3 sweet cinnamon egglife® wraps
1 tbsp keto-friendly sweetener
1 tsp cinnamon
¼ cup 35% heavy cream
3 tsp keto-friend icing sugar sweetener, divided
2 oz cream cheese, room temperature
3 tbsp canned pumpkin purée
¼ tsp pumpkin pie spice
⅛ tsp vanilla
Preheat oven to 375°F. Stack egg white wraps; cut into 8 wedges.
Arrange on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.
Bake chips, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.
Using an electric mixer, beat cream for 1 minute or until soft peaks form. Beat in 1 tsp sweetener for about 30 seconds.
In separate bowl, mix together cream cheese, remaining sweetener, pumpkin purée, pumpkin pie spice, vanilla and salt; fold in whipped cream. Garnish with sprinkle of pumpkin pie spice.
Serve chips with dip.