This beautiful layered mousse cake is gluten free, grain free, nut free, sugar free, keto and low carb as well!! You won't find a prettier dessert or easier one to make for the holidays than this no bake sensation!
Chocolate Pumpkin Mousse Cake
This 3 layered cake is so easy to make and so beautiful, everyone will think you worked hours to prepare it. It's simple, but tasty crust comes together quickly in the food processor, while the 2 mousse layers are easily whipped up in a stand mixer. Serve this to company and no one will even realize it's low carb and sugar free!
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!
I've always preferred no bake desserts to baked desserts for some reason. No matter the weather or the season, they just always seem more doable to me. I think what I love most of all is that you can make them ahead of time and they stay pretty until ready to serve.
Meal Plan Membership
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This dessert uses 2 different kinds of flavored stevia. 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.
Other No Bake Recipes you might like:
Keto Chocolate Pumpkin Mousse Cake
Sugar Free Keto Chocolate Pumpkin Mousse Cake
No Bake Crust
- ½ cup unsweetened shredded coconut
- ⅓ cup unsweetened cocoa powder
- ½ cup sunflower seeds unsalted, raw
- ¼ cup salted butter
- 1 teaspoon chocolate liquid stevia
- 8 ounces cream cheese softened
- 4 ounces pumpkin puree
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pinch of salt
- 1 teaspoon pumpkin liquid stevia
- ½ cup unsweetened cocoa powder
- 4 ounces cream cheese softened
- 1.5 cups heavy whipping cream
- 1 teaspoon chocolate liquid stevia
- Place all the crust ingredients into a food processor and process until well combined. Spread evenly into a 9-inch springform pan.
- Rinse the mixing bowl and place the chocolate layer ingredients into the bowl, except the heavy cream. Blend on high until well combined. Pour in the heavy cream. Continue blending for 5 minutes, until mixture is thickened. Taste and adjust sweetener as needed. Spread chocolate layer over the pumpkin layer.
- If desired, shave chocolate over the top. Refrigerate 2-3 hours or overnight. Keep refrigerated until ready to serve
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?
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.
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?
I notice you use Swerve in a lot of your recipes, I have never heard of it, what do you like about VS Stevia?
Bethany @ Athletic Avocado
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?