KETO PUMPKIN CHEESECAKE MOUSSE

This low carb 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.

To make the low carb whipped cream, I just whipped heavy cream, vanilla extract and natural low carb sweetener together until stiff peaks formed. Then put it into a pastry bag and you are good to go.

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

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.

Recipe Adapted : KETO PUMPKIN CHEESECAKE MOUSSE @ peaceloveandlowcarb