Cheesecake Dip is a low carb appetizer or dessert that is just as tasty as it is keto-friendly. Use a handful of ingredients to make a sweet treat that is sure to please a crowd.
Why This Will Be Your New Favorite Keto Dessert
- Fast. Excluding the time this Cheesecake Dip takes to chill, it is made extremely fast. It only takes about 8 minutes to prepare the dip. While you can eat it straight away, it does taste better after it’s cold.
- Easy. Mix together just a few ingredients and pop them in the fridge. Serve with your favorite low carb sweet favorites for the perfect keto dessert or snack.
- Minimal Ingredients. Grab 5 simple ingredients to make this Chocolate Chip Dip.
- Low Carb. Only net carbs per serving.
What Is Cream Cheese Dip Made Of?
In my opinion, any recipe that doesn’t require an extra trip to the grocery store and tastes great is a wonderful recipe. If you’re already eating low carb, you’ll likely have all of these ingredients in your kitchen already!
- Cream Cheese - Softened cream cheese makes combining the other ingredients incredibly easy to do by hand or with a mixer.
- Almond Milk - Unsweetened almond milk does a great job of keeping the carbs low and prevents the dip from being too thick when it cools.
- Vanilla - Adds another layer of sweetness without any added carbs.
- Swerve Confectioner’s Sugar - When combined with the softened cream cheese, this creates the perfect no bake cheesecake texture.
- Sugar Free Chocolate Chips - Save money and keep the carbs at bay by making your own low carb chocolate chips .
How To Make Cheesecake Dip
With just a few simple steps, you’ll have the perfect low carb appetizer that your guests will adore. Not only is it delicious, but they won’t even know they’re eating something that’s keto-friendly.
- In a large bowl, mix together softened cream cheese, vanilla, almond milk, and Swerve Confectioner’s Sugar.
- Once the ingredients are well incorporated, fold in the chocolate chips.
- Cover the bowl of Cheesecake Dip and refrigerate before serving for the consistency to thicken.
- Remove from the refrigerator, remove the cover, and serve with your favorite low carb dippers.
Variations
- Make it chocolatey. When you’re mixing together all of your ingredients, sprinkle in a little low carb cocoa powder to make it a chocolate cheesecake dip.
- Swap out the extract. To make it festive, swap out the almond extract for a little peppermint extract for a mint chocolate cheesecake dip.
- Add protein. Add a scoop of protein powder to the mix to help meet your daily protein macros.
What To Dip In This Chocolate Chip Dip
- Berries - To keep the carbs low, consume these in moderation. Use blackberries, raspberries, or even strawberries for dipping.
- Low Carb Chocolate Chip Cookies
- Keto Ginger Cookies
- Almond Flour Cookies
- Pork Rinds - Toss them in melted butter, cinnamon, and swerve then toss them in the air fryer for a few minutes until crisp.
Cheesecake Dip is a delicious blend of keto-friendly ingredients that create a rich and flavorful cheesecake inspired dish. It gives the illusion of digging into a piece of your favorite cheesecake without the bake time or the carbs!
If you’ve ever made a no bake cheesecake, you know that it still tastes very similar to traditional cheesecake, but not identical. This Cheesecake Dip follows the same flavor profiles as a no bake cheesecake. It still gives you the flavor combinations you’re craving, but it doesn’t taste exactly like that slice of cheesecake your grandma used to make.
Cream cheese softens to room temperature relatively quickly without any additional help. In 30 minutes of sitting at room temperature, it is generally softened enough to use in this dish. If you’re in a rush to save a little time, you can place a wrapped block of cream cheese into a bowl of warm water. This will speed up the process and have your cream cheese ready to use in about 10 minutes.
Due to the high dairy content of this Cheesecake Dip, the longer it sits, the more it will begin to separate. This doesn’t mean that it isn’t safe to eat, just make sure you stir it well to incorporate all of the ingredients. For the best bite, store any leftovers in the refrigerator in an airtight container and try to enjoy them within 5 days of preparing the dip.
More Low Carb Desserts
Low carb desserts can be the thing that keeps you on track when you’re fighting those cravings in the early days of switching to a keto lifestyle.
Check out some of my other delicious keto sweet treats to kick those cravings to the curb:
- No Bake Peanut Butter Bars
- Cookie Dough Bites
- Low Carb Cheesecake
Cheesecake Dip | Keto Chocolate Chip Dip Recipe
Ingredients
- ▢ 8 oz Cream Cheese
- ▢ 1/2 cup Unsweetened Almond Milk
- ▢ 1/2 cup Powdered Swerve
- ▢ 1 tsp Vanilla extract
- ▢ 1/4 cup Sugar-Free Chocolate Chips
Instructions
- In a large bowl, mix together softened cream cheese, vanilla, almond milk, and Swerve Confectioner’s Sugar.
- Once the ingredients are well incorporated, fold in the chocolate chips.
- Cover the bowl of Cheesecake Dip and refrigerate before serving for the consistency to thicken.
- Remove from the refrigerator, remove the cover, and serve with your favorite low carb dippers.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Cheesecake Dip | Keto Chocolate Chip Dip Recipe
Ingredients
- 8 oz Cream Cheese
- 1/2 cup Unsweetened Almond Milk
- 1/2 cup Powdered Swerve
- 1 tsp Vanilla extract
- 1/4 cup Sugar-Free Chocolate Chips
Instructions
- In a large bowl, mix together softened cream cheese, vanilla, almond milk, and Swerve Confectioner’s Sugar.
- Once the ingredients are well incorporated, fold in the chocolate chips.
- Cover the bowl of Cheesecake Dip and refrigerate before serving for the consistency to thicken.
- Remove from the refrigerator, remove the cover, and serve with your favorite low carb dippers.
