Sugar Free Keto Chocolate Pumpkin Mousse Cake

No ratings yet

Prep Time 30

Total Time 2

Servings servings

Calories 374kcal

Author Brenda Bennett/ Sugar Free Mom

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.

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.

5 g net carbs

This recipe was first published in November 2016 and updated with video in November 2019.