Make the cake ahead of time as instructed on the box.  Or, make the Keto Vanilla Cupcake recipe ahead of time.

If you are making the cake, bake it in a shallow square pan and cut out the circles.

In a medium bowl, make the mousse.

Start with 4 1/2 ounces of sugar free white baking chips (melted).

Add a quarter cup heavy whipping cream, a quarter cup of pumpkin puree, and a teaspoon a pumpkin pie spice to the melted white chocolate chips and mix.

Melt a teaspoon of gelatin with a tablespoon of water and mix that in to the mousse mixture.

In a separate bowl, whip up the remaining half a cup of heavy whipping cream.

Fold the whipping cream into the mousse mixture and put it in sphere molds.

Set the mold in the freezer to harden for about 1 hour or more until stiff.

Once the pumpkin mousse has set.  Start making the ganache.

In a small bowl, add one cup of Lily's milk chocolate baking chips with half a cup of heavy whipping cream and 2 tablespoons of coconut oil.

Microwave the ganache until smooth (about 15 to 30 seconds depending on your microwave watts) and let it sit for a minute to set.

Assemble the cakes.

You will need a wire cooling rack for this next part.

Place the round cakes on a wire cooling rack.

Remove the mousse from the spheres, place them flat side down on the cakes.

Poured the slightly cooled ganache over the top of each cake.

Optional:  top with crushed pecans or any other nuts you choose.