About
This seasonal dip masquerades as a decadent dessert, but it’s totally keto! Since it’s so low carb, you can dip in your favorite keto cookie from the Carb Manager recipe log.
The original recipe here makes about 2 cups dip.
Ingredients
- ½ cup whipping cream, extra heavy/gourmet, not whipped
- 1 teaspoon stevia in the raw, bakers bag
- 4 ounce cream cheese
- 2 teaspoon stevia in the raw, bakers bag
- 4 tablespoon pumpkin, canned
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon pumpkin pie spice
Instructions
- In a stand mixer, whip cold heavy cream to a stiff whipped cream. Whip in the first amount of stevia. When done, set the whipped cream aside in a small bowl in your refrigerator for later.
- Wipe your mixing bowl clean and attach your paddle mixer attachment. Beat the cream cheese on a high speed until you have a lump-free and soft cream cheese. Beat in the second amount of stevia, followed by the canned pumpkin. Finally, beat in the vanilla, salt, and pumpkin pie spice.
- Use a spatula to fold the whipped cream into the pumpkin dip gently, so as not to deflate the whipped cream. Cool in your refrigerator until ready to serve.
Nutrition Facts
- Servings: 8
- Calories: 104.3kcal/436.3kJ (per serving)
- Fat: 10.3g (per serving)
- Carbs: 2.1g (per serving)
- Protein: 1.4g (per serving)
