The Gypsy Homestead

~All Good Things Are Wild And Free~

Low Carb Salted Caramel Pumpkin Cheesecake Shots!

Low Carb Salted Caramel Pumpkin Cheesecake Shots

These are SOOOO GOOOOOOD!!!!! If you are trying to watch your carbs, yet the sweet tooth monster has bitten you, THESE ARE THE ANSWER!!!   Just the right amount of sweet to satisfy the craving, yet still keep you on program! 

Enjoy ~~~~~~~

What I love most is the no bake part. No, I think I love the taste the most. You try it and decide. Now I did use a couple of specialty products here. One reason is that I simply don't have tons of time in the kitchen these days. So you can make some substitutions, or you can make sure you have these two products on hand.

1. Walden Farms Caramel Dip. You could make your own, but that can be a tad complicated. This works. It is super sweet to me, so I cut back on the sweetener in the cheesecake portion.

2. Gingerbread flavored sugar free syrup. Mine happens to be Jordan's Skinny Syrups. You can use any brand you can find--Da Vinci for example. It doesn't have to be gingerbread flavor, but that certainly was nice. It makes the almonds taste like a crunched up cookie.

These are dessert shots. Very rich and no big portions. Just enough to satisfy a sweet tooth.

Salted Caramel Pumpkin Cheesecake Shots
4 oz cream cheese, softened
1/2 cup pumpkin puree
2 tbsp
erythritol blend
1/2 tsp pumpkin pie spice
3 tbsp
almond meal
1 tbsp sugarfree Gingerbread syrup
4 tbsp Walden Farms Caramel Dip
pinch Kosher salt

Combine cream cheese and pumpkin puree. Stir in erythritol blend and pumpkin pie spice. Mix with hand blender until smooth. In a small bowl, combine almond meal and gingerbread syrup. Spread onto a cookie sheet and toast for about 5 minutes until browned and lightly crisp. (I used my toaster oven at about 350.)

Divide the almond crumbs among the bottoms of 4 small dessert cups or shot glasses. If using narrow shot glasses, transfer the pumpkin cheesecake mixture into a sandwich bag. Snip the end and fill the glasses half way with the cheesecake. Spoon about 1 1/2 tsp of caramel sauce over the cheesecake. Use the remaining cheesecake mixture to fill the glasses, reserving enough for a decorative dollop for each. Top with additional caramel dip and sprinkle with a very tiny pinch of kosher salt. Add the decorative dollop of pumpkin mixture. Chill and serve. Use some adorable
shot glasses for visual appeal!!! 

Serves 4:     110 calories   4 net carbs    9 g fat

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