Pumpkin Cheesecake Mousse

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Pumpkin Cheesecake Mousse
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Pumpkin Cheesecake Mousse

Recipe by Steve @ SeriousKeto
5.0 from 6 votes Only logged in users can rate recipes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Rest time

1

hour 
Calories

275

kcal
Total Carbs

6

grams
Net carbs

3

grams
Fat

28

grams
Protein

3

grams

Ingredients

  • 2 oz cream cheese, softened

  • 1/4 cup keto pumpkin pie filling (recipe here)

  • 1 cup heavy whipping cream

Directions

  • Whisk together room temperature (or softened in the microwave) cream cheese and pumpkin pie filling.
  • Add the whipping cream and whisk until thoroughly mixed.
  • Pour into whipping siphon and charge with two nitrous cartridges, shaking for 30 seconds after each.
  • Refrigerate for at least 1 hour before serving.
  • If you want an even more “cheesecake” texture, dispense into serving bowls and refrigerate uncovered in the bowls for an additional hour.

Recipe Video

Notes

  • Macros are based on a serving size of roughly 1/2 cup

Products used in this video:

2 Comments

  1. Connie
    September 8, 2020 at 4:35 pm  ·  Reply

    FYI…The link to the filling is broken.

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