Tonight’s dessert definitely hit the spot for a fall treat! I made Low Carb Pumpkin Mousse topped with Brown sugar, Choco chips and Pecans.
The mousse itself is not super sweet, the toppings add great texture and little pops of sweetness. I hope you’ll try this and let me know how it goes for you. I got this one offline and shared the link below.
I didn’t have flavored Stevia so used plain and added the toppings.
-Lily’s Chocolate Chips
-Swerve Brown Sugar
It did make a pretty bowl. Next time I’ll cut the recipe in half
16 ounces cream cheese room temp
15 ounce canned pumpkin not pumpkin pie filling
2 cups heavy cream
1/4 tsp salt
2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
1-2 teaspoons liquid Vanilla Stevia
1 teaspoon pure vanilla extract
Swerve Brown Sugar
In a KitchenAid 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.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
Keep refrigerated until ready to serve.
Recipe Notes Net Carbs: 4g
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