Low Carb Pumpkin Marscapone Creme

Keto Pumpkin Marscapone Creme featuring Snickerdoodle Gra-POW! Cookie Granola!

Our cookie granola can be quite versatile.  You can use it to top all sorts of things, but with pumpkin season upon us, I wanted to create something different from the typical cereal/cookies-and-milk, or granola-and-yogurt, thing.  This sure fits the bill!  It's not dairy-free, but if you don't have a problem with that, try it out!

Like a deconstructed pumpkin cheesecake...It's spicy, creamy, crunchy, chewy, sweet, and salty - all in one, low carb dessert.

Here's what you'll need:

• 3 large egg yolks
• 1/3 cup marscapone cheese
• 2 1/2 cups of heavy whipping cream
• 1/3 cup sweetener (I used powdered Swerve)
• 1 tsp stevia extract, pure powder or liquid (I used NOW Foods Stevia extract powder)
• 1/4 cup pure pumpkin puree
• 1/2 tsp pumpkin pie spice
• 1 tsp xantham gum
• 1/2 tsp vanilla extract
• 1-2 6 ounce bag(s) of Gra-POW! Snickerdoodle Cookie Granola

1. In a small bowl, whisk together the sweetener, salt, xantham gum, and pumpkin pie spice.  Set aside.

2. In a medium saucepan, on medium heat, whisk together the marscapone cheese, egg yolks, pumpkin puree, and vanilla extract, while slowly adding in 1 1/2 cups of the heavy whipping cream.

3. Whisk the mixture for 6-7 minutes, or until it has thickened.  Remove from the heat, and once cool enough, place into a refrigerator.

4. Using the remaining heavy whipping cream and a medium mixing bowl, make whipped cream using a hand blender.  Add stevia extract liquid or powder at this point.  Set the bowl in the refrigerator.

5. Once both mixtures are at about room temperature, gradually fold the pumpkin/cheese mixture into the whipped cream.  Transfer it all into whatever sort of dish you will be serving it from/in, and then place back into the fridge to chill.

6. Once chilled, serve it topped with 1/2 ounce of Gra-POW! Snickerdoodle Cookie Granola. And you can add more if you like!

This recipe makes 12 servings.