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Keto Pumpkin Mousse with Coconut Cream
Creamy and delicious no one will know it is low carb!
Prep:
10mins
Dietary Preference(s):
Keto, Low Carb
Ingredients
- 2 8oz packages cream cheese, room temperature
- 1 15oz 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 (we used Let’s Do... Organic)
How to Make It
In a blender, food processor or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
In a separate bowl whip up creamed coconut (about 2 mins) and add some stevia to taste.
Place mousse into individual ramekins and top with creamed coconut.
Keep chilled until served.
