Keto Pumpkin Cheesecake Lasagna

Step by Step Instructions

1. 1

   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.

   For this step

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

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

   For this step

   • 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
3. 3

   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.

   For this step

   • 9 oz package Catalina Crunch Cinnamon Toast Cereal
4. 4

   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.

5. 5

   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.