Sugar Free Keto Chocolate Pumpkin Mousse Cake
A decadent three-layer keto dessert featuring a crunchy coconut-sunflower seed crust topped with creamy pumpkin spice and rich chocolate mousse layers. Sweetened with liquid stevia instead of sugar, this indulgent cake delivers all the autumn flavors without the carbs. Perfect for holiday gatherings or special occasions when you want to impress guests while staying on track with low-carb goals. The contrast between the nutty base and silky mousses creates an elegant dessert that rivals any traditional version.
Ingredients
- ½ cup unsweetened shredded coconut
- ⅓ cup unsweetened cocoa powder
- ½ cup sunflower seeds, unsalted, rawchopped pecans1:1ketonut-freeFull guide →
- ¼ cup salted butter
- 1 tsp chocolate liquid steviapowdered erythritol1 tsp liquid = 2-3 tbsp powderketo
adjust to taste
- 8 ounces cream cheese, softened
- 4 ounces pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- salt
- 1 tsp pumpkin liquid steviapowdered erythritol1 tsp liquid = 2-3 tbsp powderketo
adjust to taste
- ½ cup unsweetened cocoa powder
- 4 ounces cream cheese, softened
- 1 ½ cups heavy whipping cream
Instructions
- 1
Process all crust ingredients in food processor until well combined
- 2
Spread crust mixture evenly into springform pan
- 3
Blend pumpkin layer ingredients except cream in stand mixer on high until combined
- 4
Pour in heavy cream and continue blending on high until thickened
- 5
Taste and adjust sweetener as needed
- 6
Spread pumpkin layer over crust
- 7
Rinse mixing bowl and blend chocolate layer ingredients except cream on high until combined
- 8
Pour in heavy cream and blend for 5 minutes until thickened
- 9
Taste and adjust sweetener as needed
- 10
Spread chocolate layer over pumpkin layer
- 11
Shave chocolate over top if desired
- 12
Refrigerate until ready to serve
Tips
Make sure cream cheese is fully softened before mixing to avoid lumps in the mousse layers
Adjust liquid stevia gradually as sweetness can vary between brands and personal preference
For cleanest slices, dip knife in warm water and wipe clean between cuts
Good to Know
Refrigerate covered for up to 5 days
Can be made 1-2 days ahead, flavors improve with time
Serve chilled, let sit 5 minutes before slicing for easier cutting
Common Mistakes
Use room temperature cream cheese to avoid lumpy texture
Don't overwhip cream layers to prevent breaking
Taste sweetness at each layer as stevia brands vary in intensity
Substitutions
Nut-Free Alternatives
General Alternatives
adjust to taste
FAQ
Can I freeze this cake?
Yes, wrap tightly and freeze up to 1 month. Thaw overnight in refrigerator before serving. Texture may be slightly softer.
What if I don't have liquid stevia?
Substitute with powdered erythritol using 2-3 tablespoons per teaspoon of liquid stevia, adjusting to taste preference.
How long does this keep refrigerated?
Properly covered, the cake stays fresh for up to 5 days in the refrigerator. Best consumed within 3 days for optimal texture.