If chips and dip is your favorite snack, then you’ll love the dessert version! A fluffy and sugar free, cream cheese frosting dip served with keto shortbread cookies makes the perfect treat as an after-school snack or after-dinner delight! Recipe + photo by @liftingiscake

What You’ll Need for Dessert Dip:

Buttercream:

-1 bag of Keto and Co Buttercream Frosting Mix (Also available on Etsy)

-1 cup cream cheese

-1 Tbsp lemon juice

-1 ½ cup butter, softened

-1 Tbsp vanilla extract

-¼ tsp salt

Whipped Cream:

-3 oz cream cheese

-1/3 cup powdered sweetener of your choice

-1 cup heavy cream

-1 Tbsp of vanilla extract

What You’ll Need for the Shortbread Cookies:

-1 bag of Keto and Co Shortbread Mix (Also available on Etsy)

-1 cup of butter

-1 egg

-Parchment paper

-Sugar free sprinkles (We love The Sprinkle Company)

Cooking Instructions:

Combine Keto and Co Shortbread Cookie Mix, butter and egg until smooth dough forms. Once dough has formed, add in your sprinkles.
Roll dough between two sheets of parchment paper to ¼” thick.
Cut into 16, 3-inch rounds or squares and place on a baking sheet. Bake at 350F for 10-15 minutes.
While your cookies are baking, make your dessert dip.
First make the Keto Buttercream Frosting according to the instructions on the package.
Then make the whipped cream. Cream the cream cheese and powdered sweetener until well combined.
Add in heavy cream and vanilla extract and whisk for 5-7 minutes until you see stiff peaks. Set aside.
Mix together 1 cup of buttercream mixture and 1 cup of the whipped cream mixture and fold in sprinkles.
Serve with your keto shortbread cookies once cooled and enjoy!