Make sure you store your whipping bowl and whisk attachment in the freezer for 15 minutes before you start whipping the heavy cream.
Bring the bowl and tools out of the freezer. Measure and pour the heavy cream into the cold bowl.
Whisk on medium speed for 2 minutes then increase on high speed and whisk for 2-3 more minutes. It's ready when a firm stiff peak form. If you like your mousse softer/lighter you can stop when the cream form a soft stiff peak otherwise beat longer until firm. Set aside in the fridge.
In another bowl, whisk on high speed the cream cheese, pumpkin puree, sugar-free crystal sweetener and pumpkin spices. It shouldn't take more than 2 minutes to get a thick consistent cream.
Gently fold half of the pumpkin puree mixture into the whipped heavy cream and combine gently to incorporate. Add the rest of the pumpkin puree mixture and keep stirring to incorporate and create a consistent mousse. See video for tips.
Cover the bowl with a plate or a silicone lid, refrigerate the mousse into the bowl for at least 4 hours or overnight.
Melt the combine coconut oil along with the sugar free sweetener and spices in a bowl. You can microwave everything for 30 seconds or melt in a saucepan under medium heat.
Pour the liquid over the chopped pecan and stir to evenly cover the nuts.
Bake for 10-15 minutes at 160C or until fragrant and roasted.
Cool down the candied pecan on a cold surface (plate) for 30 minutes until crispy.
How to serve keto pumpkin mousse ?
Serve in glass jar, alternate layers of mousse and pecan crumble or simply add a drizzle of melted sugar free chocolate on top of the mousse and the sugar free candied pecan nuts. Use a piping bag to easily swirl the mousse into jars.
Net carb per serve (mousse only, serve 10, 1/2 cup per serve): 3.8 gHow to make 2 teaspoon of homemade pumpkin spices mix ?Combine 1 teaspoon cinnamon + 1/4 teaspoon ground cloves + 1/4 teaspoon ground nutmeg, + 1/4 teaspoon ginger