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Keto Pumpkin Mousse Parfaits - Creamy, Cozy, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pumpkin Mousse: 1 cup pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered erythritol or allulose (adjust to taste)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon (optional, for extra warmth)
  • Pinch of fine sea salt
  • Almond Crumble Layer (optional but recommended): 3/4 cup almond flour
  • 2 tbsp butter, melted
  • 1 1/2 tbsp granular erythritol or allulose
  • 1/2 tsp cinnamon
  • Pinch of salt
  • Topping: 1/2 cup heavy whipping cream
  • 1 tbsp powdered erythritol or allulose
  • 1/2 tsp vanilla extract
  • Ground cinnamon or shaved dark chocolate (85–90%) for garnish

Method
 

  1. Make the almond crumble: In a bowl, combine almond flour, melted butter, sweetener, cinnamon, and salt. Stir until sandy and clumpy. Toast in a dry skillet over medium heat, stirring often, for 3–5 minutes until lightly golden and fragrant. Let cool.
  2. Whip the cream for the mousse: In a cold mixing bowl, whip 1 cup heavy cream to soft peaks. Set aside.
  3. Blend the base: In another bowl, beat softened cream cheese with powdered sweetener, pumpkin puree, vanilla, pumpkin pie spice, extra cinnamon, and a pinch of salt until smooth and fluffy. No visible lumps.
  4. Fold gently: Add one-third of the whipped cream to the pumpkin mixture and fold to lighten. Fold in the rest just until combined. Don’t overmix or you’ll deflate the mousse.
  5. Make the topping: Whip the remaining 1/2 cup cream with 1 tbsp powdered sweetener and 1/2 tsp vanilla to soft peaks. Keep chilled.
  6. Assemble the parfaits: In small glasses or jars, add a spoonful of almond crumble. Layer pumpkin mousse on top. Repeat layers if your glasses are tall. Finish with a dollop of whipped cream and a sprinkle of cinnamon or a few curls of dark chocolate.
  7. Chill and serve: Refrigerate for 30–60 minutes to set. Serve cold and enjoy.