A smooth and creamy pumpkin cheesecake Low Carb dessert made in under 5 minutes!
- ¾ cup cream cheese, at room temperature
- ½ cup Pumpkin puree
- ¼ cup mascarpone cheese, at room temperature
- ¼ cup Swerve Confectioners
- ½ cup heavy cream
- 1 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Purple maple extract
- 1 teaspoon Pure vanilla extract.
- Optional: roasted pecans, chopped (for garnish)
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.
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!If you don’t have mascarpone cheese, you can substitute with more cream cheese. It will still taste amazing and will have the exact same texture and creaminess. Just be sure to adjust your macros, since cream cheese has a little more carbs.If you can’t find maple extract, you can substitute with 1-2 teaspoons of Sugar Free Syrup.
Amount Per Serving : Calories 325 Calories from Fat 297% Daily Value*Fat: 33g 51% | Saturated Fat : 20g 125% | Carbohydrates 5g 2% | Fiber 1g 4% | Sugar 3g 3% |Protein 4g 8% |* Percent Daily Values are based on a 2000 calorie diet.*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.