Description
A light and creamy keto-friendly dessert made with pumpkin and cream cheese, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy whipping cream
Instructions
- In a bowl, beat the cream cheese until smooth.
- Add pumpkin puree, erythritol, vanilla, and pumpkin pie spice. Mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture.
- Divide into serving cups and chill for at least 1 hour before serving.
Notes
- Use full-fat cream cheese for best texture.
- Adjust sweetness to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
