A grain free pumpkin pie dessert dip with cinnamon pie crust chips and caramel sauce.
Course: and gluten free, grain free, low carb, paleo
Cinnamon Pie Crust Chips Ingredients:
1cupand 2 tbsp almond flour
¼cupbuttermelted or coconut oil, melted
1 ½tbspsweetener of choice: coconut sugar (paleo) or for low carb use 1 1/2 tbsp erythritol
½tspcinnamonfor sprinkling on the top of chips
1 ½tbspsweetener of choice for sprinkling on the top of chips: coconut sugaror erythritol for low carb
Pumpkin Pie Dip Ingredients:
½cuppumpkin puree (unsweetenedpumpkin should be the only ingredient)
¼cupunsweetened full fat canned coconut milkor heavy cream
2tbspsweetener of choice: coconut sugar for paleo or for low carb use erythritollike Swerve.
2tsppumpkin pie spice
Caramel Sauce Ingredients:
2tbspsweetener of choice: coconut sugaror for low carb use erythritol, paleo
2tbspbutteror coconut oil
2tbspheavy cream or coconut milk
2tbspwhipped cream or coconut creamoptionally sweetened with a couple drops honey or liquid stevia to taste.
½tbsp. chopped nuts * optional
Preheat oven to 350° F, and line a baking sheet with parchment paper. In a large mixing bowl combine: 1 cup and two tbsp. almond flour, 1 egg, ¼ cup melted butter or coconut oil, 1 ½ tbsp. granular sweetener of choice. Mix thoroughly together to form dough.
Spoon dough onto a large piece of parchment paper and put 2nd piece of parchment on top of dough, *see photo above. Press dough flat between the papers and roll with rolling pin or use hands to press and spread out dough. Making sure not to roll out dough too thin.
Once dough is spread out, pull top parchment paper off, and place bottom paper with dough onto baking sheet. Use a knife or pizza cutter to cut pie crust into shapes (square, or triangle shapes work well), see photo*.
In a small bowl combine: 1 ½ tbsp granular sweetener of choice, and ½ tsp cinnamon. Mix together thoroughly. Sprinkle cinnamon and sweetener mixture over the top of the pie crust chips. Bake for 12 minutes or until chips start browning at edges. Remove from oven and cool.
In a medium bowl combine all the pumpkin pie dip ingredients. Mix together or whisk together thoroughly. Set aside.
In a small sauce pan over medium heat combine all the caramel sauce ingredients except for the vanilla extract (it is added later). Melt and combine ingredients in sauce pan. Once all is combined and melted, bring to a boil on medium for 2 minutes and the then remove from heat. Let sauce cool for a couple minutes and then add the vanilla extract and mix it in. Let sauce cool and thicken for a few minutes.
Place pumpkin dip in a serving bowl on a large platter. Drizzle pumpkin dip with caramel sauce. Top with whipped cream or coconut cream. Place cinnamon pie crust chips on the platter surrounding the dip. Serve and enjoy dipping.
Nutritional Data for Low Carb Version (using Swerve erythritol as sweetener of choice): Servings: 5, Serving size: 1 out of 5 portions (exact number amount depends on how large you cut the chips), Cal: 354, Carbs: 9 g / Net Carbs: 5.2 g, Fiber: 3.8 g, Fat: 30 g, Protein: 8 g, Sodium: 189 mg, Sugar: 2 gNutritional Data for Paleo version (using coconut sugar as sweetener of choice): Servings: 5, Cal: 376, Carbs: 16 g / Net Carbs: 12.2 g, Fiber: 3.8 g, Fat: 30 g, Protein: 8 g, sodium: 190 mg, Sugar: 9 g*all nutritional data are estimates based on the products I used*