Low Carb No-Bake Pumpkin Pie Cheesecake Jars

Indulge in the creamy richness of pumpkin pie cheesecake without the guilt! These low carb, no-bake cheesecake jars are bursting with pumpkin flavor and are the perfect keto-friendly dessert for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup heavy cream
• 1 tbsp powdered erythritol for whipped cream
• 1/2 tsp vanilla extract for whipped cream

Instructions:

In a bowl, mix almond flour and melted butter until crumbly

Press the almond flour mixture into the bottom of jars to form a crust layer

In another bowl, beat cream cheese until smooth

Add pumpkin puree, powdered erythritol, vanilla extract, and pumpkin pie spice

Mix until well combined

In a separate bowl, whip heavy cream until stiff peaks form

Gently fold the whipped cream into the pumpkin mixture

Spoon the cheesecake mixture over the almond flour crust in the jars

Chill in the refrigerator for at least 2 hours or until set

Before serving, whip the remaining heavy cream with powdered erythritol and vanilla extract until stiff peaks form

Top each cheesecake jar with a dollop of whipped cream

Enjoy your low carb no-bake pumpkin pie cheesecake jars!