Sugar-Free Low Carb Butterscotch Cheesecake Mousse
Prep Time 10 minutes minutes Total Time 10 minutes minutes
Author Brenda Bennett | Sugar-Free Mom
Place all ingredients into a stand mixer except heavy whipping cream.
Blend on high, scrape down sides, until smooth.
Change to whisk attachment and pour in heavy cream.
Blend on high 5 minutes or until thickened and whipped in texture. (mixture will also thicken as it sets in the fridge).
Spoon into a pastry bag to swirl into glasses.
Place in the refrigerator 2-3 hours or overnight.
Keep refrigerated until ready to serve.
Serving: 4g | Calories: 251kcal | Carbohydrates: 3.5g | Protein: 9.5g | Fat: 18.9g | Saturated Fat: 12.2g | Cholesterol: 46mg | Sodium: 199mg | Fiber: 0.5g | Sugar: 2.5g