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Keto Pumpkin Pie Cheesecake Cups

Light, creamy and so decadent, these Keto Pumpkin Cheesecake Cups have mini layers of deliciousness that will make your dessert table a hit!

Prep Time
20 mins
Total Time
20 mins
Servings: 12
Calories: 472 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 12 Pumpkin Cookies ½ batch (without the icing)
  • 1 batch Keto Pumpkin Mousse
  • 1 cup heavy cream
  • ¼ cup cream cheese softened
  • 2 tablespoons monk fruit/allulose powdered
  • Optional ground cinnamon for dusting over the tops

Instructions

    Cup of Yum
  1. Add the heavy cream to a mixing bowl and whip using a hand mixer, until you get stiff peaks. Add in the cream cheese and monk fruit/allulose, and continue mixing until well combined and fluffy.
  2. Take 12 shot glasses and line them all up in a row. Crumble 1 cookie on the bottom of each glass.
  3. Pipe some of the whip cream over the cookie in each glass.
  4. Pipe some of the pumpkin mousse over the whip cream in each glass.
  5. Top with the remaining whip cream, then garnish with a light dusting of cinnamon.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 43g (66%) Saturated Fat 18g (90%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 8g 3%
Protein 6g 12%
Fat 43g 66%
Saturated Fat 18g 90%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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