Keto Pumpkin Cheesecake Mousse

Name: Keto Pumpkin Cheesecake Mousse
Prep time: 15 min
Total time: 15 min
Ingredients: Best if ingredients are at room temperature.; 1 package Neufchâtel cheese (8oz or 224g); 4 oz fat-free Greek yogurt (1/2 cup or 114g); 1/2 cup pumpkin puree (canned) (123g); 1/2 teaspoon alcohol-free vanilla extract; 1/4 cup creamy vanilla whey protein (24g); 4 packets stevia; 1 teaspoon pumpkin pie spice; 1 bag (1 oz) cinnamon protein chips (28g)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Author : Andréa Marchese

protein cheesecake pumpkin

Ingredients

Remove All · Remove Spices · Remove Staples

Best if ingredients are at room temperature.1 package Neufchâtel cheese (8 ounces or 224 grams)4 oz fat-free Greek yogurt (1/2 cup or 114 grams)1/2 cup pumpkin puree (canned) (123 grams)1/2 teaspoon alcohol-free vanilla extract1/4 cup creamy vanilla whey protein (24 grams)4 packets stevia1 teaspoon pumpkin pie spice1 bag (1 oz) cinnamon protein chips (28 grams)

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Instructions

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Step 1

Mix Neufchâtel cheese and Greek yogurt until smooth.

Step 2

Add remaining mousse ingredients, and mix until smooth. Set aside.

Step 3

Remove 10 whole chips from the Ips bag, and crush the rest.

Step 4

Spoon crushed chips into the bottom of 10 2oz cups.

Step 5

Pipe or spoon mousse into cups.

Step 6

Top each with a chip for garnish, and enjoy!

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