Keto Pumpkin Pie Chocolate Cheesecake Jars


Step 1Place the mascarpone, heavy cream, pumpkin puree, powdered low-carb sweetener, raw cacao powder, vanilla and pumpkin spice in a mixing bowl. Whisk together using an electric whisk until thick and creamy.

Step 2Spoon the mix into jars or pipe if you want to be fancy!
I used 150 ml/ 5.1 oz jars for 6 servings.

Step 3Chill in the fridge for one hour. If you’re in a rush you can skip this step but I think it makes them nicer.

Step 4To make the chocolate ganache heat the cream on a medium heat until hot (not boiling or bubbling though).

Step 5Remove from the heat and add the butter and dark chocolate. Do not stir, leave it to soften undisturbed for about 5 minutes.

Step 6After 5 minutes, whisk with a hand balloon whisk until melted and glossy.

Step 7Top the keto cheesecake jars with the chocolate ganache. Serve immediately or place in the fridge if you want a firmer ganache.

Step 8Store in the fridge for up to 5 days.