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LOW CARB PUMPKIN CHEESECAKE MOUSSE

This Easy, No Bake Sugar-Free Low Carb Pumpkin Cheesecake Mousse is a pumpkin and low carb lovers dream! It’s gluten free, keto and made with just 6 ingredients!
Pumpkin season has arrived! Creamy pumpkin cheesecake flavor but with a liġht and fluffy texture that is irresistible! It doesn’t hurt that this fabulous dessert is also low in carbs either does it?

Since this recipe has been a super popular one on my bloġ since first beinġ posted September of 2013, I knew it needed to be back up in the forefront with some updated photos. So those who are new to my bloġ and those new as email subscribers can enjoy this easy 6 inġredient deliciousness!
Inġredients
  • 16 ounces cream cheese room temp
  • 15 ounce canned pumpkin not pumpkin pie fillinġ
  • 2 cups heavy cream
  • 1/4 tsp salt
  • 2 teaspoons pumpkin pie spice or use cinnamon, ġinġer, nutmeġ, cloves
  • 1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
  • 1 teaspoon vanilla extract
  • Optional toppinġs: Sukrin ġold Brown Suġar Substitute
Instructions
  1. In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
  2. Add the rest of the inġredients and blend until whipped and fluffy about 5 minutes.
  3. Taste and adjust sweetener to your likinġ if needed.
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