Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

Keto No Bake Pumpkin Mousse

Servings: 12


INGREDIENTS

  • No bake cheesecake
  • 500 g (2 cups) cream cheese – room temperature
  • 75 g (6 tbsp)   Lakanto Golden monk fruit sweetener  – ground to confectionery
  • 476 g (2 cups) heavy whipping cream
  • 14.4 g (2 packets)   Knox gelatin powder  
  • 60 g (4 tbsp) water
  • 425 g (16 oz or 2 cups) pumpkin puree
  • 2.6 g (1 tsp) cinnamon powder
  • 1.8 g (1 tsp) ginger powder
  • 1 g (1/2 tsp) nutmeg powder
  • 3 g (1/2 tsp) salt
  • 0.25 g (1/8 tsp) cloves powder
  • 4 g (1 tsp) pure vanilla extract
  • 5 g (1 tsp) maple extract
  • Whipped cream topping
  • 238 g (1 cup) heavy whipping cream
  • 12 g (1 tbsp)   Lakanto Golden monk fruit sweetener  – ground to confectionery
  • 7.2 g (1 pouch)   Knox gelatin powder  
  • 30 g (2 tbsp) water
  • 2 g (1/2 tsp) pure vanilla extract
  • OPTIONAL: either 1 tsp cinnamon powder (for cinnamon cream flavor) or 2 tbsp keto Caramel sauce

DIRECTIONS

  • No Bake Cheesecake
  • 1.   To a larger mixer bowl or stand mixer bowl add the room temperature soft cream cheese. Whip using a paddle attachment until the mixture is very creamy

  • 2.   Into a small dish add the water and gelatin. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

  • 3.   Add the pumpkin puree to the cream cheese. Whip until well combined. Stop and scrape down the side and bottom and whip again

  • 4.   Into a second bowl, add the heavy whipping cream and whip the heavy cream to the medium stiffness stage. Set aside for a moment

  • 5.   Add the spices: cinnamon, nutmeg, cloves, salt, the maple extract, and vanilla extract into the cream cheese and pumpkin mixture

  • 6.   Melt the bloomed gelatin in a water bath, and quickly add to cheese cake mixture and whip immediately to combine before the gelatin clumps. Whip for 1 minute

  • 7.   Stop and add the whipped cream and fold together with a spatula

  • 8.   Add sweetener. Fold into the cheesecake mixture. Taste for sweetness and adjust to taste

  • 9.   Pour the cheesecake into a parchment-lined 20 cm or 8 inch spring form pan. Smooth top with an offset spatula

  • 10.   Place in the refrigerator overnight or until set

  • OPTIONAL: Whipped Cream Topping
  • 11.   Into a small bowl add the water and gelatin. Stir and let bloom

  • 12.   In a bowl, whip the heavy cream to the light peak stage, add the confectionery sweetener and vanilla extract. Whip to just blend

  • 13.   If desired, flavor the whipped cream with either 1 tsp cinnamon powder (for cinnamon cream flavor) or 2 tbsp keto caramel sauce (for caramel-flavored cream)

  • 14.   Melt the gelatin and pour into the whipping cream bowl and whip immediately to a stiff peak stage

  • 15.   Place whipped cream in a piping bag with chosen decorative tip and decorate as desired

  • 16.   If you like, as a final step, add a light sprinkling of cinnamon. Refrigerate for one hour before serving to allow whip cream to set properly. Enjoy!

MACRONUTRIENTS CHARTS


Recipe tags: diabetic recipes, gluten free no bake cheesecake, gluten free pumpkin pie, gluten free recipes, gluten free thanksgiving, keto desserts, keto meal prep, keto meals and recipes, keto no bake cheesecake, keto no bake pumpkin cheesecake, keto no bake pumpkin mousse, keto prep ahead recipe, keto pumpkin mousse, keto pumpkin mousse cheesecake, keto pumpkin pie, keto recipes, keto thankgiving, keto Thanksgiving dessert, keto thanksgiving recipe, low carb dessert, low carb no bake cheesecake, low carb pumpkin mousse, low carb pumpkin mousse cheesecake, low carb pumpkin pie, low carb recipes, low carb thanksgiving, low carb thanksgiving recipe, paleo dessert, paleo pumpkin pie, paleo recipes, pumpkin mousse cheesecake, sugar free no bake cheesecake, sugar free pumpkin mousse cheesecake, sugar free pumpkin pie, sugar free recipes, thanksgiving recipes
Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Preparation Time: 983h
  • Cuisine: American
  • Category: Desserts
  • Created: October 22, 2018

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Similar Recipes
  • Victoria Sponge Cake
  • Keto Butter Cookies, Christmas Tree and Teddy Bear
  • Cranberry Orange Custard Pie
Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »