I took inspiration from a Keto Pepperoni Pizza Casserole and reimagined it as a pizza dip that has readers asking how I pulled it off.

Jump to Recipe

I made this Keto pizza dip on a whim and now it’s one of those things I cant stop making. It’s more than just a dip, it’s tangy, gooey, and a little spicy, with a creamy base from cream cheese and the familiar snap of pepperoni.

It teases that pizza vibe without the carbs, so it works as Low Carb Appetizers or even a rushed Keto Dinner when I need something satisfying. I promise there’s a little trick that makes people ask for the recipe twice, and yeah sometimes I change it and it fails but most times its spot on.

Ingredients

Print Recipe (No Advertisments)

Cream cheese: adds rich creamy texture and fat, low carbs makes dip super smooth.
Sour cream or Greek yogurt: gives tang adds protein, lightens the dip a bit.
Pizza sauce: tomato flavor, provides acidity and herbs, watch sugars in some jars.
Mozzarella: melty gooey protein and calcium gives that classic cheesy stretch.
Parmesan: salty nutty umami boost adds depth without extra carbs.
Pepperoni: spicy savory meat adds fat and protein, salty so use less if needed.
Italian seasoning: dried herbs bring aroma and flavour without calories or carbs.
Green onions or basil: fresh brightness, low calorie makes the dip pop visually.

Ingredient Quantities

8 oz cream cheese, softened to room temp

1/2 cup sour cream or plain Greek yogurt (your call)

1/2 cup sugar free pizza sauce or low sugar marinara

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes, optional

6 oz pepperoni, chopped or use mini pepperoni

2 tbsp sliced green onions or chopped fresh basil for topping

Salt and black pepper, to taste

1 tbsp olive oil, optional for a little shine

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F and grease a small baking dish or pie plate, about 8 inches, with a little olive oil or nonstick spray.

2. Soften the 8 oz cream cheese to room temp so it mixes easy. If you’re short on time zap it in the microwave 10 to 15 seconds, then stir until smooth.

3. In a bowl beat the softened cream cheese with 1/2 cup sour cream or plain Greek yogurt (your call) until creamy. Add 1/2 cup sugar free pizza sauce, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt and black pepper to taste and mix until even.

4. Stir in 1 cup of the shredded mozzarella and the 1/2 cup grated Parmesan until well combined. Dont over mix or it’ll get gummy.

5. Fold in about half the chopped pepperoni (reserve the rest for the top). If you want extra pizza flavor, quickly crisp the reserved pepperoni in a dry skillet for 30 to 60 seconds before topping.

6. Spoon the mixture into the prepared dish, smooth the top, then sprinkle the remaining 1/2 cup shredded mozzarella and the rest of the pepperoni evenly over it.

7. Bake at 375 F for 15 to 20 minutes until the cheese is bubbly. If you want browned bubbly cheese, switch to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

8. Remove from oven and let rest 3 to 5 minutes so it sets a bit. Drizzle 1 tbsp olive oil on top if you want a little shine and extra richness.

9. Scatter 2 tbsp sliced green onions or chopped fresh basil over the top, add red pepper flakes if you like heat, then serve warm with low carb dippers like celery sticks, cucumber slices, pork rinds or keto crackers.

Equipment Needed

1. Oven (preheat to 375 F)
2. 8 inch baking dish or pie plate, greased
3. Medium mixing bowl
4. Hand mixer or sturdy whisk plus a rubber spatula for scraping and smoothing
5. Measuring cups and measuring spoons
6. Microplane or fine grater for the Parmesan
7. Knife and cutting board for chopping the pepperoni
8. Small nonstick skillet for quickly crisping pepperoni, optional
9. Oven mitts and a spoon or small spatula for serving Dont forget to let it rest a few minutes before digging in

FAQ

Q: Can I make this ahead of time? A: Yes, totally. Make it a day ahead, cover and chill up to 48 hours, then bake 20 to 25 minutes at 350 F until hot and bubbly. If already baked, reheat at 325 F for 10 to 15 minutes or microwave in short bursts, but the top wont get as golden.

Q: Is this keto friendly? A: With sugar free pizza sauce and full fat dairy it usually is. Check your pepperoni and sauce labels for hidden carbs though, some brands add sugar. Expect very low net carbs if you pick keto-friendly brands.

Q: Any easy swaps or add-ins? A: Yeah, use cooked Italian sausage, browned ground beef, or chopped veggies like bell pepper or mushrooms. Swap sour cream for plain Greek yogurt if you want tang. Turkey pepperoni works too if you want less fat.

Q: How do I get a bubbly browned top? A: Sprinkle the reserved mozzarella on top and bake at 400 F for the last 5 to 8 minutes, or broil 1 to 2 minutes watching closely so it doesnt burn. A quick hit under the broiler gives the best color.

