White Chocolate Pumpkin Trifles [Low-carb, Keto, Gluten-free]

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White Chocolate Pumpkin Trifles

w/ Candied Pecan Crumble

Keto | Sugar-free | Gluten-Free | No Bake

These beautiful treats are the easy, no-bake dessert you need this fall! Layers of Spiced Pumpkin Mousse, White Chocolate Pudding, and Candied Pecan Crumble, make this dessert elevated and elegant, but without all the fuss.

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Yield: Makes 4 individual servings, or two large mugs as shown.



INGREDIENTS:

For the pumpkin mousse:

• 1 cup - Heavy Whipping Cream

• 15 oz can - 100% Pumpkin Puree

• 1 tsp - Pumpkin Spice seasoning

• 1/2 tsp - Cinnamon

• 1 tsp - Maple Extract

• 1/2 cup - Allulose or Granulated Erythritol

For the white chocolate pudding:

• 1 box - Sugar-free White Chocolate Pudding

• 2 cups - Whole Milk

For the candied Pecans:

• 1 cup - Pecans (Pro-tip: buy them in the baking aisle, not the snack aisle, for better prices on nuts)

• 1 - Egg, white only

• 3 Tbsp - Allulose or Granulated Erythritol

• 2 tsp - Cinnamon

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DIRECTIONS:

1. Make the pumpkin mousse by first making whipped cream using a stand or hand mixer with a whisk attachment. Simply whisk the heavy cream on high until stiff peaks. In a mixing bowl, add the pumpkin puree, pumpkin spice, cinnamon, maple extract, and allulose. Add half the whipped cream, and gently fold the mixture with a spatula until uniform, then fold in the second half of the whipped cream. Place the bowl in the fridge to cool and set.

2. Make the pudding as directed on the box. NOTE: sugar-free pudding boxes contain Maltitol. If you avoid Maltitol, you can make extra vanilla whipped cream to layer instead of pudding.

3. To make the pecans, start by preheating your oven to 450 degrees (F). In a bowl, add the pecans, the egg white, sweetener, and cinnamon. Stir everything well to combine and evenly coat the pecans. Pour onto an aluminum-lined sheet tray in an even layer, and bake for 10 minutes on the upper rack, or until the pecans are crispy, toasted, and brown. Once cool, pulse the pecans in a food processor (or just chop up with a knife) to make the crumble. Reserve a few whole pecans for garnish.

4. In glass jars or cups, either use piping bags, or simply spoon in the layers. I start with pumpkin puree, then pudding, then crumble, and continue until the top. Top with extra crumble, pecans, and a whole cinnamon stick (optional). Serve immediately or store in the fridge for up to 3 days prior to serving.

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Tag your finshed dish on Instagram @chefmichael.keto to be featured!

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