Low-Carb/Egg Fast Snickerdoodle (adaptation)

While doing the Egg Fast earlier this month, I came across this recipe for a Low-Carb Snickerdoodle Crepe on the blog I Breathe I'm Hungry (IBIH).

The first time I made the crepes, I followed the recipe. I thought they were too sweet and the serving size wasn't quite enough for you, so I adapted the recipe to be more my speed and still Egg Fast friendly. 

The ingredients listed below will yield three large crepes and "sauce." I ate one crepe per meal. The ingredients will list the total recipe amount and the individual serving amount in parentheses. 

Ingredients

For the crepe:

- 6 eggs (2) 

- 5 oz of cream cheese (1.75 oz) 

- 1 tsp of cinnamon (1/8 tsp) 

- 1 tbsp granulated Splenda (or other sugar substitute) (1/3 tbsp)

- butter for frying

For the "sauce:"

- 5 tbsp of butter (1.75 tbsp)

- 2 tbsp of granulated Splenda (or other sugar substitute) (3/4 tbsp) 

- 1/2 tbsp of cinnamon (1/3 tsp) 

Instructions

I mixed all the ingredients together in a magic bullet though you can use any other blending device. I swear by the magic bullet for several reasons though: 

1. It's small, therefore easy to clean and takes up very little space in storage. 

2. It mixes in its own cup and has a lid for easy storage/refrigeration. 

3. It's safe to use with your "little" helpers. 

4. It's easy to pre-portion into 1/2, 1/3, 1/4, etc. 

For the crepe: 

- microwave the cream cheese for about 1- 1 1/2 mins

- add all the other crepe ingredients (to the softened cream cheese) (except the butter for frying) and blend together

- let the batter sit for 5 mins

- heat the butter up in a frying pan over medium heat

- pour 1/3 of the batter (if making the full three portion batter) into the frying pan 

- flip once the batter isn't "jiggly" in the frying pan

For the "sauce:"

- melt the butter in the microwave for about 2 mins

- add the sugar sub and cinnamon to the melter butter

- belt together

- once the crepe and "sauce" are done, pour 1/3 of the sauce into the middle of the crepe and roll the crepe up

- you can add a little extra sauce on top of the crepe to complete!

Carb Count

net carbs per serving is: 3

And trust me, one crepe is all you're going to need. It's actually very filling!! 

Thanks to IBIH for the original recipe! 

Keep it Sweet!

Gigi 

Low-Carb Pancakes

Pancakes. Another one of those flour foods that I miss while eating low-carb. So I found a way to make my own! And these are low-carb, gluten free, and all around yummy! They filled me up for breakfast and made me craving more! 

Instructions

- 4 oz cream cheese

- 4 eggs

- just a tad of vanilla (optional)

Instructions

- get out the griddle or frying pan 

- blend cream cheese & eggs with a hand blender

- add a tad of vanilla syrup (or try another syrup if you want or none at all) 

- continue to blend 

- pour about 3 tbsp worth onto the griddle to make a pancake

- flip, like any other pancake

- plate up when the pancake is golden brown

- now is the time that you can enjoy OR you can add some Sugar Free syrup (Maple Farms brand has some) or add a touch of butter, Splenda and cinnamon

These taste just as good as the real thing. They are light and fluffy. Honestly, I ate the whole batch which was 16 carbs total. Super easy and super delicious! Starting to feel like I can eat everything that anyone else eats in my own Low-Carb version! 

Yay for Low-Carb!

Gigi