Q: Can I freeze the dip? A: Yes, freeze in an airtight container up to 2 months. Thaw in the fridge overnight then reheat in the oven. Cheese texture can be a little grainy after freezing but it still tastes great.

Q: What should I serve it with and how many does it feed? A: Serves about 6 to 8 as an appetizer. Serve with pork rinds, low carb crackers, celery sticks, or cut up low carb tortillas. If you want it more like pizza, spoon over toasted low carb bread or fathead dough.

Keto Pizza Dip Recipe Substitutions and Variations

Cream cheese: swap with 8 oz neufchatel for a lighter version, or 8 oz whole milk ricotta if you want a fluffier, less tangy dip. If using ricotta, stir or blend it smooth first so the dip isn’t grainy.
Sour cream or plain Greek yogurt: use the other one if you run out, or try full fat coconut yogurt for a dairy free option. Coconut will be a little sweeter so taste and add salt if needed.
Pepperoni: replace with 6 oz cooked Italian sausage, chopped, or use sliced mushrooms or kalamata olives for a vegetarian twist. If you pick sausage, drain any excess fat before adding.
Sugar free pizza sauce or low sugar marinara: swap for low sugar salsa for a tangier, spicier kick, or use pesto for an herby twist but use less since pesto is oilier.

Pro Tips

– Soften the cream cheese completely before you start, dont rush it. Cut into cubes and zap in the microwave for 10 to 15 seconds at a time stirring in between, overheat it and you get lumps or a greasy mess, stir until smooth and then cool a minute before mixing.

– Crisp some of the pepperoni in a dry skillet until the edges curl, those crispy bits add texture and real pizza flavor, scoop a few on top and reserve a teaspoon of the rendered oil to dot on the dip if you want extra shine or flavor.

– Use a hand mixer or whisk but go easy, dont overbeat the cheese mixture or it gets gummy and gluey, stop as soon as it’s homogenous and fold the shredded cheese in gently with a spatula.

– Let the dip rest a few minutes after baking so it firms up and isnt just molten soup, this makes scooping cleaner and helps the flavors settle, warm leftovers reheat great in the oven or microwave in short bursts.

Keto Pizza Dip Recipe

Recipe by Francis Mead

0.0 from 0 votes

I took inspiration from a Keto Pepperoni Pizza Casserole and reimagined it as a pizza dip that has readers asking how I pulled it off.

Servings

servings

Calories

394

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 8 inch baking dish or pie plate, greased
3. Medium mixing bowl
4. Hand mixer or sturdy whisk plus a rubber spatula for scraping and smoothing
5. Measuring cups and measuring spoons
6. Microplane or fine grater for the Parmesan
7. Knife and cutting board for chopping the pepperoni
8. Small nonstick skillet for quickly crisping pepperoni, optional
9. Oven mitts and a spoon or small spatula for serving Dont forget to let it rest a few minutes before digging in

Ingredients

8 oz cream cheese, softened to room temp
1/2 cup sour cream or plain Greek yogurt (your call)
1/2 cup sugar free pizza sauce or low sugar marinara
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 tsp dried Italian seasoning
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes, optional
6 oz pepperoni, chopped or use mini pepperoni
2 tbsp sliced green onions or chopped fresh basil for topping
Salt and black pepper, to taste
1 tbsp olive oil, optional for a little shine

Directions

Preheat oven to 375 F and grease a small baking dish or pie plate, about 8 inches, with a little olive oil or nonstick spray.
Soften the 8 oz cream cheese to room temp so it mixes easy. If you're short on time zap it in the microwave 10 to 15 seconds, then stir until smooth.
In a bowl beat the softened cream cheese with 1/2 cup sour cream or plain Greek yogurt (your call) until creamy. Add 1/2 cup sugar free pizza sauce, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt and black pepper to taste and mix until even.
Stir in 1 cup of the shredded mozzarella and the 1/2 cup grated Parmesan until well combined. Dont over mix or it'll get gummy.
Fold in about half the chopped pepperoni (reserve the rest for the top). If you want extra pizza flavor, quickly crisp the reserved pepperoni in a dry skillet for 30 to 60 seconds before topping.
Spoon the mixture into the prepared dish, smooth the top, then sprinkle the remaining 1/2 cup shredded mozzarella and the rest of the pepperoni evenly over it.
Bake at 375 F for 15 to 20 minutes until the cheese is bubbly. If you want browned bubbly cheese, switch to broil for 1 to 2 minutes but watch it closely so it doesn't burn.
Remove from oven and let rest 3 to 5 minutes so it sets a bit. Drizzle 1 tbsp olive oil on top if you want a little shine and extra richness.
Scatter 2 tbsp sliced green onions or chopped fresh basil over the top, add red pepper flakes if you like heat, then serve warm with low carb dippers like celery sticks, cucumber slices, pork rinds or keto crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.