“This pumpkin dessert will still satisfy all your fall cravings with way less effort (and heat) than baking a pie with a fussy crust.” Keto Pumpkin Cheesecake Mousse – You must try this recipe.
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- 12 ounces cream cheese, softened
- 1 – 15 ounce can unsweetened pumpkin puree
- 1/2 cup confectioners erythritol
- 2 teaspoons pure vanilla extract
- 2 tablespoons Pumpkin Pie Spice, more to taste
- 3/4 cup heavy cream
- ¼ cup cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground nutmeg
- 2 teaspoons ground cloves
- 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.
- Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream.
- Mix until all ingredients are well incorporated.
- Refrigerate for an hour before serving.
- Combine all ingredients and store in an airtight container or spice jar.
Per Serving: 215 calories; 17.9 g fat; 2.9 g carbohydrates; 3.1 g protein.
Recipe by: Kiro, Photo Credit: Catherine Cat (flickr)
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