Low Carb Pumpkin Cheesecake Mousse
Servings 12 servings
Calories 277kcal
Ingredients
- 16 ounces cream cheese room temp
- 15 ounce canned pumpkin not pumpkin pie filling
- 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
- ¼ teaspoon salt
- 2 cups heavy cream
- Optional toppings: Sukrin Gold Brown Sugar Substitute
Instructions
- In a KitchenAid or stand mixer blend cream cheese, pumpkin, spice, sweetener, salt and vanilla extract together until smooth.
- Pour the heavy cream into a bowl and use an electric mixer to whip until stiff peaks form. Fold your whipped cream into the pumpkin cream cheese mixture until well combined.
- Another method is to simply pour in the heavy cream after mixing the cream cheese, pumpkin , spices, and sweetener. Whip everything together rather than fold in separately. This is how I did it in my video but some people have said it didn't whip well for them.
- Taste and adjust sweetener to your liking if needed.
- Pipe into serving glasses and top with cacao nibs or brown sugar sub. Best if chilled about an hour to set and thicken but still fantastic to enjoy immediately!
- Keep refrigerated until ready to serve.
Notes
Net Carbs: 4g
Recipe was first published in Sept. 2013.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 5g | Protein: 3g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 172mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6024IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg