Aunt Rocky’s Pumpkin Mousse (Low Carb, Sugar-free)

Soften cream cheese and mascarpone in a glass mixing bowl in the microwave, about 20 seconds, maybe a little more. It doesn’t matter if it melts a little, it will set back up.

Using an electric mixer, beat cream cheese and mascarpone together until well-blended with no lumps. Add remaining ingredients and mix slowly until everything is incorporated. Turn mixer to high and keep beating until entire mixture becomes light and fluffy, about 2 minutes.

Spoon into serving containers and chill at least 2 hours before serving. Servings are approximately 1/2 cup each. (I use 1/2 cup jars with lids.)

Store in refrigerator or freezer. Pull out frozen portions about 1 hour ahead of serving and leave on counter to defrost.

Notes:
• Use all cream cheese if you don’t have mascarpone. Add 1/2 carb more per serving.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used.
• Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 170, Total Fat 16 g, Saturated Fat 10 g, Sodium 65 mg, Potassium 16 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 2 g, Protein 2 g. Macros: 90% fat, 5% protein, 5% carbs.

© October 13, 2017 Roxana Lopez for Aunt Rocky’s