– 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.
Whisk on medium speed for 2 minutes, then increase on high speed and whisk for 2-3 more minutes.
Mix Pumpkin and Cheese
In another bowl, whisk on high speed the cream cheese, pumpkin puree, sugar-free crystal sweetener, and pumpkin spices.
Combine with a Beater
It shouldn't take more than 2 minutes to get a thick consistent cream with an electric beater.
Fold Pumpkin into Cream
Gently fold half of the pumpkin puree mixture into the whipped heavy cream and combine to incorporate.
Add Rest of Pumpkin
Add the rest of the pumpkin puree mixture and keep stirring to incorporate and create a consistent mousse.
Cover the bowl with a plate or a silicone lid, refrigerate the mousse into the bowl for at least 4 hours or overnight.
Prepare Candied Pecans
Chop the Pecan Nuts into smaller chunks with a butcher's knife on a chopping board.
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.
Pour over Pecans
Pour the candying syrup over the chopped pecans and stir to evenly cover all the nuts.
Roast Pecan Nuts
Bake the candied pecan nuts for 10-15 minutes at 320°F (160°C) or until fragrant and roasted.
Serve Pumpkin Mousse
Serve the Keto Pumpkin Mousse in a glass jar, alternate layers of mousse and candied pecans.
NET CARBS FAT PROTEIN
Serving: 1 Jar Makes: 10 Servings
Prep: 20 Minutes Cook: 0 Minutes