Low Carb Pumpkin Cheesecake Mousse

Low Carb Pumpkin Cheesecake Mousse

Low Carb Pumpkin Cheesecake Mousse



Ingredients:
12 ounces cream cheese, softened
1 – 15 ounce can unsweetened pumpkin puree
1/2 cup confectioners erythritol (I use this brand)
2 teaspoons pure vanilla extract (I use this brand)
2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
etc.

Instructions:
  • Step 1. In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
  • After it, Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
  • After it, Refrigerate for an hour before serving.
  • Original Article: https://peaceloveandlowcarb.com/keto-pumpkin-cheesecake-mousse/



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