KETO PUMPKIN CHEESECAKE MOUSSE
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Each of the tastes of one dish.
I've been waiting for an excuse. I love. In reality, prior to the leaf dropped in the trees I was sipping this Pumpkin Spice Boosted Keto Coffee. I really like year's time. Pumpkins lining of my neighbors' porches leaves blowing off and changing colors.
With a creamy texture, although this pumpkin cheesecake mousse recipe includes all of the tastes of a pumpkin pie. It's guaranteed to be a drop favorite. I'd like to top mine with a low carb. I whipped cream carb sweetener until stiff peaks shaped, to create the whipped cream. Place in a pastry bag and you're all set.
Low-carb pumpkin cheesecake mousse
INGREDIENTS
- 12 ounces cream cheese
- 1 -- 15 oz can unsweetened pumpkin puree
- 3/4 cup cream
INSTRUCTIONS
- In a large bowl, combine skillet and the cream cheese. With a hand blending, cream both together until there are no clumps and the mix is creamy and smooth.
- Insert pumpkin pie spice, vanilla extract, the erythritol and cream. Mix until all ingredients are integrated.
- Refrigerate for an hour.