Keto Pumpkin Cheesecake Lasagna

Keto Pumpkin Cheesecake Lasagna Directions

• STEP
  

  1

  Make cheesecake layer

  In a large bowl, beat cream cheese and sweetener together using an electric mixer until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.

  Ingredients

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar-free sweetener
  • 1 cup heavy cream

  

• STEP
  

  2

  Make pumpkin layer

  In a medium bowl, whisk milk, pudding mix, pumpkin puree, cinnamon, nutmeg, ginger, allspice and cloves. Mix until smooth.

  Ingredients

  • 2 cups milk of choice
  • 2 small boxes sugar-free pudding
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves

  

• STEP
  

  3

  Spread cream cheese layer

  Spread a thin layer of cream cheese mixture in the bottom of a 2-2.5 quart casserole dish. Scatter half of the cereal on top to form a thin layer.

  Ingredients

  • 9 oz package Catalina Crunch Cinnamon Toast Cereal

  

• STEP
  

  4

  Assemble lasagna

  Top with half of the pudding mixture, then half of the remaining cream cheese mixture. Repeat the layers starting with the remaining cereal, then remaining pudding mixture and ending with remaining cream cheese mixture.

  

• STEP
  

  5

  Refrigerate

  Loosely cover the dish with plastic wrap and refrigerate at least 4 hours or overnight. Just before serving, drizzle with caramel sauce and top with chopped pecans if desired.