Cinnamon Chips & Pumpkin Dip

Name: Cinnamon Chips & Pumpkin Dip
Cuisine: American
Ingredients: 3 sweet cinnamon egglife® egg white wraps; 1 tbsp keto-friendly sweetener; 1 tsp cinnamon; ¼ cup 35% heavy cream; 3 tsp keto-friend icing sugar sweetener, divided; 2 oz cream cheese, at room temperature; 3 tbsp canned pumpkin purée; ¼ tsp pumpkin pie spice (approx.); ⅛ tsp vanilla; pinch salt

6 steps

Updated at: Thu, 17 Aug 2023 03:01:45 GMT

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Ingredients

0 servings

3egg white wraps

1 Tbspsweetener

keto-friendly

1 tspcinnamon

Dip

¼ cup35% heavy cream

3 tspicing sugar sweetener

divided

2 ozcream cheese

at room temperature

3 Tbspcanned pumpkin purée

¼ tsppumpkin pie spice

⅛ tspvanilla

salt

Instructions

Step 1

Preheat oven to 375°F. Stack sweet cinnamon egglife; cut into 8 wedges.

Step 2

Arrange wedges on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.

Step 3

Bake wedges, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.

Dip

Step 4

Using electric mixer, beat cream for about 1 minute or until soft peaks form. Beat in 1 tsp sweetener for about 30 seconds or until stiff peaks form.

Step 5

In separate bowl, mix together cream cheese, remaining sweetener, pumpkin purée, pumpkin pie spice, vanilla and salt; fold in whipped cream. Garnish with sprinkle of pumpkin pie spice (if desired).

Step 6

Serve chips with dip and enjoy!