Diy and ideas
These keto egg fast snickerdoodle crepes are easy to make and so delicious that even your non keto family members (especially the kids) will adore them!!! They are also keto egg fast friendly for a major win/win situation!!!
Before I get to today’s keto egg fast snickerdoodle crepes recipe, here’s a brief update on my 5 day Keto Egg Fast. This morning I was down another .4 lbs, bringing my total lost so far to 7 pounds in four days! Tomorrow will be my simpulan weigh-in from being on the keto egg fast, and I’ll post those results as well.
KETO EGG FAST SNICKERDOODLE CREPES
A keto egg fast crepe breakfast recipe from Mellissa Sevigny of I Breathe Im HungrySave
A delicious keto egg fast crepe recipe based on the popular snickerdoodle cookie! Low carb, keto, lchf, egg fast, and Atkins diet friendly recipe.
SevignyYield: Approximately 4 servings
INGREDIENTS
For the crepes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon
INSTRUCTIONS
Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes.
Heat butter in a nonstick pan on medium heat until sizzling.
Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute.
Remove and stack on a warm plate. You should end up with about 8 crepes.
Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined.
Stir half of the mixture into your softened butter until smooth.
To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe.
Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.
NOTES
Approx nutrition isu per serving: 434 calories, 42g fat, 2g net carbs, 12g protein
Sumber https://ift.tt/2XJMDXL
from Recipes Easy https://ift.tt/2CfAXmI
Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, March 13, 2019