Keto Low-Carb Pumpkin Cheesecake Fluff Dessert

Indulge your sweet tooth with this easy, no-bake Keto Pumpkin Cheesecake Fluff Dessert! Perfectly creamy and rich in flavor, this delightful treat is not only low in carbs but also satisfies your cravings without compromising your ketogenic diet. In this comprehensive guide, you will find all the details you need to create this delicious dessert, along with nutritional information and tips for customization.

Ingredients

Main Ingredients

  • 1 (8 oz) container of sugar-free Cool Whip (or homemade whipped cream)
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 box (3.4 oz) sugar-free cheesecake-flavored Jell-O pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

Optional Toppings

  • Whipped cream (sugar-free)
  • Chopped nuts (like pecans or walnuts, for added crunch)
  • Low-carb chocolate chips (for added sweetness)

For the Cookie Chips

  • Low-carb tortillas (such as almond flour tortillas)
  • 1 tablespoon butter (for frying)
  • Cinnamon and erythritol mixture (for sprinkling)

Equipment Needed

  • Large mixing bowl
  • Whisk or electric mixer
  • Spatula
  • Pie dish or serving bowl
  • Frying pan or skillet
  • Baking sheet (if baking tortilla chips)

Instructions

Step 1: Prepare the Cookie Chips

  1. Cut the Tortillas: Start by cutting low-carb tortillas into triangles or strips, depending on your preference for cookie chips.
  2. Fry the Chips: In a frying pan over medium heat, melt 1 tablespoon of butter. Once hot, add the tortilla pieces and fry until golden brown and crispy on both sides, about 2-3 minutes per side.
  3. Sprinkle with Cinnamon: Once fried, remove the tortilla chips from the pan and place them on a paper towel to drain any excess oil. While they’re still warm, sprinkle them with a mixture of cinnamon and erythritol (or your favorite low-carb sweetener).

Step 2: Prepare the Pumpkin Cheesecake Fluff

  1. Combine Ingredients: In a large mixing bowl, combine 1 can of pure pumpkin puree, 1 box of sugar-free cheesecake-flavored Jell-O pudding mix, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of pumpkin pie spice.
  2. Whisk Together: Using a whisk or an electric mixer, mix the ingredients until they are well combined and smooth. The mixture should be thick and creamy.
  3. Fold in Cool Whip: Gently fold in the 1 container of sugar-free Cool Whip until fully incorporated. Make sure to combine it well without deflating the whipped topping too much.

Step 3: Chill the Dessert

  1. Chill Time: Cover the bowl with plastic wrap or transfer the mixture to a pie dish. Refrigerate for at least 1-2 hours to allow the flavors to meld and the texture to firm up.

Step 4: Serve

  1. Presentation: Once chilled, serve the pumpkin cheesecake fluff in the pie dish or scoop it into individual serving cups for a more elegant presentation.
  2. Garnish: Optionally, top with additional sugar-free whipped cream, chopped nuts, or low-carb chocolate chips for added flavor and texture.

Step 5: Enjoy!

Dig in and enjoy your delicious Keto Pumpkin Cheesecake Fluff! It can be served as a dessert after dinner or enjoyed as a sweet snack throughout the day.

Nutritional Information (per serving, based on 8 servings)

  • Calories: 100
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Net Carbs: 4g
  • Protein: 2g
  • SmartPoints: 3 points per serving (may vary based on specific ingredients used)

Tips for Making the Best Keto Pumpkin Cheesecake Fluff

  1. Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can affect the carb count.
  2. Whipped Cream Options: If you prefer, you can make your own whipped cream using heavy cream and a low-carb sweetener. This can give you more control over the sweetness and creaminess.
  3. Spice It Up: Adjust the spices according to your taste. Adding a pinch of nutmeg or allspice can enhance the fall flavors even more.
  4. Chilling Time: For the best texture, allow the fluff to chill for several hours or overnight. This will help the flavors develop and create a firmer consistency.
  5. Custom Cookie Chips: If you want a baked option, brush low-carb tortilla triangles with butter, sprinkle with cinnamon and erythritol, and bake at 350°F (175°C) for about 10-12 minutes until crispy.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making it even more delicious.
  7. Dietary Adjustments: For dairy-free options, use coconut whipped cream and a non-dairy cream cheese alternative to keep the dish suitable for various dietary preferences.

Conclusion

This Keto Pumpkin Cheesecake Fluff Dessert is a simple yet indulgent treat that satisfies your sweet cravings while keeping your carb count low. Perfect for fall gatherings, holiday celebrations, or any time you want to enjoy a rich, creamy dessert without the guilt, this dish is sure to become a staple in your low-carb repertoire. Enjoy this delightful treat, and feel free to experiment with different toppings and flavors to make it your own!