Try Rocket Money for free: RocketMoney.com/highfalutin #RocketMoney #personalfinance Low Carb PUMPKIN MOUSSE Battle! - The Best KETO Pumpkin Spice Mousse Recipe #PumpkinMousse #KetoPumpkinMousse #LowCarbPumpkinMousse -------------- RECIPES TESTED IN THIS VIDEO Keto Low Carb Pumpkin Cheesecake Mousse Recipe by: Sugar Free Mom www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/ Keto Pumpkin Mousse by: Joy Filled Eats joyfilledeats.com/keto-pumpkin-mousse/ -------------- PRODUCTS USED IN THIS VIDEO Pumpkin Spice Stevia: amzn.to/4eJ2GM9 Powdered Allulose: amzn.to/3Bj0bBO ProTeak Cutting Board: amzn.to/3mX5P5K My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- "SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
A pumpkin mouse makes me think of Cinderella 😂. Recipes look delicious! I love recipes for the fall and winter holidays! Everyone should be able to eat treats without causing us to feel like crap from crap Tyvm.
I made this with your suggestions for change and was happy to say it turned out great! I did actually increase the pumpkin to 3/4 cups and added unflavored gelatin as well. If you use gelatin, you don't have to fold in the whipped cream, but can whip up everything together.
I absolutely cannot eat stevia in any form without getting sick. At least that's what I thought. I actually thought I was allergic. Then I bought stevia glycerite for a recipe and it was a game changer! Maria Emmerich uses it, often in combination with other sweeteners, and she assured me it was different. I was hesitant but finally bought some and she was right. It doesn't make me sick, there's NO aftertaste (none of that awful sour/bitter taste) and it works well with other sweeteners to balance the sweetness. It's even become my go to in my iced tea when I want a little sweetness! If anyone had told me I'd be able to eat stevia and actually like it, I'd have scoffed. It's still not my favorite sweetener for most things, but it definitely has its place for beverages or to supplement for a smooth sweetness. Anyway, it doesn't come in flavors, but you could add your own vanilla and try it in the mousse.
Yes, there is a liquid Allulose. I’ve tried Wholesome brand. Unfortunately it’s more expensive than granulated. I’ve wondered if you could make a simple syrup using Allulose powder to use instead of Allulose liquid. 🤔
What a blast from the past. The recipe from Sugar Free Mom was my choice for my first Christmas dessert after going keto (OMG 10 years ago now). It was great and I felt just as happy and satisfied as if I was eating the same pumpkin pie as everyone else. I few tips I found. I do beat the cream cheese and pumpkin first to soften, then add any other ingredients, then the cream at the end and beat on high. If I make sure my bowl and beaters are cold (put in freezer for about half an hour before making), I have not had any problems with it being nice and fluffy and mousse like. I can turn the bowl upside down and nothing moves. My only dislike is that its difficult to make in smaller quantities since you can't really buy smaller cans of pumpkin. I'm only one person and only need so much dessert. :) On that note, put left over of the canned pumpkin in the fridge and use a tablespoon at a time in muffin in a mug recipes. Pumpkin Spice muffin can also be a nice dessert. Maybe even add in some chopped pecans or walnuts. Both of these recipes are infinitely versatile. Don't like the sweetener, use a different one. Want more or less spice, add more or less. Not fond of pumpkin? Use cocoa powder or lemon zest and lemon juice or just the pumpkin pie spice and caramel or toffee liquid sweetener of choice. You can even mess around with the ratios of cream cheese and cream. I prefer equal quantities, but you can go heavier on the cream, or lighter. You can really make them be just about anything you like. The only thing to be careful about is how much liquid you might add other than the cream. That can make it much easier for the cream to deflate.
I bought a store brand of Pumpkin Puree, they were out of Libby's. Thinking pumpkin is pumpkin, 😂 wrong! It was vile and will never stray from Libby's again.
I've heard that Libby's uses an exclusive to them squash that isn't a pie pumpkin. That may be why other brands and pie pumpkins taste so different when compared to Libby's.
I just used a can of Great Value (Walmart) brand and I thought it was delicious. I’ve also used Aldi’s in the past with good taste, but you just never know about store brands until you try them.
