Pumpkin cheesecake - low carb recipe
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Recipe by: guybert
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Main Ingredients:
See below ingredients and instructions of the low carb recipe
Cooking Preparation of the Recipe:
1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup
cream in a medium bowl in the microwave until very hot. Cut cream cheese in small
pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat
well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper
and divide mixture evenly among the 12 cups. Refrigerate about 2 hours until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.
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