Name: Low Carb Pumpkin Cheesecake Mousse
Prep time: 15 min
Total time: 15 min
Yield: Makes 10 servings
Cuisine: low carb
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

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