Sugar Free Keto Chocolate Pumpkin Mousse Cake
Servings 12 servings
Calories 374kcal
Ingredients
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
Pumpkin layer
- 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
Chocolate Layer
- ½ cup unsweetened cocoa powder
- 4 ounces cream cheese softened
- 1.5 cups heavy whipping cream
- 1 teaspoon chocolate liquid stevia
Instructions
- 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
Notes
Net Carbs: 5g
This recipe was first published in November 2016 and updated with video in November 2019.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 9g | Protein: 3g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 41mg | Sodium: 127mg | Potassium: 116mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1970IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg