LOW CARB PUMPKIN CHEESECAKE MOUSSE RECIPE

Ingredients

• 16 ounces cream cheese room temp
• 15 ounce canned pumpkin not pumpkin pie filling
• 2 cups heavy cream
• 1/4 tsp salt
• 2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
• 1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
• 1 teaspoon vanilla extract
• Optional toppings: Sukrin Gold Brown Sugar Substitute

Instructions

1. In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
3. Taste and adjust sweetener to your liking if needed.
4. Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
5. Keep refrigerated until ready to serve.

Recipe Notes

Net Carbs: 4g

Source: https://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/

Nutrition Facts

Low Carb Pumpkin Cheesecake Mousse

Amount Per Serving (0.5 cup)

Calories 280Calories from Fat 243

% Daily Value*

Total Fat 27g42%

Saturated Fat 16g80%

Cholesterol 95mg32%

Sodium 186mg8%

Potassium 154mg4%

Total Carbohydrates 5g2%

Dietary Fiber 1g4%

Sugars 2g

Protein 3g6%

Vitamin A132.1%

Vitamin C2.2%

Calcium7.4%

Iron3.9%

* Percent Daily Values are based on a 2000 calorie diet.