Low carb keto cottage cheese pumpkin mousse

If you’re a pumpkin lover, this low-carb keto high protein cottage cheese pumpkin mousse is a creamy, delicious mousse with 15 grams of protein and 5 grams of net carbs!

Low carb pumpkin mousse

If you’re hooked on cozy flavors but want to keep things light and guilty, this low-carb, high-protein pumpkin cuckage cheese mousse may become your new favorite.

Imagine this: creamy pumpkin mixed with cottage cheese, whipped in a fluffy, luscious mousse, satisfying and whipped very easily. It was like dessert, and there was a baby on the protein boost. Honestly, it’s a win-win in my book.

Whether you follow the keto diet, low carb diet or want to reduce your sugar intake, this recipe fits in a macro for the fall season.

Make this recipe great

This recipe nails the balance of low carbohydrates while packing solid protein punches thanks to cottage cheese. You can enjoy delicious pumpkin desserts without worrying about ruining your macro.

MMM™ Approval – If you’re as middle-aged as me, my middle-aged macro method is a medium-fat approach with a focus on high protein and still low-carbs. This recipe is perfect for weight loss, whether it’s a deficit day or maintenance.

Super simple ingredients. This mousse will soon come together as you probably already have some things in the fridge or pantry. No complicated steps or strange equipment is required. Just mix, blend, and lil. Perfect for busy days when you want something delicious without making a fuss in the kitchen.

Creamy and fluffy texture. The cottage cheese adds a smooth creaminess. Whipping the mixture creates this airy mousse that is light and satisfying. It’s like enjoying the pumpkin pie filling up during this time of year, but it doesn’t have any weight or crust.

Simple ingredients and alternatives

Cottage cheese is a major ingredient in both protein and creaminess. If you’re not a fan of the card, you can trade it for smooth ricotta or Greek yogurt.

Pumpkin puree – contains only pure pumpkins, and no other additions are best suited for its rich, natural pumpkin flavor.

It often adds sugar and spices, so make sure it’s 100% pumpkin, not pie stuffing. Fresh roasted pumpkins may work the same way, but you may need to mash a little more.

I like to use low-carb sweeteners like pumpkin liquid stevia, but monk fruit is also good. If you don’t have sugar, small maple syrup or honey can be a natural touch, but add some carbs.

Vanilla extract helps bring out the overall dessert atmosphere. Pure vanilla is best, but imitation vanilla extract works in a pinch.

Spices Classic Pumpkin Pie Spice (pinch of cinnamon, nutmeg and cloves) rounds out the flavor well. If you don’t have them all, just cinnamon is completely ok and still tasty.

Brenda’s Professional Chef Tips

#1 Use full fat cottage cheese for creaminess.

Choose full-fat cottage cheese and get its rich texture and better mouthfeel. The low-fat version tends to be coarse and dry, but this is not what you want with mousse.

#2 For best results, blend it all up to ultra smooth, blend cottage cheese and pumpkin really well, and remove any chunks.

A fast blender or food processor does the trick, but whipping and patience also works well. Continue for a few minutes.

#3 Chill mousse for the best texture.

Once mixed, chill the mousse in the fridge for at least an hour. This helps the flavors blend together and gives you rather than letting such a nice, firm mousse texture flow.

#4 Gradually adjust the sweetness

Start with fewer sweeteners than you think you need and taste as you go. Everyone’s sweet teeth are different and it’s easier to add something rather than fixing something too sweet.

#5 Experiment with toppings

Try toast nuts, or roasted pumpkin seeds, sprinkles of cinnamon, or a sugar-free caramel drizzle on top. Add a little crunch or extra flavor punch without complicating the recipe.

Best store-bought brands

Cottage Cheese: Green Valley Lactose-Free Cottage Cheese is the one I normally use or a lactide brand. The excellent culture and daisy are also a great classic choice for high quality, creamy cottage cheese, with just the right texture to blend smoothly into this mousse-like dessert.

Pumpkin Puree: Libby’s 100% Pure Pumpkin
Libby’s is widely loved for its consistent flavor and smooth texture, making it perfect for pumpkin recipes that include this mousse.

Vanilla extract: Nielsen Massy Madagascar Bourbon Pure Vanilla extract
This vanilla extract is a bit expensive, but it’s rich and authentic flavor that adds a nice depth to your dessert is worth it.

Flavor booster

Add a few whipped cream
Throw a slightly heavy whipped cream into the whipped cream dispenser and add a drop on top to turn this mousse into an even richer treat.

Mix in the espresso powder
Mix into a pinch of espresso powder for a subtle mocha twist. It adds a bit of complexity and pairs surprisingly well with pumpkins.

Stir in the chopped toasted pecans
Throwing some toasted pecans gives you a crisp texture that contrasts well with the smooth mousse and adds nutty notes.

Mist with sugar-free caramel
The sugar-free caramel drizzle adds to the sweetness, making this feel like a flashy dessert without any guilt.

Sprinkle with cinnamon or pumpkin spices
Simply add a little extra spice before serving and create a warm and cozy atmosphere for the perfect autumn atmosphere.

Troubleshooting common issues

The mousse is too chunky
Mix the cottage cheese very well. If the lump continues, the mixture can be smoothed through a fine mesh sieve.

Moose is too popular
It’s important to cool it down. Give enough time in the fridge to set it properly. If it’s still too flowing, adding a little more cottage or cream cheese will help solidify it.

The pumpkin flavor is too mild
Pumpkin pie spices add a little flavor. A dash of maple extract can also enhance that autumn atmosphere.

Too sweet or not sweet
Tasting while blending and carefully adjust the sweeteners. Remember, some sweeteners can be tasted sweet when it’s cold, so on the lesser side it’s a mistake.

Aftertaste from sweeteners
If your low-carb sweetener has an aftertaste you don’t love, try mixing it with a bit of vanilla extract or cinnamon to mask it.

Freezing and storing leftovers

frozen:
This mousse can be frozen for 1-2 months in an airtight container or individual cup. Thaw in the fridge overnight before enjoying. The texture may be a little less airy, but it may still be tasty.

storage:
Cover the remaining mousse in the fridge for up to 3 days. Stir it quickly, as some separation can occur, but it’s still tasty.

Lower Carbohydrate Pumpkin Recipes

Pumpkin waffle

Pumpkin cottage cheese bread

90 Second Pumpkin English Muffin

Pumpkin cheesecake mousse

Low Carb Keto High Protein Cottage Cheese Pumpkin Mousse