Keto Pumpkin Cheesecake Mousse
Equipment
Ingredients
For the crust crumble
- 1 cup almond flour
- 3 tablespoons low carb brown sugar substitute
- 1 teaspoons vanilla
- 3 tablespoons butter melted
- ¼ teaspoon pumpkin pie spice
For the cheesecake mousse
- 8 ounces cream cheese softened
- 1 teaspoon pumpkin pie spice
- ¼ cup Swerve confectioners sugar substitute
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup heavy whipping cream
- 1 cup pumpkin puree
Instructions
- Place all of the ingredients for the crust into a mixing bowl, and blend until a crumbly dough forms.
- Fill the bottoms of the serving containers with some of the crust mixture.
- Blend together the cream cheese and confectioners sugar substitute until smooth.
- Mix in the rest of the cheesecake mousse ingredients until light and fluffy.
Pipe the cheesecake mixture on top of the crust in the serving containers and serve.
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