Keto Pumpkin Mousse
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*Served at Makeover Event Oct. 2022*
Advanced Plan Approved
How to make Pumpkin Pie Spice (this makes 2 tsp, you need 1T total):
1 tsp Cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ginger
adapted from Sweetshoney.com
Ingredients
Instructions
Chill your whipping bowl & wisk attachment in the freezer for 15min before you begin whipping!
Bring the bowl & tool out of the freezer. Add your heavy cream into the cold bowl.
Whisk on medium for 2 minutes, then increase on high speed and whisk for 2-3 more min. It's ready when a firm peak forms. Set aside in fridge.
In another bowl, whisk on high speed the cream cheese, pumpkin puree, sweetener, vanilla extract and pumpkin spice. Takes about 2min!
Gently fold half of the pumpkin puree into the whipped heavy cream and combine! Add the rest of the pumpkin puree, mix to incorporate into the rest of the mousse.
Cover the bowl with a plate or silicone lidm refrigerate the mousse into the bowl for at least 4 hours or overnight.
Serve in a glass jar, alternating layers of mousse, pecans & white chocolate!! YUM!
