Low-Carb Creamy & Fruity Jello

So I'm 19 weeks pregnant, craving all things sweet, and have no energy to make a Low-Carb Pumpkin Pie. So I made a quick Creamy & Fruity Jello to enjoy instead. And it satisfies my sweet tooth too. Don't get me wrong. I'm still totally exhausted from standing over the counter to cut strawberries, but I took it in stride and took a break in between. So here's my yummy Low-Carb recipe. 

Ingredients

- one pack of sugar free jello- any flavor that you want

- 8 oz of cool whip

- 5 strawberries 

Instructions

- make the jello according to the directions on the box. Hint- to expedite the process (from 4 hrs to 1.5 hrs), add 6 ice cubes to the mix instead of cold water. 

- once the jello sets, add 8 oz of room temp cool whip and stir all together 

- slice up the strawberries and fold them into the mix

- now place back in the fridge for a little while and then enjoy! 

Hope you enjoy this simple recipe as much as I did! Bon Apetite!

An exhausted Gigi 

😉

Peanut Butter Cream Dream Dessert

Peanut Butter Cream Dream Dessert 

I love a dessert that I can eat right away and, better yet, that takes five minutes flat to make and enjoy! So tonight I experimented with something new. Tonight I made a Peanut Butter Cream Dream Dessert! 

Ingredients

- 8 oz cream cheese

- 1/2 cup peanut butter (unsweetened, flavored, whatever kind you love!) 

- 1/2 cup butter

- 1 tsp vanilla extract

- 1 tsp liquid sweetener 

- 1/4 tsp salt

Instructions

- soften, or as I do, melt the cream cheese and butter in the microwave for 1-2 mins 

- add the other ingredients and mix with a hand blender 

- add additional liquid sweetener as your taste buds dictate. I used liquid Splenda but you can try your favorite Skinny Syrup too! 

Now, you can eat this Creamy Dreamy Dessert right away OR you can wait until the morning, after it's been sitting in the fridge overnight, for it to become hard and cold, and then indulge at breakfast time (don't judge me!) I ate this right off the spoon, no need for an additional carb to dip into it! 

This dessert is super simple and super divine! It was hard to just eat a few bites and put it away, but I did (proud moment!) I hope you'll try it and love it as much as I did! 

Happy Dreams!

Gigi 

Low-Carb Cucumber Salad

Easy peasy cuc salad! With fresh cucs from the garden! (In-laws garden, not mine) 

Ingredients

- 1 cup sour cream

- 2 tbsp distilled vinegar

- 1 tbsp dry dill seasoning

- a few pinches of Pink Himalayan salt

- 3 cucumbers, pealed and sliced 

 Instructions

- peal and slice the cucs. Toss to the side.

- in a bowl, mix all ingredients together

- add cucs and stir together

- enjoy! 

Very easy and refreshing salad! Even my little man ate with me! 

Yum! Yum! 

Gigi 

Low-Carb Pizza Dip

If you follow my blog, then you'll know that the success of my Low-Carb dishes are measured by those that eat them and tonight, my HUSBAND even ate my pizza dip! Therefore, tonight's meal was a SUCCESS! Hubby, kids, and I loved this amazing pizza dip! I found the recipe on Facebook and adapted it to be Low-Carb. 

Ingredients:

- 1/2 c unsweetened, original flavor, Almond Milk

- 6 oz cream cheese

- 1 c of two different cheese of your choice. I used 1/2 c Mexican blend and 1/2 c Mozzarella. 

- 1/2 can of tomato sauce 

- another 1/2 c of cheese of your choice

- pepperoni 

Instructions: 

- preheat oven to 450 degrees 

- add Almond Milk to sauce pan. Heat up and stir. 

- add cream cheese. Melt and stir in sauce pan. 

- add 1 c of cheese. Melt and stir in sauce pan. 

- pour contents into Pyrex or other baking dish 

- pour tomato sauce on top

- sprinkle another 1 c of cheese on top of the tomato sauce

- arrange pepperoni on top 

- bake in oven until the sides start to bubble 

- take out and dig in!! 

I used Pork Rinds and sweet peppers to eat my dip! 

And the dip was delicious!! Like I said, even the family loved it!! 

