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Keto Pumpkin Mousse

Yields2 ServingsPrep Time10 minsTotal Time10 mins

This recipe emerged from ingredients I had leftover from another recipe and the desire to create more Keto friendly desserts for my Keto friends and followers. Not only is it crazy simple to make, it is so creamy and luscious. Top with my "Dairy Free Whipped Topping" or regular Whipped Cream and some Stevia sweetened chocolate chips and you have the perfect scrummy dessert. Just be sure to refrigerate the cans of coconut milk overnight to yield the coconut cream. I used a Monkfruit Sweetener with Erythritol. If you are using just pure Monkfruit( near me I can only find pure Monkfruit on-line) you may have to adjust the amount of sweetener to taste. This makes 2 generous servings, double if you're having guests.

 1 cup Coconut Cream from one can of Full Fat Coconut Milk
 ½ cup Plus 2 TBSP Pumpkin Puree
 2 tbsp Plus 1 tsp Monkfruit Sweetener
 2 ¾ tsp Pumpkin Pie Spice
 1 tsp Vanilla Extract
 1 pinch Sea Salt

Remove the tin/s/ can/s of coconut milk from the refrigerator and scoop out the coconut cream that has settled at the top. Set aside the coconut water in another container for separate use, such as smoothies. Place all of the ingredients in a high powered blender and blend until smooth and creamy, scraping down the sides of the blender until you have a uniformly smooth and creamy texture.


Scoop out the mousse mixture into covered glass serving dishes. Allow to firm up for several hours before serving. Serve with whipped cream and sugar free chocolate chips. Enjoy!

Nutrition Facts

Serving Size 3/4 cup

Servings 0