Comments on: Sugar-Free Low Carb Keto Chocolate Pumpkin Mousse Cake

By: Kerry

Kerry — Sat, 30 Nov 2019 09:23:34 +0000

In reply to Brenda. I made this recipe tonight exactly as per the instructions. It worked fine for me. The mousse layers whipped up nicely and set properly. It held its form when it was cut. I am NOT a baker and did not experience any issues at all. Everybody enjoyed it.

By: Brenda

Brenda — Tue, 26 Nov 2019 00:17:37 +0000

In reply to Joan Sprouse.

You could use this:https://www.sugarfreemom.com/recipes/sugar-free-low-carb-peanut-butter-mousse/

By: Joan Sprouse

Joan Sprouse — Mon, 25 Nov 2019 22:17:51 +0000

I’m not a huge pumpkin fan, so I was wondering if I could make the pumpkin layer something else. Maybe like a peanut butter mousse. What would be your suggestion for doing this and how would I substitute the recipe?

By: Nici Dun

Nici Dun — Mon, 18 Nov 2019 17:32:09 +0000

That looks so yummy!

By: Judy

Judy — Sun, 17 Nov 2019 22:55:28 +0000

My husband is allergic to sunflower seeds. Is it possible to use another nut such as pecans or almond flour?

By: Pam M

Pam M — Thu, 14 Nov 2019 00:18:17 +0000

For the crust, can an equal amount of almond flour be subbed for the sunflower seeds?

By: Jill

Jill — Tue, 12 Nov 2019 20:17:12 +0000

I ordered your cookbook & wondering when it will come

By: Pam M.

Pam M. — Tue, 05 Nov 2019 18:42:20 +0000

Can’t wait to make this! Can you taste the coconut very much in the crust? I want to make this for some friends and one does not like the taste of coconut . If it’s is noticeable, how would you suggest changing the recipe?

By: Brenda

Brenda — Tue, 29 Oct 2019 11:08:01 +0000

In reply to Alison Feargrieve. Sorry you had trouble with my recipe. It was tested and created for Sweetleaf stevia. If you're a baker and were concerned with the whip cream why didn't you just do exactly as you mentioned instead of do it the way I did? It worked well for me and my video shows that.

By: Alison Feargrieve

Alison Feargrieve — Tue, 29 Oct 2019 04:28:45 +0000

I tried this recipe and we all thought it was horrible. Sorry but we threw the cake out it was so cloying in flavour and sweetness. I cut down a bit on the stevia to avoid the weird after taste. That was good and bad. Not much after taste but also not quite sweet enough.
The main problem is that the recipe can’t work. Was it tested first? Adding a cup of liquid heavy whipping cream made the batter too liquidy and it didn’t stiffen up. Whipping the cream separately and folding it into the pumpkin or chocolate mixtures is what should have been called for. As it is its a soupy mess that won’t set.
I am growing increasingly distrustful of recipes on line. Many haven’t been tested and don’t work. I’m a professional baker. I know what works and doesn’t.
Sad to waste good ingredients.

By: Brenda

Brenda — Mon, 20 Nov 2017 20:34:57 +0000

In reply to alicesue Fitzgerald.

https://sweetleaf.com/stevia-recipes/no-bake-chocolate-pumpkin-mousse-cake/

By: alicesue Fitzgerald

alicesue Fitzgerald — Mon, 20 Nov 2017 16:47:24 +0000

where do i find written instructions?

By: alicesue Fitzgerald

alicesue Fitzgerald — Mon, 20 Nov 2017 16:45:03 +0000

In reply to Nanci. where the written ingredients?

By: Pat

Pat — Fri, 01 Sep 2017 15:00:39 +0000

I cannot wait to try this! It looks yummy!!

By: Brenda

Brenda — Wed, 07 Dec 2016 23:42:46 +0000

In reply to Claire. You could use honey but you'd need to taste it to decided how much is sweet enough for you. I'd start with just 1/4 cup and ad more if needed.