Description
A delicious and creamy Keto Coconut Cream Pie Dip, perfect for a low-carb dessert option.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- Optional: toasted coconut flakes for garnish
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered erythritol. Beat with an electric mixer until smooth and creamy.
- Add the heavy whipping cream, vanilla extract, coconut extract, and salt. Continue mixing until the mixture becomes thick and fluffy.
- Fold in the unsweetened shredded coconut, mixing gently until well combined.
- Transfer the dip to a serving bowl and smooth the top. If desired, garnish with toasted coconut flakes for added texture and flavor.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Notes
- For extra flavor, add a tablespoon of unsweetened cocoa powder to create a chocolate coconut cream dip.
- Serve with sliced strawberries or other low-carb fruits for dipping.
- Prep Time: 15
- Category: Dessert
- Method: Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 110mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
