This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!

This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!

How to Make Keto Pumpkin Mousse

This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.

Whip cream

In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.

Whip cream cheese

In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.

Combine

Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.

Chill

Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.

How to Serve Pumpkin Mousse

We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.

How to store keto mousse

This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.

Pumpkin Mousse FAQs

Yield: 4 servings

Pumpkin Mousse

Print

This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened to room temperature
• ¾ cup pumpkin puree
• ¾ cup brown sugar monkfruit
• 1 ½ tsp pumpkin pie spice 
• 1 tsp vanilla extract
• Optional: top with whipped cream and/or crushed keto cookies

Instructions

1. In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes). 
2. In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined. 
3. Fold in the whipped heavy cream. 
4. Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!

Notes

This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling. 

This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture! 

You can easily double or triple this recipe to make more servings for a crowd! 

I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in. 

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Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 324Total Fat: 31.3gCholesterol: 94.6mgSodium: 233.6mgCarbohydrates: 5.1gNet Carbohydrates: 3.7gFiber: 1.4gSugar: 2.6gProtein: 5.4g

The post Easy Pumpkin Mousse Recipe appeared first on The Best Keto Recipes.

Low-Carb Balsamic Brussels Sprouts

This Balsamic Glazed Brussels Sprouts recipe is going to have a new place on the menu rotation — It’s convenient, healthy, and delicious! You won’t dirty many dishes, and it can easily pair with tons of different proteins and flavors.

Why you’ll love it:

• Quick – This recipe doesn’t take a ton of prep time–Simply wash and halve your brussels. It takes about 10 minutes for them to become perfectly tender, so this is an, easy fast side dish that won’t take too much effort or time.
• Versatile – Balsamic vinegar and parmesan are two bold flavors that work well with tons of different flavors! Pair this with herby dishes or even ginger-heavy cuisines for great, complex flavors. You could easily serve this with chicken, pork, beef, seafood, or plant-based proteins, too!
• Healthy – It’s great to find a recipe that really lets the beauty of a vegetable shine! The glaze is simple and helps balance the bitterness of brussels sprouts. This is a low-carb recipe that packs a ton of Vitamin C with a dose of good fats for energy. A serving has under 200 calories and about 8 net carbs.

Balsamic Glazed Brussels Sprout Ingredients

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.

• Brussels sprouts & Avocado oil – When picking out brussels, try to pick ones that have tightly layered leaves. Smaller sprouts are likely to be sweeter and more tender than larger ones. You can use olive, coconut, or vegetable oil if you prefer.
• Balsamic vinegar & Monk fruit sweetener – We’ll combine these to make a sauce that cooks down to a glossy glaze over the tender brussels sprouts. Replace monk fruit with any granular sweetener you prefer.
• Salt, Pepper, & Shaved parmesan cheese – Simple flavorings to allow the brussels and balsamic glaze shine! I love the flavor-punch from the shaved parmesan cheese, but you could replace this with shredded if you prefer. I don’t think grated parmesan cheese would give the best texture.

You’ll need a small mixing bowl, a whisk, a large pan, and a stove for this recipe.

How to make balsamic brussels sprouts

This recipe is simple and great for beginners! Here’s a step-by-step guide to making this easy side dish in about 15 minutes.

Sear sprouts

Heat a large skillet over medium heat, then add the brussels sprouts–cut side down–in a single layer. Cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes.

Add sauce

In a small bowl, whisk together the balsamic vinegar and monk fruit sweetener. Pour it into the pan with the brussels sprouts, tossing to coat. Continue cooking for 1-2 minutes, then sprinkle with salt, pepper, and shaved parmesan cheese. Serve immediately.

How to serve Balsamic Glazed Brussels Sprouts

The sprinkle of freshly-shaved parmesan over these glazed sprouts is the perfect, simple garnish right before serving them hot! Here are some ideas for enjoying these brussels sprouts all year long!

• Busy Weeknight – Throw these sprouts with super-quick Air Fryer Salmon, no-cook marinated mozzarella, and 4-ingredient keto lemon drop for a healthy, delicious meal with very little work in just 15 minutes.
• Date Night – We love spooning them alongside some thick-cut pork chops and a keto dinner roll with a Blackberry Bourbon Smash for a full date-worthy meal at home!
• Meatless Mondays – For a delicious vegetarian meal, pair these brussels sprouts with this Tomato Galette and some Green Bean Fries! Add a Rosemary Gin Fizz to play up the herby complements.
• Holiday Celebrations – Enjoy these brussels, a crockpot turkey breast, low-carb cranberry sauce, and a keto sausage stuffing for a keto-friendly holiday spread anyone would love.

Store

Leftovers are best kept in an airtight container in the fridge up to 3 days. I don’t recommend freezing this as the brussels get very mushy and can’t hold up to the freezing/reheating process.

Reheat

You could easily reheat these in a skillet (medium, 1-2 minutes per side), in the oven (sheet pan, 350 degrees for 5+ minutes), or the air fryer (350 degrees F for 2-5 minutes). The smaller the portion, the quicker it will reheat. I would avoid the microwave as it can turn the brussels mushy and can produce a strong odor.

If you love this easy veggie, check out these simple keto brussels sprout side dishes!

• Cheesy Brussels Sprouts and Bacon – This is a super satisfying side dish that might get all the attention at dinner! Under 5 net carbs and super filling.
• Smashed Brussels Sprouts – These get nice and crispy around the edges! We love the lemon aioli with these, but they’re also great with queso.
• Air Fryer Brussels Sprouts – These are cooked simply in soy sauce, then dipped in an easy, creamy sesame sauce! Topped with nuts for a crunch, this is like a restaurant-quality dish at home.
• Perfect Roasted Brussels Sprouts – Bring out all the best flavors of brussels sprouts without weighing them down with a ton of toppings! This easy dish gets the perfect texture.
• Shaved Brussels Sprout Salad – This is the perfect no-cook option for lunches or potlucks! It’s quick, hearty, and full of great flavors and textures.

Brussels Sprouts FAQ

Yield: 4 servings

Balsamic Glazed Brussels Sprouts

Print

These Balsamic Glazed Brussels Sprouts are perfectly tender and covered in a light, low-carb sauce. It's the perfect 15-minute healthy side dish!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 lb brussels sprouts, halved
• 3 tbsp avocado oil
• 3 tbsp balsamic vinegar
• 1 tsp monk ruit sweetener
• ¼ tsp salt
• ¼ tsp black pepper 
• ¼ cup shaved parmesan cheese

Instructions

1. Heat the oil in a large skillet over medium heat. Add the Brussels sprouts flat side down in a single layer, and cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes. 
2. In a small bowl, whisk together the balsamic vinegar and monk fruit, then pour it into the pan with the Brussels sprouts. Cook for 1-2 minutes, then sprinkle with salt, pepper, and parmesan cheese. Serve!

Notes

• These are slightly sweet with lots of flavor from the balsamic vinegar and parmesan cheese! 
• You can sub in regular sugar instead of the monk fruit sweetener. 
• If you use a smaller pan, you may have to do the brussels sprouts in batches. They need to be browned in 1 layer, otherwise they won’t cook evenly. 
• Brussels sprouts tend to lose their leaves as they cook. That’s totally normal, but don’t overcook them or they’ll turn to mush and lose their shape! 
• Store leftovers in the fridge for up to 3 days. 

Nutrition Information:

Yield:

4

Serving Size:

About 1 cup
Amount Per Serving: Calories: 172Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 285mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

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