Low-Carb Pumpkin Spice Whipped Cream Mousse
A light and fluffy mousse infused with the warm flavors of pumpkin spice, perfect for satisfying your sweet tooth without the guilt. This keto-friendly dessert is a heavenly blend of creamy texture and autumnal spices, making it an ideal treat for any time of the year.
Servings 4 servings
Calories 204kcal
Equipment
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup heavy whipping cream 240ml
- ½ cup pumpkin puree 122g
- ¼ cup powdered erythritol 48g
- 1 tsp vanilla extract 5ml
- 1 tsp pumpkin pie spice 2g
- Pinch of salt
Instructions
- Begin by chilling a large mixing bowl in the freezer for about 5 minutes. This will help the heavy cream whip up faster.
- Take the bowl out of the freezer and add the heavy whipping cream. Using an electric mixer, beat the cream on high speed until soft peaks form.
- Add the powdered erythritol, vanilla extract, pumpkin pie spice, and a pinch of salt to the whipped cream. Continue to beat until everything is well incorporated and the mixture forms stiff peaks.
- Gently fold in the pumpkin puree with a spatula until the mousse is smooth and the color is uniform.
- Divide the mousse into serving dishes and refrigerate for at least an hour to set before serving.
Notes
For a dairy-free version, coconut cream can be used in place of heavy whipping cream.
The mousse can be topped with a sprinkle of cinnamon or nutmeg before serving for an extra touch of spice.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 204kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Fiber: 1g | Net Carbs: 3g