I have been waiting all year for an excuse to make this low carb keto pumpkin cheesecake mousse. I just love all the fall flavors. So when my friends got together for our annual Friendsgiving dinner on Sunday, I knew this would be the perfect time.
KETO CHOCOLATE PUMPKIN CHEESECAKE MOUSSE
12 ounces cream cheese, softened
1 – 15 ounce can unsweetened pumpkin puree
1/2 cup confectioners erythritol
2 teaspoons pure vanilla extract
2 tablespoons Pumpkin Pie Spice, more to taste
2 tablespoons unsweetened cocoa powder
3/4 cup heavy cream
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.
Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
Refrigerate for an hour before serving.