Go Back Email Link

KETO PUMPKIN MOUSSE

Creamy, light, fluffy and tasty creamy mousse. Ideal dessert to serve after a heavy meal as its light on the stomach.
5 from 1 vote
Prep Time 15 mins
Total Time 6 hrs 15 mins
Course Dessert
Cuisine International
Servings 4 servings

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
Keyword pumpkin mousse