Low Carb Pumpkin Cheesecake Mousse - 4.2g Carbs, 1.3g Sugar
From: www.sugarfreemom.com
Author: Brenda Bennett | Sugar-Free Mom
Prep time: 5 min
Total time: 5 min
2 8oz pkg cream cheese
1 15oz can pure pumpkin puree (not pumpkin pie filling)
2 cups heavy cream
Pinch salt
2 tsp pumpkin pie spice
1-2 tsp vanilla liquid stevia or to taste
1 tsp vanilla extract
Optional toppings: cacao nibs or Sukrin Gold Brown Sugar Substitute
1. In a Kitchenaid or stand mixer blend cream cheese and pumpkin until smooth.
2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
3. Taste and adjust sweetener to your liking if needed.
4. Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired.
5. Keep refrigerated until ready to serve.
Serves: 12
Serving Size: 1/2 cup
Nutrition per Serving: 214 Calories, 21g Fat, 13.1g Saturated Fat, 70mg Cholesterol, 4.2g Carbs, 1.3g Sugar, 124mg Sodium, 1.5g Fiber, 3.9 Protein
Posted by: chefgloria1030@yahoo.com
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