An indulgent, low-carb dessert that combines the antioxidants from pumpkin and cocoa with the healthy fats from coconut cream, making it a keto-friendly dessert
Ingredients
1 cup
Pumpkin purée, canned
((unsweetened)
1/2 cup
Coconut cream
(or heavy cream)
1/4 cup
Cocoa powder, unsweetened
(unsweetened)
6 packet
Monk Fruit in The Raw Natural Sweetener
(or 2 tbsp powdered; or monk fruit sweetener))
1 tsp
Vanilla extract, pure
1/2 tsp
Pumpkin pie spice
57 gm
Dark chocolate
((at least 85% cocoa), melted)
Instructions
In a large mixing bowl, whip the heavy cream (or coconut cream) until soft peaks form.
In a separate bowl, combine pumpkin puree, cocoa powder, erythritol, vanilla extract, and pumpkin pie spice. Mix until smooth.
Gently fold the whipped cream into the pumpkin mixture until fully combined.
Stir in the melted dark chocolate until the mousse has a uniform color.
Divide into serving dishes and refrigerate for at least 30 minutes before serving.
Storage: Keep in the refrigerator and consume within 2-3 days.
Benefits for the Balance & Burn Protocol:
Blood Sugar Regulation: The use of keto-friendly sweeteners like erythritol or monk fruit ensures minimal impact on blood sugar, making it ideal for stabilizing energy levels.
Healthy Fats: Coconut cream adds healthy fats, which support satiety and energy without causing insulin spikes.
Antioxidants: Pumpkin is rich in antioxidants like beta-carotene, and the cocoa powder provides additional antioxidants, which help reduce inflammation and support metabolic health.
Warnings:
Allergies: Ensure no one has a sensitivity to coconut or any of the spices.
Sweetener Sensitivity: Some people may have gastrointestinal sensitivity to erythritol, so adjust according to personal tolerance.