I agree about stevia, and Splenda. Horrific taste. I find Sweet n Low is a good sweetener without after taste, though the liquid drops have a tad more than the pink powder. Thanks for your test videos. Have a great week.
Another lady posted she is now using Stevia Glycerite instead of just plain Stevia. Splenda and Sweet n Low are both chemically made. Our bodies were not designed to process chemicals. But that doesn't stop the science experiments in our food! I hope this helps.
Thanks Wes, I'm anxious to try this & will combine the best of the two. I don't like stevia either but I love pumpkin & want to be able to taste it. Thanks for doing the work for us! ❤️
Do you remember Jeff Smith, The Frugal Gourmet? He had a recipe for Chocolate Elephant in a cookbook because everyone did mousse. Feel free to call these pumpkin mice recipes! 😅
I really enjoyed the frugal gourmet I wish they would show reruns of that program. In one of his cook books he had a pork recipe with a cranberry glaze called. “CANDIED PIGGY” 😂😂😂
I made a version that matches your recommendations just last week. I'm with you wanting substantial pumpkin flavor along with the spice and vanilla, also using an allulose-based sweetener!
I hate Stevia and Monkfruit! They both have bitter aftertastes to me. I am just fine with straight erythritol or allulose. I also don’t mind Aspertame in the zero sodas.
I wonder if this is like the cilantro thing, where some people taste the leaf and some taste soap, but in this case, some taste sweet and some taste bitter. I use pure powdered stevia, and it has a slight licorice aftertaste, but there is nothing off-putting to me.
@@gailneal If you want a liquid sweetener but don't like stevia, try stevia glycerite from NOW Foods. It says Better Stevia on the label and, how I don't know, but it isn't like regular stevia at all!
Hi. Always enjoy your presentations. Thank you. Southern keto has a pumpkin cheesecake type dessert…. Haven’t made any yet. Looking forward to one or another 😊
So funny, i was looking up pumpkin recipes today and came across that first one you made! If i had whipping cream on hand, I'd be in the kitchen right now making it😊
I was just laying in bed and thinking "should i break/cheat?". Then this came up and i said NO stay on track and came had a proper keto dinner while watching this. I have the making for chocolate mouse!
Since you commented on the calories, perhaps give using cottage cheese a try as an alternative to the cream cheese. I make cottage cheese chocolate pudding for weekly meal prep. Of course I’m actually just low carb instead of keto, so that might not work for you. However, I do get a rather mousse like texture with it. I wish I could give you a web address but unfortunately I’ve long since forgotten the original. I think I will try doing it as it sounds yummy. Especially since I actually have a pumpkin flavor protein powder already on hand. Chocolate recipe : 1-1/2 cup cottage cheese. 1 scoop protein powder (about 32g). 1Tbsp cacao powder. & 1/4cup liquid Allulose (I use RxSugar). Mix it up in food processor. Especially yummy as a parfait with Oikos Triple Zero Strawberry or Cherry Greek yogurt.
Thanks for your honesty about stevia. I know some love it and I wish I did, but just can’t take the aftertaste. I prefer Allulose or monk fruit/erythritol blend.
Thanks so much for offering a recipe that uses liquid Stevia! Erythitol and allulose really bother my tummy. And just an FYI. I used to work for Nestlé, which makes pumpkin. They use a special Dickinson pumpkin, which is higher quality.
I usually order mine online, but have found it locally in the drug store, oddly. Here's one of the breads I use. (I listed another brand I use in the video description.) POWDERED ALLULOSE: amzn.to/4gGRRft
When you made the 1st one, Sugar Free Mom, it looks like you put 8 oz cream cheese in the mixer and the recipe calls for 16 oz. I wonder if that accounted for the taste difference.
The first recipe makes 12 servings, while the second makes 4 servings. However, the amounts of cream cheese and whipping cream are doubled in the first recipe, so, all things being equal, there would only be 8 servings which equalize the calories. I would follow the second recipe and double the pumpkin.
Hi Wes you can make Allulose syrup/liquid Allulose by just boiling water with Granulaterd allulose( not a mixture just allulose) in it except you dont wait till it thickens only just before so its an allulose simple syrup.....Jkeep it in a jar in thee fridgeulianna
I am one of those weirdos who cannot taste the bitterness of stevia. I think it depends on the brand you use. I use one that has to be refrigerated-I think it tastes really good.
Both had the same amount of cream cheese. Both had the same amount of cream. The second one had less pumpkin. But you said it had more calories. That has to be because of portion size. You said the second made four servings as compared with the first, which made six. So the portion was larger. If you divide the second into six servings (like the first) it will have fewer calories.
Once again you've shown me an interesting thing, that I didn't even know existed ❤😂 I have seen raw pumpkin in our supermarket, but not puré. Can I ask if the puré, you buy, has been boiled, baked or treated in some way, or is it just raw blended pumpkin??? And additional question, if you're not into, or avoid, sweet flavours, could melted dark chocolate fit with the taste of this mousse?
Edit: I finally got it to print after the 6th time. Looking forward to trying this recipe. Love that you do these videos. I've tried 5 times to access the first recipe, and the website crashes my computer. Anyone else having issues? I wanted to try the recipe with your suggested changes.
I dislike the taste of stevia and allulose really upsets my digestive tract terribly, so I end up using monk fruit (either liquid or powdered) for almost everything sweet that I make. Unfortunately, monk fruit (usually mixed with erythritol) gets granular when making frozen treats (ice cream etc.) so I don't know what to do about that. Anyway, I like the first recipe that was done, only I'll use liquid ( or possibly powdered) monk fruit and more spice. Thanks!
Have you tried the monkfruit/allulose blend? It's what I use. It has the added benefit of 1:1 ratio to sugar (unlike allulose alone), it caramelizes without the crystallization of erythritol, and less digestive issues (however, I have been using allulose for almost 5 years now, and my digestive tract did adjust - now cane sugar gives me the trots😅), and lastly since it's not pure monkfruit it's a bit easier on the wallet.
I have never liked stevia, but various reviews led my to NOW brand liquid and I was pleasantly surprised that I can't detect it, even in something simple like iced tea. My wife can still taste it, though, but she likes the taste, so your mileage might vary. The only problem is the lower the level in the bottle, the quicker the drops come out, so I'm looking for an 8oz bottle with an eye dropper that I can transfer it to.
Hi Wes, I thought I’d add this comment to one of your newer videos. I think was way back seven years ago when you did your first Q&A and some of your subs ask about what kids. You said as you don’t have kids, you couldn’t comment on that. Was watching a video from Alicia from kettle upgrade and at the time of her video she has a 20 month old child. She was actually showing the sacks that she gives her child and that video. Maybe this could help some of your subs. I also would like to see a puff pastry challenge. Again, Alicia from kettle upgrade Has her own business. She calls it sugar swap bakery in Buffalo New York. She is a keto baker and has made a puff pastry recipe. I was wondering if you could find someone else that you could do a challenge by making puff pastry keto, friendly. Thank you, Janice.
I have never gotten "bitterness" from Stevia before, quite odd. No one that uses it in my family or anyone I know has ever said that either. Maybe it's an American thing? Or maybe it's like parsley, where some people have the gene that makes it taste like soap.
Wish I could eat allulose without horrific diarrhea. Or erythritol without the same. Or BochaSweet (aka Xylitol) without the same. Or sucralose without it, too. It seems the longer I try to do keto, the less I'm able to tolerate keto-friendly sweeteners. I'm pretty much stuck with Stevia...for now, until that betrays me, too. 😢
A paddle attachment on low is perfectly fine for folding in already beaten cream. I wouldn’t use a whisk attachment on a higher speed, though. Or with egg whites.
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Low Carb PUMPKIN MOUSSE Battle! - The Best KETO Pumpkin Spice Mousse Recipe
#PumpkinMousse #KetoPumpkinMousse #LowCarbPumpkinMousse
--------------
RECIPES TESTED IN THIS VIDEO
Keto Low Carb Pumpkin Cheesecake Mousse Recipe
by: Sugar Free Mom
www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/
Keto Pumpkin Mousse
by: Joy Filled Eats
joyfilledeats.com/keto-pumpkin-mousse/
--------------
PRODUCTS USED IN THIS VIDEO
Pumpkin Spice Stevia: amzn.to/4eJ2GM9
Powdered Allulose: amzn.to/3Bj0bBO
ProTeak Cutting Board: amzn.to/3mX5P5K
My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
"SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
--------------
MY SOCIAL MEDIA LINKS
Website: www.highfalutinlowcarb.com
Patreon: www.patreon.com/highfalutinlowcarb
Facebook: facebook.com/highfalutinlowcarb
Twitter: twitter.com/hf_lowcarb
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Shirts & Aprons: shop.spreadshirt.com/lowcarb
Amazon Shop: www.amazon.com/shop/highfalutinlowcarb
Email Inquiries: wes (at) highfalutinlowcarb (dot) com
Music by Epidemic Sound
--------------
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Well, it MAY have gone live with a little misspelling in the title, but... got it fixed! 😅🐀
Gather we were having a mouse battle 😅
Lol. You fixed the title quick 😂
A pumpkin mouse makes me think of Cinderella 😂. Recipes look delicious! I love recipes for the fall and winter holidays! Everyone should be able to eat treats without causing us to feel like crap from crap Tyvm.
Yeah, fall is here, it's a crisp 110F here in AZ. lol
Ha! Headed there next week. It’s still toasty, for sure. But Phoenix is a whole entire separate climate, to be fair. LOL
At least the temp is dropping slightly at night 😅
And it's supposed to be over 100 for the whole coming week. 🥵
I'm hot & ready for chilly mornings.
Been in the mid-80s here for the past 2 weeks in Minnesota, of all places! Our average high is supposed to be in the mid to low 60s!
😂
I made this with your suggestions for change and was happy to say it turned out great! I did actually increase the pumpkin to 3/4 cups and added unflavored gelatin as well. If you use gelatin, you don't have to fold in the whipped cream, but can whip up everything together.
Wes, there’s a paddle attachment now with rubber on the sides that scrapes the bowl while it mixes. So worth the investment!
Good to know! Available on the KitchenAid site?
Agreed, I have one
I absolutely cannot eat stevia in any form without getting sick. At least that's what I thought. I actually thought I was allergic. Then I bought stevia glycerite for a recipe and it was a game changer! Maria Emmerich uses it, often in combination with other sweeteners, and she assured me it was different. I was hesitant but finally bought some and she was right. It doesn't make me sick, there's NO aftertaste (none of that awful sour/bitter taste) and it works well with other sweeteners to balance the sweetness. It's even become my go to in my iced tea when I want a little sweetness! If anyone had told me I'd be able to eat stevia and actually like it, I'd have scoffed. It's still not my favorite sweetener for most things, but it definitely has its place for beverages or to supplement for a smooth sweetness.
Anyway, it doesn't come in flavors, but you could add your own vanilla and try it in the mousse.
I'm glad you were able to find something that helps you.
That's my next purchase to try.
I generally use Rx liquid allulose when I want a liquid sweetener.
I think they make a liquid Allulose. I prefer Allulose sweetener to most others.
Yes, there is a liquid Allulose. I’ve tried Wholesome brand. Unfortunately it’s more expensive than granulated. I’ve wondered if you could make a simple syrup using Allulose powder to use instead of Allulose liquid. 🤔
You can make your own simple syrup with it
What a blast from the past. The recipe from Sugar Free Mom was my choice for my first Christmas dessert after going keto (OMG 10 years ago now). It was great and I felt just as happy and satisfied as if I was eating the same pumpkin pie as everyone else.
I few tips I found.
I do beat the cream cheese and pumpkin first to soften, then add any other ingredients, then the cream at the end and beat on high. If I make sure my bowl and beaters are cold (put in freezer for about half an hour before making), I have not had any problems with it being nice and fluffy and mousse like. I can turn the bowl upside down and nothing moves.
My only dislike is that its difficult to make in smaller quantities since you can't really buy smaller cans of pumpkin. I'm only one person and only need so much dessert. :)
On that note, put left over of the canned pumpkin in the fridge and use a tablespoon at a time in muffin in a mug recipes. Pumpkin Spice muffin can also be a nice dessert. Maybe even add in some chopped pecans or walnuts.
