PUMPKIN

MOUSSE

LOW CARB RECIPE

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

– Fast. This recipe comes together in less than 30 minutes, though it is better if you allow it to chill before eating it. – Easy. Just whip a few ingredients together with a handheld mixer (or a whisk) for a simple no cook recipe. – Low Carb. The pumpkin in this recipe makes the net carbs a little higher than some of my other keto-friendly treats, but this one is still under 10 net carbs per serving. – Tasty. All of your favorite fall pumpkin flavors in one perfectly sweet little dish.

TWOSLEEVERS.COM

INGREDIENTS

Sugar-Free Cheesecake Instant Pudding- Whole Milk- as tempting as it may be to use almond milk or another substitute, don't. It will not be set up as well as whole milk. Pumpkin Puree- Do not use a pumpkin pie mix. This is preseasoned and contains sugars that will make it less than low carb. Pumpkin Pie Spice- This adds the perfect amount of pumpkin spice flavor to the mousse. Heavy Whipping Cream- this will create additional thickness to the mousse after it is whipped. Vanilla Bean Protein Powder- this is completely optional. If you're using this as a meal replacement or a way to increase your protein intake, don't skip it.

TWOSLEEVERS.COM

Make the pudding

Mix together the ingredients to make the cheesecake pudding.

TWOSLEEVERS.COM

Whip the heavy cream

I like to use a handheld mixer, but you can also use a stand mixer or even a whisk and a little elbow grease. Whip it until it forms stiff peaks.

TWOSLEEVERS.COM

Combine the two sets of ingredients

Fold the cheesecake pudding into the whipped heavy cream until they are completely incorporated.

TWOSLEEVERS.COM

Let it chill

Pop your covered mixing bowl or storage container full of pumpkin mousse into the refrigerator for a couple of hours and enjoy!

TWOSLEEVERS.COM