This luscious keto dessert dip has all the flavor of your favorite pie with a fraction of the carbs! Grab your favorite low carb cookies or some fresh strawberries and dig in.
Course Dessert
Cuisine American
Keyword coconut cream pie dip
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 8servings
Calories 205kcal
Ingredients
1cupcoconut cream (the thick portion from the top of a can of coconut milk)
In a medium saucepan over medium heat, bring the coconut cream to a simmer.
In a medium bowl, whisk the egg yolks with ⅓ cup of the Swerve Confectioners and the salt, whisking until smooth. Slowly whisk in about half of the hot coconut cream to temper the yolks.
Slowly whisk the egg yolk mixture back into the hot cream. Continue to cook another 4 to 5 minutes, whisking continuously, until the mixture thickens. Remove from heat and whisk in the coconut extract, then stir in the shredded coconut. Let cool completely.
In a large bowl, beat the cream cheese until smooth, then beat in the remaining ⅓ cup of Swerve Confectioners. Beat in the heavy cream and vanilla until well combined.
Gently fold the pudding mixture into the cream cheese until no streaks remain. Chill the mixture 1 hour to help firm up, then sprinkle with toasted coconut.
Notes
Storage Information: Store the dip in a covered container for up to 5 days. I do not recommend freezing this recipe.