Both of these recipes are infinitely versatile. Don't like the sweetener, use a different one. Want more or less spice, add more or less. Not fond of pumpkin? Use cocoa powder or lemon zest and lemon juice or just the pumpkin pie spice and caramel or toffee liquid sweetener of choice. You can even mess around with the ratios of cream cheese and cream. I prefer equal quantities, but you can go heavier on the cream, or lighter. You can really make them be just about anything you like. The only thing to be careful about is how much liquid you might add other than the cream. That can make it much easier for the cream to deflate.
I bought a store brand of Pumpkin Puree, they were out of Libby's. Thinking pumpkin is pumpkin, 😂 wrong! It was vile and will never stray from Libby's again.
Aack! Good to know! I’ve always had good luck with the store brands. Thanks for the heads up!’
I bought a can of pumpkin at Dollar general for my dogs 🤮
I've heard that Libby's uses an exclusive to them squash that isn't a pie pumpkin. That may be why other brands and pie pumpkins taste so different when compared to Libby's.
I just used a can of Great Value (Walmart) brand and I thought it was delicious. I’ve also used Aldi’s in the past with good taste, but you just never know about store brands until you try them.
That's so interesting I strayed from the store brand and bought libbys expecting nothing if not more and thought it was terrible😅
Thank you, Wes! I always love your videos 🦋🌷🦋
You are so welcome. Thanks for commenting! :-)
I agree about stevia, and Splenda. Horrific taste. I find Sweet n Low is a good sweetener without after taste, though the liquid drops have a tad more than the pink powder. Thanks for your test videos. Have a great week.
I like monk fruit. No after taste
Another lady posted she is now using Stevia Glycerite instead of just plain Stevia.
Splenda and Sweet n Low are both chemically made.
Our bodies were not designed to process chemicals. But that doesn't stop the science experiments in our food! I hope this helps.
Thanks Wes, I'm anxious to try this & will combine the best of the two. I don't like stevia either but I love pumpkin & want to be able to taste it. Thanks for doing the work for us! ❤️
Maple extract is good in this recipe too 😊
Great idea! I actually thought that it would be easy to swap the liquid stevia for some Lokanto Maple Syrup!
Do you remember Jeff Smith, The Frugal Gourmet? He had a recipe for Chocolate Elephant in a cookbook because everyone did mousse. Feel free to call these pumpkin mice recipes! 😅
Haha! LOVED the Frugal Gourmet!
I really enjoyed the frugal gourmet I wish they would show reruns of that program. In one of his cook books he had a pork recipe with a cranberry glaze called. “CANDIED PIGGY” 😂😂😂
@@HighfalutinLowCarb I miss him greatly, too bad he was caught diddling young boys.
Stevia NEEDS TO BE used sparingly and best result is blending it with another sweetner like allulose or allulose liquid.
I made a version that matches your recommendations just last week. I'm with you wanting substantial pumpkin flavor along with the spice and vanilla, also using an allulose-based sweetener!
A record117 degrees in Phx today BUT still gearing up for all the fall weather pumpkin keto foods.
Think I will do what you recommended. Use the first recipe with the changes you noted. I think I will make this for Thanksgiving!
Thank you! I thought I was the only person on earth who didn't like stevia. 🤦🏾♀️
I don't like Stevia. I'm like Wes, it's bitter to me.
I hate Stevia and Monkfruit! They both have bitter aftertastes to me. I am just fine with straight erythritol or allulose. I also don’t mind Aspertame in the zero sodas.
I wonder if this is like the cilantro thing, where some people taste the leaf and some taste soap, but in this case, some taste sweet and some taste bitter.
I use pure powdered stevia, and it has a slight licorice aftertaste, but there is nothing off-putting to me.
@@gailneal
If you want a liquid sweetener but don't like stevia, try stevia glycerite from NOW Foods. It says Better Stevia on the label and, how I don't know, but it isn't like regular stevia at all!
This is the first video from this channel I've seen in my subscription feed in 4 months.
Hi. Always enjoy your presentations. Thank you.
Southern keto has a pumpkin cheesecake type dessert…. Haven’t made any yet. Looking forward to one or another 😊
So funny, i was looking up pumpkin recipes today and came across that first one you made! If i had whipping cream on hand, I'd be in the kitchen right now making it😊
Thanks, Wes!🧡
Thank you!!! ❤ Can't wait to try. I use allulose so this will be perfect.
