Keto Pumpkin Cheesecake Mousse

Because it’s basically pumpkin spice and everything nice season, and it’s low carb!  This is a such rich, smooth and creamy treat! This keto pumpkin cheesecake mousse takes 5 minutes to put together and it makes a great last minute dessert. I take the flavors of pumpkin pie and cheesecake, and whip them to creamy perfection!

Ingredients:

• 3/4 cup cream cheese, at room temperature
• 1/2 cup pumpkin puree
• 1/4 cup mascarpone cheese, at room temperature
• 1/4 cup confectioners sugar
• 1/2 cup heavy cream
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon pure maple extract
• 1 teaspoon pure vanilla extract
• Optional: roasted pecans, chopped (for garnish)

Preparation:

• Add all of the ingredients except for the pecans and heavy cream into the bowl of a food processor and mix.
• Scrape down the sides and continue mixing.
• Add in the heavy cream and mix until well combined.
• Spoon the mixture into a piping bag and pipe out portions in small dessert dish.
• Top with the chopped pecans and serve.
• Note: The pecans are optional but highly recommended.  You could substitute with walnuts if you’d like, but the nuts add such a great contrast in texture!