KETO PUMPKIN CHEESECAKE MOUSSE

I've been waiting for an excuse. I love. In reality, prior to the leaf dropped in the trees I was sipping this Pumpkin Spice Boosted Keto Coffee. I really like year's time. Pumpkins lining of my neighbors' porches leaves blowing off and changing colors.

With a creamy texture, although this pumpkin cheesecake mousse recipe includes all of the tastes of a pumpkin pie. It's guaranteed to be a drop favorite. I'd like to top mine with a low carb. I whipped cream carb sweetener until stiff peaks shaped, to create the whipped cream. Place in a pastry bag and you're all set.

INGREDIENTS

1. 12 ounces cream cheese
2. 1 -- 15 oz can unsweetened pumpkin puree
3. 2 tsp pure vanilla extract (I use this particular brand)
4. 3/4 cup cream

INSTRUCTIONS

1. In a large bowl, combine skillet and the cream cheese. With a hand blending, cream both together until there are no clumps and the mix is creamy and smooth.
2. Insert pumpkin pie spice, vanilla extract, the erythritol and cream. Mix until all ingredients are integrated.
3. Refrigerate for an hour.

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