Yummy! I’d definitely split the difference on the pumpkin to get both to taste more equal. I don’t mind stevia but monkfruit tastes better.
Thank you
You had me at cheesecake...
Pumpkin is a bonus
😁
good video. Do you have a Philly accent?
I just make whipped cream and added pumpkin pie spice and splenda.
My friend uses Stevia Glycerite instead of plain Stevia. She says it works so much better in your food projects.
I was just laying in bed and thinking "should i break/cheat?". Then this came up and i said NO stay on track and came had a proper keto dinner while watching this. I have the making for chocolate mouse!
Since you commented on the calories, perhaps give using cottage cheese a try as an alternative to the cream cheese. I make cottage cheese chocolate pudding for weekly meal prep. Of course I’m actually just low carb instead of keto, so that might not work for you. However, I do get a rather mousse like texture with it. I wish I could give you a web address but unfortunately I’ve long since forgotten the original.
I think I will try doing it as it sounds yummy. Especially since I actually have a pumpkin flavor protein powder already on hand. Chocolate recipe : 1-1/2 cup cottage cheese. 1 scoop protein powder (about 32g). 1Tbsp cacao powder. & 1/4cup liquid Allulose (I use RxSugar). Mix it up in food processor. Especially yummy as a parfait with Oikos Triple Zero Strawberry or Cherry Greek yogurt.
Thanks for your honesty about stevia. I know some love it and I wish I did, but just can’t take the aftertaste. I prefer Allulose or monk fruit/erythritol blend.
Can’t do Stevia either or erythritol. I would probably use one of the sugar-free coffee syrups
I will make this my Thanksgiving cheat as I'm mostly carnivore now. Looks so yummy.
Thanks so much for offering a recipe that uses liquid Stevia! Erythitol and allulose really bother my tummy.
And just an FYI. I used to work for Nestlé, which makes pumpkin. They use a special Dickinson pumpkin, which is higher quality.
I’d love to see you do a grits challenge including Maria Emmerich’s recipe.
Do you know where I can get Allulose powdered or granulated I can’t seem to find it anywhere please let me know thank you
I usually order mine online, but have found it locally in the drug store, oddly. Here's one of the breads I use. (I listed another brand I use in the video description.)
POWDERED ALLULOSE: amzn.to/4gGRRft
Amazon
Splenda Brand makes bags and containers of Allulose now. A bit pricier than some of them but I find the texture is better. I found it on Amazon.
When you made the 1st one, Sugar Free Mom, it looks like you put 8 oz cream cheese in the mixer and the recipe calls for 16 oz. I wonder if that accounted for the taste difference.
I made a half recipe of that one and adjusted everything by half. (It made a HUGE portion as written.)
Pumpkin!
The first recipe makes 12 servings, while the second makes 4 servings. However, the amounts of cream cheese and whipping cream are doubled in the first recipe, so, all things being equal, there would only be 8 servings which equalize the calories. I would follow the second recipe and double the pumpkin.
Hi Wes you can make Allulose syrup/liquid Allulose by just boiling water with Granulaterd allulose( not a mixture just allulose) in it except you dont wait till it thickens only just before so its an allulose simple syrup.....Jkeep it in a jar in thee fridgeulianna
I am one of those weirdos who cannot taste the bitterness of stevia. I think it depends on the brand you use. I use one that has to be refrigerated-I think it tastes really good.
Got a recipe for low carb PECAN PIE mug cake/pie???
I agree - stevia is so bitter!
I prefer almond over vanilla in most things.
Both had the same amount of cream cheese. Both had the same amount of cream. The second one had less pumpkin. But you said it had more calories. That has to be because of portion size. You said the second made four servings as compared with the first, which made six. So the portion was larger. If you divide the second into six servings (like the first) it will have fewer calories.
Once again you've shown me an interesting thing, that I didn't even know existed ❤😂
I have seen raw pumpkin in our supermarket, but not puré.
Can I ask if the puré, you buy, has been boiled, baked or treated in some way, or is it just raw blended pumpkin???
And additional question, if you're not into, or avoid, sweet flavours, could melted dark chocolate fit with the taste of this mousse?
Anything in a can has been pressure cooked.
