It’s September, and the leaves on the trees are turning yellow, and I now need to wear a jacket in the evenings and mornings. Since I live in Saskatchewan, Canada, our year goes something like this:
No but seriously, we had frost in May (so planting a garden can be a risky business in the spring), and so our summer has consisted of June, July, and the first half of August (with a significant decline in temperatures after August 10th). But, I’m not sad! My favourite time of year is fall. I love having the windows to the house open so when I wake up in the morning I feel warm and cozy in my bed but can still see my breath. I’m also a huge fan of scarves, mittens, toques (those are warm hats, for those of you who don’t know)….and Pumpkin everything. I love pumpkin spiced lattes, pumpkin pie, pumpkin cheesecake, pumpkin mug cakes…you get the picture. So today I thought I would share my own recipe for a #ketofriendly pumpkin cheesecake mousse. This has a very low carb count, and no sugar. Unfortunately I have not come up with a dairy-free recipe for those that are #paleo yet. The coconut oil just seems to weigh it down too much but it could be my ratios.
This recipe is very rich, and oh so comforting. I like eating mine with a dollop of whipped cream on top, with a cup of coffee.
So here we go:
You need two bowls. In the first bowl, add whipping cream (it depends on how light and fluffy or dense you want your mousse – I use 2 cups of whipping cream), 1 teaspoon of vanilla extract, and 1/4 cup of stevia. Whip this with a mixer of your choice. I’ve seriously done this with a whisk and it took forever, and was an amazing bicep workout (my arms were jelly before I got to the cream cheese mixture). But, to save time and energy, I recommend using a hand mixer or stand mixer. I’m cheap so I use my hand-me-down hand mixer from my great grandmother. Once mixed, set aside.
In your other bowl, add one package of full-fat cream cheese (I prefer Philadelphia brand), 1/2 cup of butter, 1/2 cup of pumpkin puree, 1/4 cup Stevia, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger, and 1/4 allspice. Mix well.
Your final step is to scrape your 3/4 of the whipped cream into your cream cheese mixture (save the other 1/4 for your whipped topping), and mix well with your mixer. Ensure it is completely mixed and smooth, then scrape into whatever container(s) you need and place in the fridge to cool. I have these handy short, wide-mouthed jars that I scraped mine into. When you want a little dessert (or in my case a quick breakfast 🙊), pull this out of the fridge, scoop into a bowl or pretty glass, and enjoy.
Happy “Pumpkin-spiced everything” season to you!