Low Carb Pumpkin Cheesecake Mousse
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Makes 10 servings 1x
- Cuisine: low carb, keto, egg free, nut free, gluten free
Scale
Ingredients
- 12 ounces cream cheese, softened
- 1 – 15 ounce can unsweetened pumpkin puree
- 1/2 cup confectioners erythritol (I use this brand)
- 2 teaspoons pure vanilla extract (I use this brand)
- 2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
- 3/4 cup heavy cream
Instructions
- In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
- Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
- Refrigerate for an hour before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 215
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
Keywords: Pumpkin recipes, keto recipes, keto pumpkin recipes, low carb pumpkin recipes, low carb desserts, keto dessert recipes
Find it online: https://peaceloveandlowcarb.com/keto-pumpkin-cheesecake-mousse/
