All the delicious flavors of fall in one dish. Low Carb Keto Pumpkin Cheesecake Mousse. Low Carb Dinner, Low Carb Breakfast, Low Carb Recipes, Low Carb Meals, Low Carb Recipes For Dinner, Low Carb, Low Carb Diet, Low Carb Snacks
Prep time: Total time:
Yield: 10 Servings
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) etc.
Instructions:
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.
After it, Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
After it, Refrigerate for an hour before serving.
Original Article: https://peaceloveandlowcarb.com/keto-pumpkin-cheesecake-mousse/
