Pumpkin Keto Cheesecake Fluff
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.
Servings: 4 servings
Calories: 108kcal
Ingredients
- 7 ounces pumpkin puree
- 6 ounces cream cheese softened
- 3 Tablespoons heavy whipping cream
- 3 Tablespoons powdered monk fruit sweetener
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Garnish:
- Sprinkle of cinnamon and/or pumpkin pie spice
Instructions
- 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.
- Chill: Cover mixing bowl with lid, plastic wrap, or foil, transfer to refrigerator, and chill for 15-20 minutes.
- Serve: Spoon the cheesecake fluff into jars or bowls, sprinkle cinnamon and/or pumpkin pie spice on top, and serve.
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.
Nutrition
Serving: 3.75ounces | Calories: 108kcal | Carbohydrates: 15g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 305mg | Potassium: 243mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7913IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 1mg