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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.
Servings: 12 One Serving: 1 slice - including crust
Ingredients
FOR THE TART
- 8 oz cream cheese, softened to room temperature
- 1/4 cup plus 2 Tbsp Lakanto sugar-free powdered monkfruit sweetener or other sugar-free powdered sugar substitute, sifted, divided
- 1/2 cup pumpkin puree
- 1½ tsp pumpkin pie spice, plus more for sprinkling
- 1½ tsp vanilla extract, divided
- 1 cup heavy cream, divided
- 1 recipe Keto Chocolate-Almond Tart Crust (see below) or other 9-inch keto tart or pie crust
FOR THE CHOCOLATE-ALMOND TART CRUST
- 3/4 cup raw almonds
- 1/4 cup coconut flour
- 1/4 cup Swerve granulated sugar free sweetener or other granulated keto sweetener
- 1/4 cup cocoa powder
- 1/8 tsp salt
- 2 Tbsp butter, softened
- 1 Tbsp cold water
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
Nutritional Information - Macros
- 213 Calories
- 19 g Fat
- 3 g Protein
- 7 g Total Carbs
- 4 g Fiber
- 3 g Net Carbs
Tips
You can make your own pumpkin spice mix: Combine 1/2 teaspoon of ground cinnamon with 1/4 teaspoon each of ground ginger, ground nutmeg, and ground allspice and 1/8 teaspoon ground cloves.