Successfully Signing Off!!

Gigi

Low-Carb Waldorf Salad

Delicious dessert for tonight! Check! I made a Waldorf Salad, Low-Carb style of course!! 

Ingredients

- 8 oz cool whip

- 8 oz cottage cheese

- 1 dry sugar free jello packet

- 1 handful of chopped walnuts 

Instructions 

- mix the cottage cheese with the jello, very thoroughly

- add in the cool whip

- add in walnuts 

- cool in fridge for best results or just enjoy it now!!

So, what are you dessert-ing on tonight?? 

Gigi 

Low-Carb Mug Cheesecake

Thanks to someone on one of the many Low-Carb Facebook pages that I follow for posting a Low-Carb cheesecake tonight! Of course the recipe sounded simple so I had to try it! I adapted the recipe to be less than the 6 carbs it started off at and mine is only 2 carbs! Heck yea! Now double the recipe because it is just that good!! Check it out!! 

Ingredients

- 2 tbsp sour cream (remember to look at the carb count and buy the lowest one! It's not always the full fat one either, so read carefully!) 

- 2 oz cream cheese

- 2 tbsp sugar free sweetener like Torani or Skinny Syrup

- 1 egg 

Directions

- melt the cream cheese in a mug for about a minute

- add 2 tbsp of sour cream, an egg, and 2 tbsp of the sugar free sweetener of your choice

- microwave for 90 seconds, then microwave at 30 second intervals till the cheesecake isn't runny (another 45 seconds for my microwave)

- now dig in and enjoy!!! 

Don't burn your tongue while enjoying this sweet treat! It's best when fresh and made to order and won't disappoint!! 

Seconds anyone?

Gigi

Low-Carb Sparkling Milk

Need a cool drink on a hot day? We all do, so try this simple recipe! 

Ingredients

- 1/2 cup unsweetened vanilla flavored almond milk

- 1/2 cup Seltzer water

- 1-1.5 tbsp sugar free almond flavored sweetener 

- 1-1.5 tbsp sugar free white chocolate flavored sweetener 

- handful of ice (about 6 cubes) 

Instructions

- add ice to cup

- pour in Seltzer water

- pour in almond milk 

- add flavored sweeteners. I use Skinny Syrup brand but you can use Torani or DaVinci or whatever else you find that's Sugar Free! 

- mix together and enjoy!

You can substitute Club Soda for Seltzer water and use any sugar free flavored sweetener that you prefer for a different taste! 

Hope you enjoy this simply cool beverage recipe! 

Gigi 

Low-Carb Almond Milk Ice Cream

Oh hum yum yum yum!!!! Ice cream. Mouth. Watering. Yum yum yum. How dare you post a video on Facebook about how to make simple ice cream and not post a Low-Carb version?!?! What is wrong with people?!?! But hey, that's okay because I can create something for myself, and this post is to share it! I'm sharing especially for my friend Bella in Melbourne Australia who loves ice cream too!! 

Ingredients

- 1 cup unsweetened vanilla flavored almond milk 

- 1/2 tsp vanilla extract

- 1/2 tsp coconut extract (or another extract flavor of your choice) 

- 2 squirts of liquid Stevia (or liquid Sucralose or 2 packets of powdered sweetener) 

- 2 dashes of salt 

Instructions

- mix all ingredients in a freezer safe container 

- freeze overnight 

- when you're ready to eat, zap in the microwave for 25-30 seconds and your ice cream will be ready

- enduldge!!

Carb Breakdown: ONE for the cup of milk! (If you substitute a powder sweetener for a liquid, there will be more carbs) 

You can also put yummy additions into your ice cream such as - cocoa powder, chocolate chips, nuts, berries, SF syrups (Torani, butterscotch, chocolate, etc). Just try to add something sweet and SF (to keep the carb count down) and viola! Overnight instant ice cream!! Hope you like it!! 

Soothing my Sweet Tooth!

Gigi 

Low-Carb/Egg Fast Pumpkin Spice Loaf

What are you craving?? I seem to always be craving sweets, especially when I'm doing an Egg Fast. I need something sweet to go with all the eggs that get bland after five days of fasting... ya know what I mean?!?! You know you do if you've ever completed an Egg Fast! 

