Pumpkin Mousse (Keto, Low-Carb, Gluten-Free)
Pumpkin Mousse
Makes 8 servings (about 1/2 cup each).
Ingredients:
Mousse
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
Drizzle
1 tbsp. Lily's Dark Chocolate Chips
1/2 tbsp. coconut oil
Directions:
- Mix together pumpkin, vanilla, cinnamon, nutmeg, cloves and stevia.
- In separate bowl, whip heavy cream until it reaches stiff peaks.
- Fold whipping cream into pumpkin mixture until well blended.
- Fill 8 serving dishes with mousse and refrigerate for at least 2 hours or stick in freezer for 30 minutes.
- When ready to serve, heat chocolate and coconut oil in microwave at 30 second intervals until melted.
- Drizzle chocolate mixture over mousse and serve.

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