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6) Pumpkin Spice Keto Cheesecake Pudding (fall weeknight dessert)

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup heavy cream
  • 1/4 cup powdered erythritol or sweetener to taste
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Optional: 2 tbsp chopped pecans for topping

Method
 

  1. Beat cream cheese and sweetener until smooth in a medium bowl.
  2. Add pumpkin, pumpkin pie spice, cinnamon, vanilla, and salt; mix until combined.
  3. Whip heavy cream to soft peaks and fold into pumpkin-cheesecake mixture gently.
  4. Spoon into four small ramekins or jars, chill 1 hour to set.
  5. Top with chopped pecans before serving, if using.