Here's a simple recipe that satisfied my sweet tooth and my desire for pumpkin spice!! 🎃

Ingredients 

- 6 eggs

- 6 oz cream cheese

- 6 tbsp coconut oil

- 3 tsp pumpkin spice, which I made by mixing the individual spices: 1.5 tsp cinnamon (I added an extra tsp to my mix= 2.5 total tsp), 3/4 tsp nutmeg, 3/4 tsp ginger, and 1/4 tsp cloves 

- 5 squirts liquid Stevia - I used this one: 

Instructions 

- preheat the oven to 350

- melt cream cheese and coconut oil in microwave 

- add spices to the bowl

- add eggs to the bowl

- mix all ingredients together using a hand mixer 

- spray bread pan with a spray oil 

- pour mixture into bread pan 

- bake in oven for 30 mins 

When the loaf is done baking, it will be "big" because it has risen, but it will quickly deflate. 

Because I forgot to spray my bread pan with a spray oil, it stuck, so make sure you spray your pan!! 

Slice your loaf into 6 slices so that each slice is 1 egg, 1 fat, 1 cheese. 

Fall flavor in the Spring time! Yummm!!

Enjoy!!

Gigi 

Low-Carb/Egg Fast Cheese Loaf

Tonight I took an existing recipe courtesy of my co-administrator of the Facebook page Low-Carb & Egg Fast Support group, Jaslyn, and transformed it to my taste! It was quite delicious too and a perfect dinner as well! 

Ingredients 

- 6 eggs

- 3 tbsp butter

- 3 tbsp olive oil 

- 6 handfuls of Mexican blend shredded cheese

- 1 tbsp green Tabasco hot sauce 

Instructions

- preheat oven to 350 degrees 

- spray the bread pan with cooking spray 

- melt butter in a microwave safe dish 

- add eggs, olive oil, and hot sauce to the bowl and blend with a hand mixer 

- gently fold in 4 handfuls of cheese 

- pour the mixture into a bread pan and sprinkle 2 more handfuls of cheese on top

- bake for 30 mins

- let sit for a minute or two to allow the butter to seep into the loaf 

- slice into 6 pieces and enjoy!! 

I ate 2 slices- equivalent to 2 eggs, 2 fat, and 2 (handfuls) cheese for one meal. It was quite filling and, as I mentioned, delicious! 

Hope you'll try it too!!

Gigi 

Low-Carb/Egg Fast Savory Donuts

Well I'm on Round 3 of my Egg Fast. I overindulged this weekend so I'm going to take it off with a four day Egg Fast! Today I am trying something a little different. I really love my sweets, but this morning I tried something with a more savory taste. Check it out!

Ingredients

- 4 eggs 

- 4 oz cream cheese

- 4 tbsp butter 

- 1/2 tsp of the following ingredients:

Thyme, Cream of Tartar, Minced Onions, Garlic Powder, Perfect Pinch- Bacon & Chive flavor 

Instructions

- preheat oven to 350 degrees

- melt butter and cream cheese in a microwave safe bowl or cup. I used my magic bullet for this. 

- add the eggs and blend. Again, I blended everything together in my magic bullet. 

- add the spices and mix again

- spray the donut pan with cooking spray 

- pour mixture into the donut pan 

- bake for 15 mins 

- take out of the oven and enjoy! 

*While I used my spices, I just pulled out what I had in my spice cabinet to pull off this recipe. You can try different spices too- Italian, Rosemary, Cayenne, Creole, etc. Be creative and don't be afraid of a little spice!*

I ate 3 donuts for lunch- equivalent to 2 eggs, 2 tbsp butter, and 2 tbsp cream cheese total. They were good and a step in another taste direction- SaVoRy! 

Gigi 

Hey! Did you even notice that this is my pancake recipe?!?

Low-Carb/Egg Fast Cinnamon Egg Muffins

Here's a simply simple Egg Fast muffin recipe. If you know me, then you know I can not separate an egg and successfully fluff egg whites for any recipe, so I am always looking for recipes that use the whole egg! This one does! And it's simple! Give it a go!!

