Fall is pumpkin season so I get super excited when I see all of the pumpkin flavored things hit stores. It inspires me to buy pumpkin puree and experiment. Since I find that one can of pumpkin puree can last forever because a tablespoon of pumpkin puree can go a long way, I’m sharing this recipe as one of a few that I plan to make and feature over the next week. This No Bake Pumpkin Cheesecake Dip w/ Low-Carb Cinnamon Sugar Tortillas is easy to make, low-carb, keto-friendly, free of refined sugar, and can be a perfect sweet alternative to chips & dip. You can make the dip ahead of time and cook the chips in minutes whenever you’re ready to eat them. Enjoy.

I made these chips with Cut Da Carb wraps.

They are only available for purchase on their website (linked below in the recipe). While I haven’t tried this yet, you can use these wraps and the recipe for the chips below to make savory tortilla chips too. I might use Tajin or Bravado Spice Jalapeño Garlic and pair it with my recipes for Loaded Nachos, Guacamole or Queso.

This recipe has 6 servings.

Each serving has 194 calories and is 8g net carbs. If you follow Weight Watchers, each serving is 9 SmartPoints.

No Bake Pumpkin Cheesecake Dip w/ Low-Carb Cinnamon Sugar Tortillas

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A keto-friendly, sugar-FREE and low-carb dessert recipe that is easy to make and perfect for fall gatherings like Thanksgiving.

Course: Appetizer, Snack

Cuisine: American

Keyword: Pumpkin Recipes, Pumpkin Spice

Servings: 6

Calories: 184kcal

Author: Davinah S. Smith

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Ingredients

Pumpkin Cheesecake Dip

• 3 tbsp Keto Brown Sugar Replacement
• 3 tbsp heavy whipping cream
• 3 tbsp pumpkin puree
• 1 tbsp pumpkin spice
• 1/2 tsp maple extract you could also use Vanilla
• 3 oz cream cheese softened

Low-carb Cinnamon Sugar Tortillas

• 2-3 Cut Da Carb Wraps cut into triangle chips (each wrap makes 24 chips)
• 2-3 tbsp Keto Cinnamon Sugar
• 4-6 tbsp Coconut Oil for frying

Instructions

• Add all ingredients for the No Bake Pumpkin Cheesecake Dip to a stand mixer or blender. Blend or whip until combined (~1 minute). Refrigerate until you are ready to use it.
• Heat Coconut Oil in a frying pan. I used a 12-in skillet.
• Add 10-12 chips to the oil and fry until lightly browned (this happens in less than one minute). The wraps are thin enough that you do not need to flip them to get a crispy chip.
• Remove the chip batch from the oil and allow to drain on a cooling rack in a baking sheet or on a paper towel lined plate. Top each batch with about 1/2 tbsp of cinnamon sugar immediately. Repeat until all chips are fried. I make just enough so that I’m not saving any chips.
• Serve the chips with the dip.

Recipe Nutrition Facts

Nutrition Facts

No Bake Pumpkin Cheesecake Dip w/ Low-Carb Cinnamon Sugar Tortillas

Amount Per Serving

Calories 184 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 12g60%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 25mg8%

Sodium 105mg4%

Potassium 41mg1%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 0g0%

Protein 2g4%

Vitamin A 1360IU27%

Vitamin C 0.5mg1%

Calcium 22mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Share your photos & mention @DrDavinahS! I love seeing them!

Nutritional DisclaimerThe nutritional information comes from Spoonacular API, a database of food ingredients. The nutritional information for any recipe will vary based on the exact product you use and the brand. I do not include erythritol or sugar alcohols in the final carb or net carb count as it does not have any impact on my blood glucose levels. Before starting keto or a low-carb eating plan, you should consult your doctor. I am sharing my personal experiences and none of the information included in my recipes or throughout the site should be taken as medical advice.