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Keto Pumpkin Cheesecak Dip with Pie Crust Cookies

Keto Pumpkin Cheesecak Dip with Pie Crust Cookies


Ingredients and Directions:

Pie crust cookies: makes 60 cookies

1 cup almond flour

3tbsp coconut flour 

1 tsp xanthan gum

1/2 tsp salt

8 tbsp butter, chilled and cubed 

1 oz cream cheese 

1 egg

1 1/2 tsp apple cider vinegar 

1 scoop TeamKeto Vanilla C8 Powder

Optional: 1tbsp brown monkfruit and 1/4 tsp cinnamon for dusting

In a food processor place almond flour,  coconut flour, xanthan gum and salt. Pulse until combined, then add in chilled butter. Mix until crumbly. Add in egg, cream cheese and apple cider vinegar. Mix until combined. Place in plastic wrap and chill in freezer for one hour. 

Place in between parchment paper and roll out dough. Place back in freezer for 5 mins (this will help you to be able to cut the 60 cookies with ease). If needed in between bakes you can place the dough in freezer until you're ready to cut the next batch of cookies.

Bake at 350° for 13 mins, or until lightly golden. Optional: you can dust tops with brown monkfruit and cinnamon mixture. 

Pumpkin cheesecake dip: 

4 oz cream cheese 

1/2 cup pumpkin 

1/2 tsp pumpkin pie spice

1 cup whipped cream

1/4 cup powdered monkfruit 

In a bowl place all ingredients, and using a handheld electric mixer whisk until light and fluffy. 

If needed for later just keep dip in fridge and it will hold its shape and texture. 

Makes 16 servings (3-4 cookies Per serving, 2 tbsp dip per serving)

Macros per serving: 197 Cal, 20g fat, 4g protein, 2g net carbs 




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