Keto Pumpkin Mousse
This super simple keto pumpkin mousse is rich, creamy and utterly delicious. A low carb dessert favourite.
Servings: 4
Calories: 297kcal
Ingredients
- ⅔ cup pumpkin puree 130g
- ½ cup cream cheese 120g, cold
- ¾ cup heavy whipping cream 160g, cold
- 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
Instructions
- Place all ingredients except for the cream into a bowl and whisk with an electric mixer until smooth.
- In a separate bowl, whip the cream until nice and thick.
- Fold the whipped cream into the pumpkin mix.
- Spoon into dessert cups or scoop the mix into a piping bag and pipe.
Notes
3.6g net carbs per generous serving. Makes 4 servings.
Serving size is 100 grams. This dessert could easily be split between 6 people, making it 2.4g net carbs / 20.8g fat / 198 calories each.
Because all my ingredients came straight from the fridge, my mousse did not need cooling before piping. If yours is soft, simply cool for 30 minutes before piping.
Store in the fridge until serving. Stays fresh in the fridge for up to 5 days.
Don't over-whip the cream. Find that point just BEFORE it goes super stiff. The whipped cream should be just under the texture of stiff peaks. That way, you can fold it into the pumpkin mix easily.
I topped the mousse with crumbled keto ginger cookies.
Use 100% canned pumpkin puree without any sweeteners or make your own by roasting or steaming pumpkin.
Nutrition
Serving: 100g | Calories: 297kcal | Total Carbohydrates: 5g | Protein: 3.2g | Fat: 31.2g | Saturated Fat: 19.6g | Fiber: 1.4g | Sugar: 2.8g
