Prep Time 30 minutes
Total Time 2 hours
Servings 12 servings
Calories 374 kcal
Ingredients
No Bake Crust
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
Pumpkin layer
8 ounces cream cheese softened
4 ounces pumpkin puree
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup heavy whipping cream
Pinch of salt
1 tsp pumpkin liquid stevia
Chocolate Layer
1/2 cup unsweetened cocoa powder
4 ounces cream cheese softened
1.5 cups heavy whipping cream
1 tsp chocolate liquid stevia
Instructions
Place all the crust ingredients into a food processor and process until well combined. Spread evenly into a 9-inch springform pan.
In a stand mixer, add the pumpkin layer ingredients, except the heavy cream. Blend on high until well combined. Pour in the heavy cream. Continue blending on high until thickened, about 5 minutes. Taste and adjust sweetener as needed. Spread the pumpkin layer over the crust.
Rinse the mixing bowl and place the chocolate layer ingredients into the bowl, except the heavy cream. Blend on high until well combined. Pour in the heavy cream. Continue blending for 5 minutes, until mixture is thickened. Taste and adjust sweetener as needed. Spread chocolate layer over the pumpkin layer.
If desired, shave chocolate over the top. Refrigerate 2-3 hours or overnight. Keep refrigerated until ready to serve
Recipe Notes
Net Carbs: 5g
This recipe was first published in November 2016 and updated with video in November 2019.
Nutrition Facts
Sugar Free Keto Chocolate Pumpkin Mousse Cake
Amount Per Serving (1 slice)
Calories 374
Calories from Fat 324
% Daily Value*
Fat 36g
55%
Saturated Fat 22g
138%
Cholesterol 41mg
14%
Sodium 127mg
6%
Potassium 116mg
3%
Carbohydrates 9g
3%
Fiber 4g
17%
Sugar 2g
2%
Protein 3g
6%
Vitamin A 1970IU
39%
Vitamin C 1mg
1%
Calcium 39mg
4%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.