Low Carb Pumpkin Cheesecake Mousse

All the delìcìous flavors of all ìn one dìsh. Low Carb Keto Pumpkìn Cheesecake Mousse

ìNGREDìENTS

• 12 ounces cream cheese, softened
• 1 – 15 ounce can unsweetened pumpkìn puree
• 1/2 cup confectìoners erythrìtol (ì use thìs brand)
• 2 teaspoons pure vanìlla extract (ì use thìs brand)
• 2 tablespoons Pumpkìn Pìe Spìce, more to taste (get the recìpe here)
• 3/4 cup heavy cream

Low Carb Pumpkin Cheesecake Mousse

ìNSTRUCTìONS

1. ìn a large mìxìng bowl, combìne the cream cheese and pumpkìn puree. Usìng a hand mìxìng, cream the two together untìl there are no vìsìble clumps and the mìxture ìs smooth and creamy.
2. Add the erythrìtol, vanìlla extract, pumpkìn pìe spìce and heavy cream. Mìx untìl all ìngredìents are well ìncorporated.
3. .....
4. ........

You can get the complete recipes here!!!

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