Description
A delightful and creamy Keto Pumpkin Pie Mousse that is perfect for a low-carb dessert.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the softened cream cheese and powdered erythritol. Use an electric mixer to beat until smooth and creamy.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Be careful not to deflate the whipped cream.
- Spoon the mousse into serving dishes and refrigerate for at least 1 hour to chill and set.
- Serve chilled, optionally topped with a sprinkle of additional pumpkin pie spice or a dollop of whipped cream.
Notes
- For added flavor, consider mixing in a tablespoon of unsweetened cocoa powder for a chocolate twist.
- If you prefer a sweeter mousse, adjust the amount of erythritol to taste, or add a few drops of liquid stevia.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg