Low-Carb Pumpkin Cheesecake Fluff Dessert

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!