Cheesecake Dip | Keto Chocolate Chip Dip Recipe https://twosleevers.com/cheesecake-dip/
This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn’t appreciate an easy dinner option?
What Makes This Chicken Pot Pie Soup So Good
- Fast. Made in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . Only 8 net carbs per serving.
- Delicious. All of the classic flavors of a traditional chicken pot pie without all of the carbs.
So there are those days where you just don’t really feel like cooking. And believe me, those days happen more often than we’d like to admit.
Those are the days you need something quick and easy to make, but nobody wants to eat something store-bought when you can enjoy a homemade meal instead. This Chicken Pot Pie Soup recipe is the perfect dish for nights like those.
This dish gives you all the creamy, savory, and scrumptiousness of chicken pot pie in beautiful soup form.
You get all the benefits of the comfort food staple without all the extra effort and time. And honestly, if there’s an easier route to get the same end result with less effort, I’m going to take it, especially when it comes to cooking.
But to make this even easier, I made this using leftover rotisserie chicken! I always buy rotisserie chicken but I can’t always think of recipes using that rotisserie chicken. This pot pie soup will be a great way to use up that chicken.
Not only is this a fantastic substitute for chicken pot pie, but this soup also freezes very well. It’s the perfect dish to make for meal prepping for the week and it tastes every bit as good the next day!
Ingredients You’ll Need
- Butter
- Minced Garlic
- Onion
- Celery
- Rotisserie Chicken
- Green beans
- Carrots
- Green Peas
- Chicken Broth
- Kosher Salt
- Pepper
- Dried Thyme
- Heavy Cream
- Xanthan gum
How To Make Keto Chicken Pot Pie Soup
- Melt butter in a pan. Add onions, celery, and garlic and sauté until the onion is translucent.
- Add chicken green beans, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook until the vegetables are tender. If you are using uncooked chicken, check to ensure the chicken has cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Add the xanthan gum and stir. Simmer for 5 minutes and then serve hot.
Watch The Video For Step By Step Instructions
How To Make Instant Pot Chicken Pot Pie Soup
If you want to cook this in the Instant Pot, feel free to use either fresh or frozen vegetables. If you’re using fresh veggies, and cooked chicken, cook for 1 minute under pressure. For raw chicken, cut into bite-size pieces, use frozen vegetables, and cook for 4 minutes.
Tips And Tricks
- The recipe freezes very well, just make sure to freeze it in serving size portions to save yourself from having to wait too long to enjoy it the next time you get the craving.
- If you’re really craving the pie version, use the leftovers with just a smidgeon of broth, cover with fathead dough, and bake. Two for one recipe! #ruthlessefficiency at work!
- You can do this with uncooked chicken as well, it will just take a little longer to cook.
How Long Does It Last?
Chicken Pot Pie Soup is delicious right when it’s made, but it might actually be better as leftovers. When stored in an air-tight container in the refrigerator, it stays good up to 5 days.
More Great Soup Recipes
- This Split Pea and Ham Soup is a warm and hearty soup that makes a great simple dinner option!
- This recipe for a Pressure Cooker Butternut Apple Soup with Bacon is likely to be one of the simplest recipes you’ve ever made. Unless you cook from my recipes all the time, in which case, it’s at least as simple as the other Twosleevers recipes.
- Trying to eat low carb, but really craving a creamy Lobster Bisque? Try my Low Carb Lobster Bisque for a delicious replacement, that’s on par with your diet plan!
Chicken Pot Pie Soup
Equipment
- 3-Quart Pot
- Instant Pot
Ingredients
- ▢ 2 tablespoons butter
- ▢ 1 tablespoon Minced Garlic
- ▢ 1/2 cup Onion , chopped
- ▢ 1 cup Celery , diced
- ▢ 3 cups Rotisserie Chicken , diced (or use diced uncooked chicken thighs)
- ▢ 1 cup green beans , cut
- ▢ 1/2 cup Carrots , sliced
- ▢ 1/3 cup Green Peas , (optional but highly recommended)
- ▢ 3 cups chicken broth
- ▢ 1/4-1/2 teaspoon Kosher Salt
- ▢ 1 teaspoon pepper
- ▢ 1 teaspoon Dried Thyme
- ▢ 1 cup Heavy Cream
- ▢ 1/4 teaspoon xanthan gum
Instructions
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, green beans, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through. If you are using uncooked chicken, check to ensure the chicken has cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the xanthan gum and stir to mix. Allow the soup to boil gently for 5 minutes and then serve hot.
For Instant Pot
- Place chickens, onion, celery, garlic, melted butter, green beans, carrots, peas broth, salt, pepper, and thyme into your pressure cooker. In other words, pour everything but the cream and xanthan gum in there.
- Cook on high pressure for 2 minutes. Allow it to release pressure naturally for 5 minutes, and then carefully release all remaining pressure. If you start to get soup spurting out of the valve, quickly close the valve and let it rest a minute or two before trying again
- Open the lid, and turn the pot to sauté. In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the xanthan gum and stir to mix. Allow the soup to boil gently for 5 minutes and then serve hot.
Watch The Video
- The recipe freezes very well, just make sure to freeze it in serving size portions to save yourself from having to wait too long to enjoy it the next time you get the craving.
- If you’re really craving the pie version, use the leftovers with just a smidgeon of broth, cover with fathead dough, and bake. Two for one recipe! #ruthlessefficiency at work!
- You can do this with uncooked chicken as well, it will just take a little longer to cook.
- If you want to cook this in the instant pot, feel free to use either fresh or frozen vegetables. If you’re using fresh veggies, and cooked chicken, cook for 1 minute under pressure. For raw chicken, cut into bite-size pieces, use frozen vegetables, and cook for 4 minutes.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Originally Published October 2, 2019
