recipes

Keto Pumpkin Mousse with Coconut Cream

Creamy and delicious no one will know it is low carb!

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Ingredients

  • 28 oz packages cream cheese, room temperature
  • 115 oz can pumpkin puree
  • 1.5 Cups heavy cream
  • 1 Pinch Salt
  • 2 Teaspoon pumpkin pie spice
  • 1 Tablespoon liquid stevia, to taste (more for creamed coconut)
  • 1 Teaspoon vanilla extract Creamed Coconut
Servings Varies
Prep Time 10 min
How To Make It
  1. In a blender, food processor or stand mixer blend cream cheese and pumpkin until smooth.
  2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
  3. Taste and adjust sweetener to your liking if needed.
  4. In a separate bowl whip up creamed coconut (about 2 mins) and add some stevia to taste.
  5. Place mousse into individual ramekins and top with creamed coconut.
  6. Keep chilled until served.

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