@@thalinororcbreaker2840 thank you 😘
@@CinSpain You're welcome!
Edit: I finally got it to print after the 6th time. Looking forward to trying this recipe.
Love that you do these videos. I've tried 5 times to access the first recipe, and the website crashes my computer. Anyone else having issues? I wanted to try the recipe with your suggested changes.
I dislike the taste of stevia and allulose really upsets my digestive tract terribly, so I end up using monk fruit (either liquid or powdered) for almost everything sweet that I make. Unfortunately, monk fruit (usually mixed with erythritol) gets granular when making frozen treats (ice cream etc.) so I don't know what to do about that. Anyway, I like the first recipe that was done, only I'll use liquid ( or possibly powdered) monk fruit and more spice. Thanks!
Have you tried the monkfruit/allulose blend? It's what I use.
It has the added benefit of 1:1 ratio to sugar (unlike allulose alone), it caramelizes without the crystallization of erythritol, and less digestive issues (however, I have been using allulose for almost 5 years now, and my digestive tract did adjust - now cane sugar gives me the trots😅), and lastly since it's not pure monkfruit it's a bit easier on the wallet.
@@Aurora3242 Thank you. I'll search for that and try it out!
I have never liked stevia, but various reviews led my to NOW brand liquid and I was pleasantly surprised that I can't detect it, even in something simple like iced tea. My wife can still taste it, though, but she likes the taste, so your mileage might vary. The only problem is the lower the level in the bottle, the quicker the drops come out, so I'm looking for an 8oz bottle with an eye dropper that I can transfer it to.
Hi Wes, I thought I’d add this comment to one of your newer videos. I think was way back seven years ago when you did your first Q&A and some of your subs ask about what kids. You said as you don’t have kids, you couldn’t comment on that. Was watching a video from Alicia from kettle upgrade and at the time of her video she has a 20 month old child. She was actually showing the sacks that she gives her child and that video. Maybe this could help some of your subs.
I also would like to see a puff pastry challenge. Again, Alicia from kettle upgrade Has her own business. She calls it sugar swap bakery in Buffalo New York. She is a keto baker and has made a puff pastry recipe. I was wondering if you could find someone else that you could do a challenge by making puff pastry keto, friendly.
Thank you,
Janice.
KETO UPGRADE
I have never gotten "bitterness" from Stevia before, quite odd. No one that uses it in my family or anyone I know has ever said that either. Maybe it's an American thing? Or maybe it's like parsley, where some people have the gene that makes it taste like soap.
🥳🎃😃👈 love mousse
Wish I could eat allulose without horrific diarrhea. Or erythritol without the same. Or BochaSweet (aka Xylitol) without the same. Or sucralose without it, too. It seems the longer I try to do keto, the less I'm able to tolerate keto-friendly sweeteners. I'm pretty much stuck with Stevia...for now, until that betrays me, too. 😢
Or avocado geen
Thanks so much for comparing these! I don’t quite understand why the recipe with less pumpkin has more net carbs. Shouldn’t It be the other way round?
Same amount of cream cheese, 4 servings instead of 6. Multiply the macros by 4 and divide by 6 to get a same serving size comparison.
😊
👍👍👍👍👍👍👍👍
Number 2 just looked so nasty! Definitely need lots of pumpkin in a recipe.
🧡🧡🧡
Sugars are sugars are sugars! Pumpkin has a whole bunch of natural Fructose! Fructose is the worst offending type of sugar.
😂
Does anyone else get a headache from Allulose?
I don't like pumpkin. Lol
Jiminy Christmas, bro, learn how to spell. That title is disgusting.
It's fixed. Simmer down.
@@HighfalutinLowCarb 1. You're not my boss. 2. What you wrote is one of my biggest fears, and gives me an adrenaline headache.
I thought it was funny and immediately watched!
I thought it was funny😂😂😂
@@kutrabilada8865 Yeah, good for you. He just lost a subscriber by being an a-hole about it. Phobias are real.
Never beat whipped cream with a mixer. You beat out all the air.
A paddle attachment on low is perfectly fine for folding in already beaten cream. I wouldn’t use a whisk attachment on a higher speed, though. Or with egg whites.
I generally use Rx liquid allulose when I need a liquid sweetener.
Thank you