Low Carb, Pumpkin Spice Mousse
I absolutely love pumpkin spice. I admit it. I am definitely one of those people who wants pumpkin spice everything once the first leaf on the trees turns just the slightest bit of orange. Luckily, there are actually a lot of great low carb pumpkin spice recipes out there. This keto pumpkin mousse is probably my favorite right now. It is light and fluffy but still filling and delicious. There is a lot of that fantastic pumpkin spice flavor packed in this mousse!
Mousse is actually a very easy dessert to make and that is another reason why I am obsessed with this recipe. There is no baking required and the whole thing can be put together in about 5 minutes. All you need to do to make keto pumpkin spice mousse is whip the heavy cream until it forms stiff peaks. Then, in a separate bowl, beat the cream cheese and powdered erythritol together. The rest of the ingredients (like the amazing pumpkin spice) is then added to the sweetened cream cheese and mixed well. The whipped cream and pumpkin mix are folded together to make a light, airy mousse that you will go crazy for!
If you have made mousse before, your recipe may have called for gelatin to be added to the whipped cream. This helps stabilize the whipped cream which keeps the mouse fresh longer. When you skip the stabilizer and just use straight whipped cream, the mousse with deflate a little after a day or two. That is why this recipe is best when made and eaten right away.
If you want to make the low carb pumpkin spice mousse in advance, you can add some unflavored gelatin to the cream to give it a little more structure. Dissolve one tablespoon of powdered gelatin in 3 tablespoons of cold water and let sit for 5 minutes. Then, heat the gelatin in the microwave for 10 seconds to melt. Pour the warm gelatin into the whipped heavy cream and beat it into the mix. Continue with the recipe as directed. This little step will help keep the fluffy texture of the mousse for several days when stored in the fridge.
Our original recipe does skip the gelatin mainly to give the mousse a better, stronger taste. We love the powerful pumpkin flavor and adding gelatin can diminish that a little bit. However, both ways work! If you want to eat the mousse right away, skip the gelatin. If you want to make this delicious dessert ahead of time, add the gelatin and enjoy it for a few days. It is a good thing to have on hand when you have a craving for sweet, sweet pumpkin spice!
If you are a pumpkin lover like me, I highly recommend giving this delicious mousse a try. Cut the recipe in half and make a smaller batch for just you and your family or make the full batch for your next family gathering. I know this mousse would be a perfect addition to any Thanksgiving table! Enjoy.
If you loved this recipe, you should also try this keto crustless pumpkin pie from My Life Cookbook. It’s a delicious and super easy low carb dessert that, just like our pumpkin mousse, makes for a perfect Thanksgiving dessert!
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