Keto Pumpkin Cheesecake Mousse
This keto pumpkin cheesecake mousse is a filling, indulgent protein treat to satisfy your pumpkin cravings. And there's no baking required.
Servings: 10 servings
Calories: 84kcal
Equipment
- 1 piping bag or
Ingredients
- Best if ingredients are at room temperature.
Pumpkin Mousse:
- 1 package Neufchâtel cheese 8oz or 224g
- 4 oz fat-free Greek yogurt ½ cup or 114g
- ½ cup pumpkin puree (canned) 123g
- ½ teaspoon alcohol-free vanilla extract
- ¼ cup creamy vanilla whey protein 24g
- 4 packets stevia
- 1 teaspoon pumpkin pie spice
Crumbled crust and garnish:
- 1 bag (1 oz) cinnamon protein chips 28g
Instructions
- Mix Neufchâtel cheese and Greek yogurt until smooth.
- Add remaining mousse ingredients, and mix until smooth. Set aside.
- Remove 10 whole chips from the Ips bag, and crush the rest.
- Spoon crushed chips into the bottom of 10 2oz cups.
- Pipe or spoon mousse into cups.
- Top each with a chip for garnish, and enjoy!
Notes
Whey/casein blends should work well (like Quest protein powder or PEScience Select) also.
I wouldn't suggest plant-based protein in this recipe, as the plant flavor would likely come through (and be unpleasant in a cheesecake recipe).
Sweet potato would make a great sub for the pumpkin!
Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Sugar: 2g | Net Carbohydrates: 2g