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Pumpkin Mousse Cake

A light low carb dessert with a pumpkin mousse topped on top of a chocolate cake is a great alternative to pumpkin pie.

Although I enjoy pumpkin pie, I wanted something different so my mind wandered to a pumpkin mousse.

pumpkin mousse

I normally make a pumpkin mousse with just cream and have used cream cheese too.  This can be a bit heavy, so to keep this dessert light, I used only heavy cream and pumpkin but added agar agar to keep the dessert light.

The pumpkin dessert did set in a couple of hours due to the gelatin but to be sure that it is extra set, perhaps keep it in the fridge overnight.  Or make it first thing in the morning, then it will be ready for dinner or supper.

pumpkin mousse

The flavour combination of the sweet pumpkin and the moist chocolate cake is just delicious.  It felt light when eating a slice of this pumpkin dessert.  Light enough to consider having another piece too!

pumpkin mousse

Pumpkin Mousse Cake
Servings: 8 Slices
Calories: 224 kcal
Author: Angela Coleby
Ingredients
Base
  • 1/4 cup 32g Coconut flour
  • 4 Eggs Medium size
  • 1/4 cup 22g Cocoa powder unsweetened
  • 1/2 cup 107g Erythritol or sweetener of your choice
  • 1/2 cup 113g Butter, unsalted softened
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
Mousse
  • 1 1/2 cups 367g Pumpkin puree
  • 1 cup 240g Cream heavy/whipping
  • 1 envelope Agar Agar
  • 1/2 cup 107g Erythritol or sweetener of your choice
  • 1 tablespoon Pumpkin spice
Instructions
Make the Base
  1. Preheat the oven to 180C/375F degrees.
  2. Grease and line a springform cake tin with parchment paper.
  3. Beat the butter and erythritol together.
  4. Add the eggs and mix until combined.
  5. Add the coconut flour, cocoa powder, salt and baking powder and mix well.
  6. Spoon into the springform cake tin and bake for 20-25 minutes until firm.
  7. Remove from the oven and set aside to cool.
Make the Mousse
  1. Dissolve the agar agar in about half a cup of boiling water.

  2. Whisk the cream until thick, then add the pumpkin, erythritol and spices.
  3. Whisk until combined, then add the dissolved gelatin.
  4. Stir thoroughly and then pour on top of the cake base.
  5. Place in the fridge for at least 4 hours or overnight to firm up.
Recipe Notes

Serves 8 slices Nutritional Info per slice: 224 calories, 20g Fat, 5g Protein, 8g Total Carbs, 3g Fibre, 5g Net Carbs

 

 

 

 

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