Ingredients 

- 6 oz cream cheese

- 5 tbsp coconut oil

- 1 tbsp canola oil (to butter muffin tins) 

- 6 eggs

- 1.5 tbsp cinnamon

- 1/2 tbsp vanilla extract

- 2.5 tbsp Torani vanilla syrup 

Instructions

- melt the oil and cream cheese in the microwave for about 2 mins

- add other ingredients to bowl and mix all together with a hand mixer

- pour into muffin tins- 6 large muffin tins, 6 mini muffin tins 

- bake at 350 degrees for 15 mins 

- take out of oven and cool

These muffins can be eaten right away or refrigerated for the next day or two. When snacking on them, they can be heated in the microwave for 30 seconds or eaten cold. Easy meal for the road! 

One serving = 1 large muffin and 1 mini muffin = 1 egg/1 fat/1 cheese

"Egg"joy!

Gigi

Egg Fast: My Personal Experience

Good Day to all! Thanks for stopping by to read my blog! I am super excited to be blogging on this topic because I think it will be well received by a TON of people! It's a quick, easy, and safe way to shed those extra pounds! And with summer right around the corner... what better time than NOW!

Well if you haven't heard of it, you should do your research. An Egg Fast is a popular Low-Carb fast to break a weight loss stall. From what I've read on blogs and Facebook groups, it appears to work for everyone, to some extent or another. And I am writing this blog entry to tell you about my personal, and very successful, EGG FAST!

To start you off, let me introduce you to Mellissa of the blog- I Breathe I'm Hungry (IBIH). She has a blog page dedicated to what an egg fast is and another page with her menu and recipes. I mainly followed her blog for my own 5 day Egg Fast. She's got some awesome recipes! You're going to love her!! Not only does she have egg fast recipes, but also other Low-Carb and Gluten-Free goodies. 

So, with the support of my fellow Low-Carbers, I started my Egg Fast on Monday morning, March 16. I created a group on Facebook- Low-Carb Egg Fast Support Group- for all the people who expressed interest and dedication to completing this fast for the next 5 days with me. We all came together on this Facebook group to provide support, share recipes, and encourage one another to "stick with it!" The group has turned out to be a fabulous compilation of hardworking and determined people who are really dedicated to eating and feeling better! 

Step 1:

Read the above links. Familiarize yourself with what an Egg Fast is, the safety and health concerns associated with it, and how it works. While some people follow it to the T, not everyone does and still, they find success. A brief recap of what you can eat on the Egg Fast is: eggs, fat (oil, butter, mayo), and protein (cheese). That's it. But with that being said, there are TONS of ways to use these 3 ingredients to make a killer egg meal!

Step 2:

Meal Planning. Before you can go shopping, you have to decide what you're going to eat. Take a look at Pinterest. There are SO many great recipes there! Here's my personal collection- Egg Fast Menu & Recipes. So, here's my five day menu, which isn't perfect, but it's my personal experience. And I've learned from it!

My 5 Day Menu

Day One

BREAKFAST

1. one cup of coffee (k-cup, zero carb, any flavor), 3 tbsp of sweetener (Torani, Skinny Syrup, DaVinci brand), 1/8 cup of unsweetened almond milk
2. "Muglette" 

SNACK

1. 1 string cheese (equivalent to 1 oz of cheese or 1 deli slice of cheese)

LUNCH

1. 1/2 cup of egg salad
2. 1 oz sliced cheese 

SNACK

1. 1 hard boiled egg

DINNER

1. 1 buffalo omelette

Day Two

BREAKFAST

1. coffee (see day one recipe)
2. 1 Low-Carb Pancakes

SNACK

1. none

LUNCH

1. 1/2 cup of egg salad
2. 1 oz sliced cheese 

SNACK

1. 2 deviled eggs (try using some yellow mustard in the yolk mixture)

DINNER

1. 1 buffalo scrambled egg

Day Three

BREAKFAST

1. coffee (see day one recipe)
2. 3 hard boiled eggs
3. 1 oz sliced cheese

SNACK

1. none

LUNCH

1. 1/2 cup of egg salad
2. 1 oz sliced cheese 

SNACK

1. 2 deviled eggs

DINNER

1. snickerdoodle crepes. Now here I made a mistake! I didn't look at the serving size of the recipe and ate the whole thing! It was four servings! Oops! I didn't let it get me down though!

