Low Carb Pumpkin Cheesecake Mousse
A delightful, creamy dessert that captures the essence of autumn with pumpkin and warm spices, while being low in carbohydrates.
Ingredients
Main Ingredients
- 8 oz Cream Cheese Softened, consider using vegan cream cheese for dairy-free.
- 1 cup Pumpkin Puree Canned, not pumpkin pie filling.
- 1/2 cup Sweetener Erythritol or stevia preferred for low carb.
- 1 cup Whipped Cream Freshly whipped, coconut cream for dairy-free.
- 1 tsp Ground Cinnamon For classic pumpkin flavor.
- 1/2 tsp Nutmeg For depth of flavor.
- 1/4 tsp Ginger For additional warmth.
- 1 tsp Vanilla Extract To enhance sweetness.
Instructions
Preparation
- Soften the cream cheese to room temperature for easier blending.
- In a mixing bowl, combine the cream cheese, pumpkin puree, sweetener, cinnamon, nutmeg, and ginger. Beat until creamy and well combined.
- In a separate bowl, whip the chilled cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate.
- Taste the mousse and adjust sweetness as necessary.
- Spoon the mousse into individual serving dishes and refrigerate for at least an hour.
- Serve topped with additional whipped cream and a sprinkle of cinnamon.
Notes
Ensure cream cheese is well softened to avoid lumps. Allowing the mousse to chill for at least one hour improves texture and flavor.