Keto Pumpkin Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse

This keto pumpkin cheesecake mousse recipe has all the flavors of a low carb pumpkin pie, but with a deliciously creamy, whipped texture. It is sure to become a fall favorite. I like to top mine with a little fresh low carb whipped cream.

Prep Time

15 min

Cook Time

Course

Dessert

Cuisine

American

Servings

10

Calories

215

Ingredients

12oz.  Cream Cheese softened

1 – (15oz.) Can of unsweetened Pumpkin Puree

1/2 cup Swerve Confectioners

2 Teaspoons. Pure Vanilla Extract

2 Tablespoons Pumpkin Pie Spice

3/4 Cup Heavy Cream

 

Instructions

  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.
  2. Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour before serving.

Notes

Protein: 3g
Fat: 18g
Carbs: 3g

Credit for this Recipe and it’s photo goes to Kendra Holley

 

Keyword

low carb, egg free, nut free, gluten free, keto

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