KETO PUMPKIN SPICE CHEESECAKE MOUSSE

INGREDIENTS:

• 1/2 cup heavy cream (35% cream), whipped
• 1/4 block cream cheese, softened
• 2 tablespoons powdered sweetener (such as erythritol or monk fruit)
• 1/2 teaspoon pumpkin pie spice (recipe below)
• A handful of Lily’s pumpkin spice chips (optional)
• Pumpkin Pie Spice:
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

INSTRUCTIONS:

1. Prepare the Pumpkin Pie Spice:
   • In a small bowl, combine the ground cinnamon, ginger, nutmeg, allspice, and cloves. Mix well to combine. This will be your homemade pumpkin pie spice blend.
2. Whip the Cream:
   • In a mixing bowl, whip the heavy cream until it forms stiff peaks. Set aside.
3. Prepare the Cheesecake Mousse:
   • In another mixing bowl, beat the softened cream cheese until smooth.
4. Add Sweetener and Spice:
   • To the cream cheese, add the powdered sweetener and pumpkin pie spice. Mix until well combined.
5. Fold in Whipped Cream:
   • Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
6. Optional: Add Pumpkin Spice Chips:
   • If desired, fold in a handful of Lily’s pumpkin spice chips for added flavor and texture.
7. Chill and Serve:
   • Transfer the pumpkin spice cheesecake mousse into serving bowls or glasses.
   • Refrigerate the mousse for at least an hour to allow it to set and chill.
8. Garnish and Enjoy:
   • Before serving, you can sprinkle additional pumpkin pie spice on top for garnish, if desired.
   • Serve chilled and enjoy the creamy, flavorful goodness of this keto-friendly pumpkin spice treat!