Sugar-Free Low Carb Keto Chocolate Pumpkin Mousse Cake
This Sugar Free Low Carb Keto Chocolate Pumpkin Mousse Cake is a show-stopping, gluten free, grain free, nut free, sugar free, keto dessert that will impress your family and friends without blowing your macros. With its gorgeous mousse layers and rich chocolate pumpkin flavor, it’s the perfect elegant fall dessert that’s as beautiful as it is delicious. Even better? It’s no bake, easy to prepare, and made with simple ingredients you probably already have on hand.
Why you will love this Keto Chocolate Pumpkin Mousse Cake
This fantastic low carb pumpkin mousse dessert combines all the flavors of fall—creamy pumpkin pie spice, smooth whipped heavy cream, and rich chocolate—layered together into a silky mousse cake.
It’s perfect for pumpkin lovers, anyone following a keto lifestyle, or if you’re looking for an easy keto dessert that feels indulgent while still helping you balance blood sugar and keep net carb count low.
Each slice is filled with nutrient-dense whole foods, healthy fat, and low-carb sweetness, making it a great option for those following a keto diet, low carb dessert plan, or even looking for recipes that fit into a meal plan for portion control.
Chocolate Pumpkin Mousse Cake
This layered mousse chocolate cake looks like it came straight out of a bakery, but the truth is it’s incredibly simple to prepare. The tasty crust comes together quickly in the food processor with basic ingredients like sunflower seeds, cocoa powder, and butter.
Then the pumpkin pie filling and mousse layers are whipped in a stand mixer until smooth and fluffy. Whether you’re making this for the fall season, Thanksgiving, or a holiday party, it’s guaranteed to be a crowd-pleaser.
November has always been a special month for me. Not only do I love the fall season, I love everything leading up to preparing for Thanksgiving. It also just so happens to be my birthday right before Thanksgiving this year and for sure this is one of the cakes I will be serving!
Why No Bake Desserts Work
I’ve always loved no bake recipes because they save time and eliminate stress. They’re the best part of holiday baking for me—make-ahead, easy to prep, and always a hit.
Whether I’m whipping cream to soft peaks or stiff peaks with my mixing bowl and stand mixer, no bake desserts like this one turn out beautifully every time.
Plus, no bake treats stay fresh and hold their shape, so you can prepare this in advance and focus on enjoying time with family.
- Keto coach & sugar detox coach approved – fits into any sugar-free lifestyle.
- Uses low carb sweetener options like stevia or monk fruit—zero calories and no sugar crash.
- Perfect for anyone with a sweet tooth who still wants portion control.
- A delicious dessert that looks impressive, yet uses simple ingredients and exact measurements you can trust.
Flavored liquid stevia can be hard to find in any local health store, they just don’t seem to carry anything but plain or vanilla. I use Amazon for all my flavored stevias.
This Keto Pumpkin Mousse recipe is one of my favorite recipes from my 3rd book collection of fall favorites, and it’s perfect for sharing with family during the fall season.
Whether you’re a lifelong fan of pumpkin, following a 30-Day Sugar Elimination Diet, or just need a fantastic dessert for the holidays, this one will not disappoint!
More No Bake Keto Pumpkin Recipes you might like:
Keto Chocolate Pumpkin Mousse Cake
Sugar Free Keto Chocolate Pumpkin Mousse Cake
Ingredients
No Bake Crust
- 1/2 cup unsweetened shredded coconut
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sunflower seeds unsalted, raw
- 1/4 cup salted butter
- 1 tsp chocolate liquid stevia (or your favorite low-carb sweetener sugar substitute or monk fruit sweetener) I do not recommend granular low carb sweetener which can cause a grainy texture in no bake keto cheesecake and any no bake keto pumpkin dessert recipes.
Pumpkin layer
- 8 ounces full fat cream cheese softened
- 4 ounces unsweetened pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
- Pinch of salt
- 1 tsp pumpkin liquid stevia
Chocolate Layer
- 1/2 cup unsweetened cocoa powder
- 4 ounces cream cheese softened
- 1.5 cups heavy whipping cream
- 1 tsp chocolate liquid stevia
- Optional toppings: sugar-free chocolate shavings or chocolate chips
Instructions
- Make the crust: Place all crust ingredients into the food processor and pulse until well combined. Spread evenly into a 9-inch springform pan, pressing firmly into the bottom of the pan.
