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Keto, Diabetic Friendly Dessert: Pumpkin Mousse

So yesterday came and went, and I wasn't feeling too hot. I'm here today, though! And I have an amazing recipe that will be a hit at any family get together. 

 This recipe makes A LOT of mousse, but no worries! There won't be any left over by the end of the night ;)



(Sorry for the not so pretty photo!)


Pumpkin Mousse
(Low Carb, No Sugar Added, Diabetic & Keto Friendly!)

8 oz. Neufchatel Cheese, softened
8 oz. Marscapone Cheese
1 1/2 c. canned pumpkin (NOT canned pumkin pie)
2/3 c. liquid Splenda (If you have the little squirt bottle, it's about 32 squirts!)
2 c. Heavy Whipping Cream
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/8 tsp. ground allspice
Just a dash of ground nutmeg
Just a dash of ground clove
14 - 1/2 cup serving dishes (I like the little plastic cups, or 1/2 cup mason jars!)

In a bowl use a mixer to combine neufchatel and marscapone until smooth. Beat in canned pumpkin, cinnamon, allspice, nutmeg, and clove. Set aside.

In a large bowl and using either an electric mixer or standing mixer, whip together 2 cups of heavy whipping cream, vanilla, and liquid splenda. Whip until stiff peaks form.

Fold fresh whipped cream into your pumpkin cheese mixture. Fold until incorporated. Using a mixer, continue beating for about 2 minutes.

Place 1/2 cup into each serving dish. You may have a little extra, and that's okay! That's for the chef to try ;)

Cover with plastic wrap, and chill in refrigerator for about 2 hours, but no longer than 24 hours.

If you're not worried about extra carbs or sugars, serve with a dollop of whipped cream and a pinch of cinnamon on top!


Makes 7 cups, 14 servings. 4.45 Net Carbs per serving


We served this at our family's Early Thanksgiving party, and everyone who tried it loved it! Aunts, Uncles, Grandma's were asking for the recipe! 

And best of all, only a few people knew it was diet friendly!! 

Thanks for sticking around, y'all!!!

I'll be back with more recipes and reviews down the road!


xoxo

Geek
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