Crisp strawberries, chocolate syrup, and cool whipped topping all wrapped up in a warm chocolate crepe.Ingredients
5 eggs, beaten
1/3 cup almond flour
1 1/2 Tbsp unsweetened cocoa powder
1 tsp vanilla
2 Tbsp honey
2 cups quartered strawberries
3/4 cup sugar-free whipped cream
1/4 cup plus 2 TBS sugar-free chocolate syrup
Whisk the eggs, vanilla and honey together.
Add the almond flour and cocoa powder.
Mix ingredients until smooth.
Heat a small skillet over medium heat. Spray with non-stick cooking spray and pour a little of the batter in; about 1/4-1/3 cup.
Tilt the skillet around until it coats the whole bottom and is very thin. Cook for about 1-2 minutes or until the edges get dry.
Flip and cook about 30 more seconds and remove from the skillet. Finish the remaining crepes (there should be 6 total).
Fill each crepe with a heaping quarter cup of strawberries.
Top each with 2 TBS of whipped cream and drizzle with 1 TBS of chocolate syrup.
- Serving Size 1 loaded crepe
- Calories 171
- Total Fat 10g
- Sodium 127mg
- Total Carbohydrate 13g
- Dietary Fiber 2g
- Protein 7g