KETO PUMPKIN MOUSSE
Creamy, light, fluffy and tasty creamy mousse. Ideal dessert to serve after a heavy meal as its light on the stomach.
Ingredients
For the Nut Base:
- ½ cup almonds
- ¼ cup walnuts
- ¼ tsp cinnamon powder
- ½ tsp stevia powder
For the mousse:
- ½ cup fresh pumpkin puree*
- ½ cup fresh whipping cream
- ½ cup softened cream cheese
- ½ tsp vanilla extract
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- ¼ cup erythritol sweetener
- 1 tsp stevia powder
Instructions
Prepare the base first:
- Add the nuts, stevia and cinnamon powder into a food processor.
- Process the nuts till its just about to become a paste. Remember you don't want a paste.
- Divide the nut powder between four bowls or small glasses.
- Press it down lightly using a spoon.
Prepare the mousse:
- In a bowl add cream cheese, vanilla extract, sweeteners, cinnamon and nutmeg powders.
- Whisk the mixture to make it smooth.
- Add pumpkin puree and mix well.
- Whip fresh cream in another bowl till it forms soft peaks.
- Add the whipped cream to the cream cheese mixture and mix gently till the fresh cream is incorporated into the cream cheese mixture.
- Spoon the mousse into the bowls or glasses.
- Let it chill in the fridge for 5-6 hours.
To Serve:
- Add chopped nuts or some blueberries or strawberries and serve.
Notes
- To prepare pumpkin puree at home, cut the pumpkin into thick slices. Remove the seeds and fibre. Brush the pumpkin with little olive oil or butter. Roast it in a preheated oven at 180ºC for 20 minutes or till done. When its a bit cool to handle, peel off the skin and mash it.
- Add about 1 tsp gelatin if you wish for a more firmer mousse.
- Add pumpkin pie spice if you wish.
- Add chopped nuts or some blueberries or strawberries and serve.
- Can replace the stevia and erythritol with brown sugar, coconut sugar.
- For a non keto pumpkin mousse, can used ginger snaps for the base.
- Per Serving: 298cals / 28g Total Fat / 7g protein / 8g Total carb / 4 g Net Carb