Pumpkin Mousse (Keto, Low-Carb, Gluten-Free)

Pumpkin Mousse

Easy pumpkin based mousse that only has 2.5 net carbs. A quick make-ahead dessert for busy nights or a use for extra canned pumpkin. Sweetened with stevia powder and drizzled with melted chocolate and coconut oil.

Makes 8 servings (about 1/2 cup each).

3/4 of a can of pumpkin
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 1/2 scoop (240mg) stevia powder
1 cup heavy whipping cream

1 tbsp. Lily's Dark Chocolate Chips
1/2 tbsp. coconut oil

  1. Mix together pumpkin, vanilla, cinnamon, nutmeg, cloves and stevia.
  2. In separate bowl, whip heavy cream until it reaches stiff peaks.
  3. Fold whipping cream into pumpkin mixture until well blended. 
  4. Fill 8 serving dishes with mousse and refrigerate for at least 2 hours or stick in freezer for 30 minutes. 
  5. When ready to serve, heat chocolate and coconut oil in microwave at 30 second intervals until melted.
  6. Drizzle chocolate mixture over mousse and serve.


Popular Posts