Low Carb Pumpkin Cheesecakes

Tasty Pumpkin Cheesecake

1 pkg plain gelatin

1/4 c water

8 oz soft cream cheese

1 c heavy cream

1 t vanilla

1/2 c pumpkin puree

1 t cinnamon

dash nutmeg, cloves

12 pkts of sweetener

Whip 3/4 c cream until very stiff; set aside.

Dissolve gelatin in cold water.

Heat 1/4 cup cream in a medium bowl in the microwave until very hot.

Cut cream cheese in small pieces and add to cream.

Add gelatin, vanilla, spices, pumpkin, and sweetener.

Beat well with electric mixer.

Fold in whipped cream.

Line regular size muffin cups with paper and divide mixture evenly among the 12 cups.

Refrigerate about 2 hours until firm.

Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.

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