Low Carb Pumpkin Cheesecake Mousse

Name: Low Carb Pumpkin Cheesecake Mousse
Prep time: 15 min
Total time: 15 min
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

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Author : Peace Love and Low Carb

pumpkin recipes keto recipes keto pumpkin recipes

Ingredients

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12 ounces cream cheese, softened1 - 15 ounce can unsweetened pumpkin puree1/2 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

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Instructions

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Step 1

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.

Step 2

Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.

Step 3

Refrigerate for an hour before serving.