe Notes:

How To Serve Once Prepared: You can serve it “as is” in ramekins or other glassware, or serve it in a bowl to be used as a dip. Our favorite way is to use it as a dip with these Keto Gingerbread Cookies.

Net Carbs: Each serving contains 5.7 grams of net carbs. 1 serving is equivalent to 3.75 ounces of cheesecake fluff. The recipe yields 4 servings in total.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days.

Keywords: keto cheesecake fluff, pumpkin puree, powdered monk fruit sweetener, pumpkin pie spice

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