- Pumpkin mousse layer: In the stand mixer, combine softened cream cheese, pumpkin puree, pumpkin pie spice, vanilla, salt, and pumpkin stevia. Blend well. Slowly add the heavy cream and whip until thick, fluffy, and smooth (about 5 minutes). Spread the pumpkin mixture evenly over the crust.
- Chocolate mousse layer: Rinse your mixing bowl. Add softened cream cheese, cocoa powder, and chocolate stevia. Blend until smooth. Add heavy cream and whip until thick and creamy. Spread evenly over the pumpkin layer.
- Top with chocolate shavings or whipped cream. Chill 2–3 hours or overnight for best results.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I’m not a huge pumpkin fan, so I was wondering if I could make the pumpkin layer something else. Maybe like a peanut butter mousse. What would be your suggestion for doing this and how would I substitute the recipe?
You could use this:https://www.sugarfreemom.com/recipes/sugar-free-low-carb-peanut-butter-mousse/
That looks so yummy!
My husband is allergic to sunflower seeds. Is it possible to use another nut such as pecans or almond flour?
For the crust, can an equal amount of almond flour be subbed for the sunflower seeds?
I ordered your cookbook & wondering when it will come
Can’t wait to make this! Can you taste the coconut very much in the crust? I want to make this for some friends and one does not like the taste of coconut . If it’s is noticeable, how would you suggest changing the recipe?
I tried this recipe and we all thought it was horrible. Sorry but we threw the cake out it was so cloying in flavour and sweetness. I cut down a bit on the stevia to avoid the weird after taste. That was good and bad. Not much after taste but also not quite sweet enough.
The main problem is that the recipe can’t work. Was it tested first? Adding a cup of liquid heavy whipping cream made the batter too liquidy and it didn’t stiffen up. Whipping the cream separately and folding it into the pumpkin or chocolate mixtures is what should have been called for. As it is its a soupy mess that won’t set.
I am growing increasingly distrustful of recipes on line. Many haven’t been tested and don’t work. I’m a professional baker. I know what works and doesn’t.
Sad to waste good ingredients.
Sorry you had trouble with my recipe. It was tested and created for Sweetleaf stevia. If you’re a baker and were concerned with the whip cream why didn’t you just do exactly as you mentioned instead of do it the way I did? It worked well for me and my video shows that.
I made this recipe tonight exactly as per the instructions. It worked fine for me. The mousse layers whipped up nicely and set properly. It held its form when it was cut. I am NOT a baker and did not experience any issues at all. Everybody enjoyed it.
where do i find written instructions?
https://sweetleaf.com/stevia-recipes/no-bake-chocolate-pumpkin-mousse-cake/
I cannot wait to try this! It looks yummy!!
Hi, sounds delicious. Could you use honey instead n if so how much. Cheers, claire
You could use honey but you’d need to taste it to decided how much is sweet enough for you. I’d start with just 1/4 cup and ad more if needed.
Hi
I’m trying to find a pecan pie recipe, I only see the chocolate pecan pie.
I have a Chocolate – Coconut Pecan pie recipe that is a pecan pie with chocolate chips and coconut added to it (It Is Sinful LOL), I want to convert it to no sugar. can you help me? any suggestions? This is what I come up with. My purpose of this is I love sugar but I cut it out of my diet for health and I’m bodybuilding so no sugar, high protein, healthy fat.
1/2 cup sugar VS convert to swerve
1/3 cup Packed brown sugar VS truvia brown sugar blend OR Swerve with 1 tsp black strap molasses?
1/3 cup light corn syrup VS ? any suggestions?
2 TBL unsalted butter (1/4 stick) VS OR (Nutiva organic Coconut oil Butter flavored)
1 tsp vanilla extract VS Stevia Vanilla flavor?
pinch of salt VS himalayan
3 eggs VS 1 egg 2 egg whites?
3/4 cup sweetened shredded coconut VS Unsweetened shredded coconut
3/4 cup Pecans
3/4 cup chocolate chips VS Lily’s Stevia Chocolate chips
1 9in frozen deep pie crust VS homemade ? I’m not a good pie crust maker LOL any suggestions?
Hi
I notice you use Swerve in a lot of your recipes, I have never heard of it, what do you like about VS Stevia?
WOW WOW WOW this mousse cake looks incredible! Chocolate and pumpkin are soooo good together! Checking out the recipe now 🙂
Do you grease the spring form pan?
I did not and it was just fine.
where the written ingredients?