KETO Pumpkin Cheesecake Mousse Cups

Delicious & Creamy Pumpkin Mousse
Cups ~ (Fat Bombs)

Ingredients:

1 cup heavy whipping cream

8 ounces cream cheese (softened at room temperature)

1/4 cup pumpkin puree

1 teaspoon vanilla

1/2 teaspoon pumpkin pie spice**

5 tablespoons Lakanto Golden sweetener (or sweetener of choice)

nutmeg (optional)

Keto cinnamon sugar*** (optional)

Method:

Add the heavy cream to a medium sized mixing bowl. Beat at high speed until stiff peaks form. Set aside. In a separate bowl, mix the cream cheese, pumpkin, vanilla, spice and sweetener at  medium speed, until well blended. Add the cream cheese mixture to the whipped cream. Mix at medium speed until combined and fluffy. Divide the mousse evenly between 10 small dessert cups. Refrigerate for 3 hours or overnight. If desired, top each mousse with a sprinkle of nutmeg or a couple of pinches of Keto cinnamon sugar. Makes 10 servings.

**To make your own Pumpkin Pie Spice Mix, please click on this recipe link:  https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

***To make Keto Cinnamon Sugar: Stir together 1/4 cup Lakanto Classic Monkfruit sweetener (or sweetener of choice) and 1 to 1 1/2 teaspoons ground cinnamon. Store in an airtight container. This can be used for cinnamon toast, added to coffee and more.

Nutritional info per serving, approximately:

164 calories ~ 16.45 grams fat ~ 2.3 grams net carbs ~ 2.1 grams protein

Note: This mousse tastes best when chilled overnight. My non-Keto husband found it hard to believe that this delicious snack/dessert was Keto and sugar free.