KETO PUMPKIN MOUSSE

EASY

INGREDIENTS

– 2 cups Almond Flour – 1 tbsp Flaxseed Meal – ⅓ cup Erythritol – 1 tsp Ground Cinnamon – ¼ tsp Baking Soda – 1 large Egg  – 3 tbsp Butter – 1 tsp Vanilla Extract

Pour Heavy Cream

Measure and pour the heavy cream into a bowl kept in the freezer for 15 minutes to make it cold.

1

Whisk Cream

Whisk on medium speed for 2 minutes, then increase on high speed and whisk for 2-3 more minutes.

2

Mix Pumpkin and Cheese 

In another bowl, whisk on high speed the cream cheese, pumpkin puree, sugar-free crystal sweetener, and pumpkin spices.

3

Combine with a Beater

It shouldn't take more than 2 minutes to get a thick consistent cream with an electric beater.

4

Fold Pumpkin into Cream

Gently fold half of the pumpkin puree mixture into the whipped heavy cream and combine to incorporate.

5

Add Rest of Pumpkin

Add the rest of the pumpkin puree mixture and keep stirring to incorporate and create a consistent mousse.

6

Refrigerate

Cover the bowl with a plate or a silicone lid, refrigerate the mousse into the bowl for at least 4 hours or overnight.

7

Prepare Candied Pecans

Chop the Pecan Nuts into smaller chunks with a butcher's knife on a chopping board.

8

Prepare Candy

Melt the coconut oil combined with the sugar-free sweetener and spices in a bowl. This will be used as a syrup to cover the pecans.

9

Pour over Pecans

Pour the candying syrup over the chopped pecans and stir to evenly cover all the nuts.

10

Roast Pecan Nuts

Bake the candied pecan nuts for 10-15 minutes at 320°F (160°C) or until fragrant and roasted.

11

Serve Pumpkin Mousse

Serve the Keto Pumpkin Mousse in a glass jar, alternate layers of mousse and candied pecans.

11

NET CARBS FAT PROTEIN

3.8 grams

25.1 grams

3 grams

SERVINGS

TIME

Serving: 1 Jar Makes: 10 Servings

Prep: 20 Minutes Cook: 0 Minutes

KETO PUMPKIN MOUSSE

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SIMILAR RECIPES

ALMOND FLOUR CRACKERS

FLAXSEED CRACKERS

CHEESE CRACKERS