Keto Pecan Pie Mousse

 

We’ve all had Pecan Pie – that sticky-sweet stuff that often graces the Thanksgiving table – but this Pecan Pie mousse is a different thing entirely. It still has that wonderful nutty pecan flavor but it’s all folded into a fluffy sweet and creamy filling so it’s a completely different Pecan Pie experience – one with a cool and creamy bite. Oh, and excellent news-you won’t need your oven at all! Yay for summer desserts.

 

 

 

Are you a fan of traditional pecan pie? I have never loved classic pecan pie. It’s overly sweet, gooey, and just not my favorite. Which is why when I found this pecan pie mousse I was so obsessed.

 

It tastes like pecan pie but with a creamy, thick, light & fluffy texture. The only thing you don’t have is the pie crust! So it’s no-bake and completely irresistible.

 

I love how the nuttiness is backed by both maple flavors and brown sugar, but especially how it’s all wrapped in a fluffy, creamy bite. It reminds me a bit of butter pecan ice cream. But airier.

 

 

Ingredients:

 

Heavy Whipping Cream – This recipe calls for just a small amount.

 

Mascarpone cheese– For best taste and texture use full-fat, real cream mascarpone. Cream cheese can be substituted. I prefer the mascarpone because it’s smoother and less tangy.

 

Brown Sugar alternative– I always keep brown sugar alternative on hand so I use that. If you’re wanting the richest, deepest flavor then brown sugar alternative!

 

Pure Maple Extract or butter pecan extract – Do not try and use maple pancake syrup. Just don’t! Buy pure maple or butter pecan extract and you will have plenty left. You will be surprised how often you use it! I use it all the time!

 

Chopped Pecans – Chop them as small or leave them in larger chunks. Whichever you prefer. I used my butter roasted pecans for salty/sweet kick. Just heavenly.

 

 

A bit about mascarpone cheese:

 

Outside Italy, Mascarpone is sometimes mispronounced “marscapone”, even by food professionals…..myself included. Lol.

 

 

 

Mascarpone is a soft Italian acid-set cream cheese.

 

Mascarpone originated in the Italian region of Lombardy, the area between Lodi and Abbiategrasso south of Milan in the late 16th or early 17th century.

 

Popularly, the name is held to derive from mascarpa, an unrelated milk product made from the whey of stracchino, young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta. Unlike ricotta, which is made from milk, mascarpone is made from cream.

 

I had no trouble finding mine locally in the deli department, and it is similar in cost to cream cheese. One container will last you for several uses.

 

CJ’S FOLLOW-UP TASTE TEST:

If you ever ready our blog or watch our YouTube videos, you’ll know that Sarah and I both love watching the Food Network, we mainly watch Chopped, Beat Bobby Flay and some of the other seasonal shows like Halloween Wars.  But we actually learn a lot about ingredients and foods as we watch.  Mascarpone Cheese is one of those ingredients that lots of chefs use and until this recipe I’d never had it.  It’s a great, canvas for flavors and I love that it’s already smooth and soft.  It’s not as sharp as cream cheese and it worked well in this dessert.  This is another one of those recipes that too me get better as it sits and the flavors incorporate.  Sarah has made several batches of this and it truly is quick and easy, if you enjoy Pecan Pie then you’ll love this…same flavors but without all of the work.  This is a very nice Keto/Low carb dessert.  Enjoy!

 

CJSKETOKITCHEN RECIPE SPOTLIGHT

 

 

Keto Low Carb Pecan Pie Mug Cake

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