Low Carb No-Bake Pumpkin Pie Cheesecake Jars

Step 1Place all the dry crust ingredients together in a bowl and stir. Add the coconut oil and mix well. Place to one side.

Step 2To a clean bowl, add the mascarpone cheese, pumpkin puree, 1/2 cup whipping cream, erythritol and spices to another clean mixing bowl. Whisk using an electric whisk until thick and fluffy. This takes about 3 - 5 minutes.

Step 3Split the crust ingredients between 4 jars.

Step 4Top with keto pumpkin cheesecake mix and whipped cream. Place in the fridge to set for 1 hour before serving.

Step 5To serve, sprinkle with the remaining toasted coconut and crushed pecans. Enjoy! To store, refrigerate for up to 3 days.