34 minutes ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Low carb pumpkin mousse
This keto pumpkin mousse is light, creamy, and packed with cozy fall flavors. Pumpkin purée, cream cheese, warming pumpkin spice, and vanilla are folded together with whipped cream for an easy sugar-free, low carb dessert that takes just 10 minutes to prepare. Perfect for fall entertaining or a sugar-free Thanksgiving dessert.
USMetric
servingservings
Ingredients
Pumpkin mousse
- 8 oz. (1 cup) 230 g (240 ml) cream cheese softened
- ½ cup (2¼ oz.) 120 ml (65 g) powdered erythritol or erythritol
- ½ cup 120 ml pumpkin puree
- 2 tsp 2 tsp pumpkin pie spice
- 1 tsp 1 tsp vanilla extract
- 1 pinch 1 pinch salt
- 1¼ cups 300 ml cold heavy whipping cream
Serving
- ¼ cup 60 ml whipped heavy whipping cream
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Beat the cream cheese and powdered erythritol until smooth and fluffy. Add the pumpkin purée, pumpkin pie spice, vanilla extract, and salt and beat until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Set aside the amount listed under “For serving” for topping.
- Gently fold some of the remaining whipped cream into the pumpkin mixture to lighten it, then fold in the rest until just combined and no streaks remain.
- Divide the mousse between serving glasses or bowls. Refrigerate for at least 1 hour, or until chilled and set.
- Top with the reserved whipped cream and a sprinkle of pumpkin pie spice, if desired.
Use pure pumpkin purée
Choose unsweetened pure pumpkin purée, not pumpkin pie filling, which typically contains added sugar and spices.
Can I use mascarpone?
Yes. Replace the cream cheese with mascarpone for a milder flavor and an extra-rich, creamy texture.
Adjust the sweetness
Sweeteners vary in sweetness, so taste the pumpkin mixture before folding in the whipped cream and adjust the amount to your preference.
No pumpkin pie spice?
Make your own using cinnamon, ginger, nutmeg, and a small pinch of ground cloves or allspice.
Make ahead
The mousse can be prepared in advance and stored covered in the refrigerator until ready to serve. Add the whipped cream just before serving.
