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Keto Pumpkin-Spice Mousse Tart with Chocolate-Almond Crust

Move over pumpkin pie, this lush yet light dessert has a cookie-like chocolatey crust and fragrant autumnal aromas. The pumpkin filling can also be served on its own, spooned into small bowls or stemmed glasses for a more elegant presentation. Note: this recipe calls for a tart crust, so either prepare the recipe below, Keto Chocolate-Almond Tart Crust recipe beforehand, or use another keto-friendly pie shell.
Serves 12 Serving: 1 Slice - Including Crust

Ingredients List

FOR THE TART

FOR THE CHOCOLATE-ALMOND TART CRUST

Instructions

FOR THE TART

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and 1/4 cup of the powdered sweetener. Beat on low speed for 2 minutes. Add the pumpkin puree, pumpkin pie spice, and 1 teaspoon of the vanilla. Beat on low speed until incorporated, scraping down the sides of the bowl once or twice, about 1 minute. With the mixer on low, slowly add 1/2 cup of the heavy cream. Beat just until incorporated and fluffy, about 2 minutes. Do not overbeat. Spoon the pumpkin mousse into the prepared tart crust, smooth it out evenly with a spatula, and chill for 1 hour.
  • In the bowl of a clean stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup of heavy cream, 2 tablespoons of powdered sweetener, and 1/2 teaspoon vanilla until soft peaks form; do not overbeat. Spoon the whipped cream over the chilled pumpkin mousse in decorative dollops. Finish with a sprinkle of pumpkin spice. Chill for at least 1 hour. Serve.

FOR THE CHOCOLATE-ALMOND TART CRUST

  • Preheat oven to 375°F (190°C). In the bowl of a food processor fitted with the steel blade, place the almonds, coconut flour, sweetener, cocoa powder, and salt. Pulse until the almonds are medium-fine, like coarse cornmeal, and there are still visible bits of the almonds. Add the butter and pulse until the mixture starts to clump, 6 to 8 pulses. Sprinkle 1 tablespoon of cold water over the mixture and pulse a few more times until it mixes together.
  • Remove the dough to a 9-inch tart pan with a removable bottom. Press the crust evenly outward working it up the sides. The crust should be about 1/4 inch thick. You can use a flat-bottomed metal dry measuring cup to help even the crust out and get it evenly into the corners.
  • Place the tart pan on a rimmed baking sheet and bake in the oven on the middle rack until dry and set, 18 to 20 minutes. Set aside to cool.

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Credits

RecipeEric Lundy

PhotographyErin Ng

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