Keto Pumpkin Pie Mousse
Descendant and Delicious
My low carb, no sugar journey began 2.5 years ago, when some worrisome blood work and an uncomfortable padding of weight in my middle led to a diagnosis of insulin resistance. Now, with a 30 pound weight loss, renewed energy, and a clean bill of health, I recommend and enjoy a lifestyle that includes delicious foods with interesting substitutions for less healthy ingredients. Today’s heroines…..pumpkin puree and Greek Yogurt.
This dessert or a light breakfast if you wish, especially when paired with a Ratio Keto granola bar is one of my favorites and so easy to do. Here’s what you need to make 5 generous servings. Keto bar here.
Ingredients
½ cup heavy whipping cream
1 cup 2% Greek Yogurt ( I like Fage)
½ cup pure pumpkin puree
1/3 cup Brown Sugar Splenda ( Monk fruit Confectioners’ Sugar also works)
2 tsp pumpkin pie spice and 1 tsp cinnamon
Walnut pieces to decorate ( optional)
Directions
In a deep bowl, whip the cream, puree, sweetener, and spices until it begins to stiffen.
Fold in the yogurt and beat 2 minutes
Pour into pretty dessert dishes or ramekins and sprinkle with a bit more spice and top with chopped nuts if desired.
Option
The newly available “nut” crusts, either walnut or pecan are nice options to pour the entire mixture into and freeze for an ice creak like pie. They are made by Diamond of California and available at most grocery stores.
Dr. Linda Karges-Bone 