Ingredients and directions:
1 packet of cinnamon egglife wraps
1-2 tbsp softened butter
2oz cream cheese
1/2 cup heavy whipping cream
1/8 powdered monkfruit
1/4 cup pumpkin pure
1/4 tsp pumpkin spice
1/8 cup powdered monkfruit
In a bowl, add in all ingredients. Using a handheld mixer, whip all ingredients until fluffy. Set aside.
8 tbsp butter
5tbsp brown monkfruit
1 cup heavy cream
1 tsp vanilla
1 scoop Teamketo Salted Caramel Collagen
1/4 tsp xanthan gum
Makes 18 tbls (you're only going to be using 7 tbls)
In a sauce pan on medium heat, melt butter and monkfruit. Allow to simmer for 3-4 minutes, stirring occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen mix to combine and then add in xanthan gum. Cook for another 3-4 minutes on low until thickens.
Heat a skillet or non stick pan, on each wrap spread butter and then lightly toast on skillet until warm. Place one tbsp of the filling in each wrap and roll tightly. Do so with all 6 wraps.
Drizzle Carmel sauce over each crepe. Serve hot.
Makes 6 servings
Macros per serving: 181 cal, 16g fat, 6g protein, 2g net carbs
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