Keto Pumpkin Cheesecake Dip
⏱ Prep: 12 min🍳 Cook: N/A✅ Ready: 12 min
104
Calories
1.8g
Net Carbs
1.4g
Protein
10.3g
Fat
⏱ Prep: 12 min🔥 Cook: 0 min⏰ Ready: 12 min
This seasonal dip masquerades as a decadent
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – ½ cup
- Stevia In The Raw, Bakers Bag – 1 teaspoon
- Cream Cheese – 4 ounce
- Stevia In The Raw, Bakers Bag – 1 teaspoon
- Pumpkin, Canned – 4 tablespoon
- Vanilla Extract – ¼ teaspoon
- Salt – ⅛ teaspoon
- Pumpkin Pie Spice – ½ tsp