In a large mixing bowl, whip 1 1/2 cups of the heavy cream with the erythritol and vanilla extract until it holds soft peaks. Set the whipped cream aside.
In a separate bowl, whip together the remaining 1/2 cup heavy cream, espresso, and Keto Chow until fully mixed.
Gently fold two thirds of the prepared whipped cream into the Keto Chow mixture, trying to keep as much volume as possible.
Stir the peanut butter into the mixture, allowing some visible streaks to remain in the mousse.
Portion the mousse into four small dishes and top with the remaining whipped cream, sprinkle lightly with pumpkin spice to garnish.
Chill at least 30 minutes for best flavor.
Store well wrapped in the refrigerator for up to three days.
Keyword Chef Taffiny Elrod, Pumpkin Spice Caramel
Nutrition Facts
Pumpkin Spice Keto Peanut Butter Mousse
Serving Size
7 oz. (147 g.)
Amount per Serving
Calories
482.89
% Daily Value*
Fat
47.06
g
72
%
Saturated Fat
27.99
g
175
%
Trans Fat
1.47
g
Polyunsaturated Fat
2.99
g
Monounsaturated Fat
12.83
g
Cholesterol
137.47
mg
46
%
Sodium
274.18
mg
12
%
Potassium
555.85
mg
16
%
Carbohydrates
14
g
5
%
Fiber
2.44
g
10
%
Sugar
3.98
g
4
%
Sugar Alcohol
7.5
g
Net Carbs
4.06
g
Protein
11.92
g
24
%
Vitamin A
1999.8
IU
40
%
Vitamin C
30.74
mg
37
%
Calcium
271.68
mg
27
%
Iron
0.94
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.