Low Carb Butter Pecan Mousse. If you like butter pecan ice cream you are going to love this low carb butter pecan mousse. Let’s face it, just about every can of anything available today is not the right size anymore for many traditional recipes. A can of pumpkin that used to be 16 oz. is now 15 oz. and the next thing you know they will be 14 or 14½ oz. Certainly the larger cans are even worse. Instead of doubling 15 oz. they are only…29 oz. Yikes, what the heck do you do with the leftovers after making a Crustless Cream Cheese Pumpkin Pie? Well, my answer is to make this Low Carb Butter Pecan Mousse. It has virtually no carbs and is delicious.
When I was a little girl my favorite ice cream flavor was butter pecan. I don’t really know that it was my favorite but it was what my dad ate and I wanted to be just like my dad. If the truth be known, and sometimes it is hard to tell it, when I whipped up this little dandy…I forget to throw in the spices and guess what…I didn’t even notice it until I was looking at my handwritten list. And you what else? It is absolutely delicious without them and without the spices, but with the Sugar-Free Maple Syrup it actually looks and tastes (at least to me) just like butter pecan ice cream. If you believe in divine intervention, this is one of those times. So, the spices, put ‘em in or leave ‘em out, no biggie. From the time I started this until I put into the glass containers was about 20 minutes.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- ¾ C Left-Over Pumpkin Purée
- 6 Oz Softened Cream Cheese
- ¼ C Sour Cream
- ¼ C Just Like Sugar Brown***
- ½ C Heavy Whipping Cream
- ¼ t Vanilla Extract
- 3 Drops EZSweetz***
- ¾ C Toasted Pecans
- SugarFree Maple Syrup***
- 1 t Cinnamon (Optional)
- ¼ t Ground Ginger (Optional)
- ⅛ t Ground Cloves (Optional)
- ⅛ t Mace Or Nutmeg (Optional)
- Beat cream cheese, sour cream, and Just Like Sugar Brown until smooth.
- Mix in pumpkin purée (and spices if you are using them).
- Whip heavy cream, add vanilla extract, and EZSweetz.
- Gently blending, add ½ whipped cream into pumpkin mixture until well incorporated. Add second ½ cream.
- Spoon into serving glass or bowl until ½ full, drizzle with maple syrup (if using) and top with 1 T nuts.
- Repeat until full, topping with more syrup and nuts.
- Your dessert should look like a fancy nutty parfait if you use a clear container.
- 6 Servings
- 260 Calories, 23.2g Protein, 25.5g Fat, 5.2g Carbs, 2.7g Fiber, 2.5g Net Carbs
- This is definitely Not A Holidays Only Dessert. This seriously does taste like butter pecan ice cream and uh, what's wrong with that?
- If you opt to add the spices it will taste more like a pumpkin pie mousse…but really good.
- Yes, if you decide to only make this mousse you can freeze the remaining pumpkin in an ice cube tray to make it again. It may separate upon thawing but just mix it back in.
- Tip: If by chance your pumpkin (or sour cream for that matter) is particularly loose or watery this little trick will keep you mousse holding its shape. Take 2 T of cold water and sprinkle ½ t of gelatin over it. Let sit for 5 minutes, put in microwave and pulse 1-2 times for 5 seconds until it turns clear. Beat it into your whipped cream and voilà, it will certainly hold for several days in the fridge. (Like it’s ever gonna last that long).