Day Four

BREAKFAST

1. coffee (see day one recipe)
2. buffalo scrambled eggs

SNACK

1. 1 string cheese

LUNCH

1. coconut egg custard

SNACK

1. none

DINNER

1. 1 snickerdoodle (my adapted recipe)

 

Day Five

BREAKFAST

1. coffee (see day one recipe)
2. 1 snickerdoodle

SNACK

1. none

LUNCH

1. 3 hard boiled eggs
2. 3 real mayo packets
3. 3 deli slices of swiss cheese

SNACK

1. 1 string cheese

DINNER

1. 1 snickerdoodle

Days Six and Seven were transition days. I ate one egg fast meal during those days. On both days, I had pancakes for breakfast and a Low-Carb meal for lunch and dinner. It's important to transition; this is necessary to avoid your body going into shock and gaining all your hard work weight back.

Weight Loss Breakdown:

I weighed myself every morning, after using the bathroom but before having breakfast. I weighed myself in the nude. I recorded my weight below based on the morning that I weighed myself, but the amount is based on the food eaten on the day before.

Day Two: loss of 1.5 lbs
Day Three: loss of 3 lbs
Day Four: loss of 1 lb
Day Five: no loss. If you look at my menu above, you will see that on Day Four, I ate a coconut egg custard and a snickerdoodle. I think that the addition of all that sweetener made me stall. When I cut it out on day Day Five, I lost weight on Day Six.
Day Six: loss of 2 lbs
Total Weight Loss: 7.5 lbs

Step 3:

Now that you have seen my menu and created your own menu, you need to compile a shopping list. Here's mine...

Seasonings are allowed on the Egg Fast, but some are higher in carbs than others so watch out for that. Also, don't forget to buy a block of cheese or deli slices if you prefer to eat this cheese rather than string cheese. I ate all for some variety.

Step 4:

Decide when you're going to start your Egg Fast. If you have your menu planned and refrigerator stocked, then you're ready to start! I suggest first finding a support group (Facebook has plenty. I created one called the Low-Carb Egg Fast Support Group. It's a private group that you have to ask to join, but please do!!) or find some friends to support you through the fast. Everything is easier to do with people that can relate, encourage, and support! Also, choose how many days you want to follow the Egg Fast. The time frame is a personal preference, but I've seen people follow 3-5-7 days or even more. Some people are so pleased with their results that they want to continue even longer than they anticipated. Feel it out first, and go from there. Initially I would commit to 5 days because it is an adjustment in your eating habits and appetite. For some reason, the Egg Fast menu seems to decrease appetites, but you have to remember to eat! And you have to eat at least 6 eggs per day.

Well... "The time has come, to talk of many things"... Don't you remember the story of the walrus and the carpenter from Alice in Wonderland's The Jabberwocky? Well, that's where that quote comes from. And it's how I'm wrapping up this blog post on my personal Egg Fast experience. I hope I've been helpful and that you will dare to try the Egg Fast too!! And plaaaaleassse let me know how it goes!!







Stop Hiding! It's time to start!

Good Luck!!! Break a L"egg"!!!

 

 Gigi

Low-Carb/Egg Fast Pancakes III

Pancake recipe III. Slightly different than Pancake recipe I and this one meets all the requirements to be Egg Fast friendly! Give it a try! 

Ingredients 

- 2 eggs

- 2 oz cream cheese

- 2 tbsp butter OR coconut oil 

- 2 tbsp flavored (of your choice) sugar free syrup (like Torani, DaVinci, Skinny Syrup)

Instructions

1.     A. if using a griddle, melt the butter or coconut oil in the microwave 

        B. if using a frying pan, melt the butter or coconut oil in the frying pan

2. melt the cream cheese in the microwave for 1- 1 1/2 mins 

3. add the eggs and cream cheese into a magic bullet, blender or use a hand mixer and beat

4.      A. if using a griddle, add the melted  butter or coconut oil to the egg and cream cheese mixture and beat again

5. cook pancakes on the griddle or in a frying pan until golden brown and then flip 

6. Continue until the batter is done. Batter should make 12 good sized pancakes. 

7. Now eat 'em while they're hot!

With the addition of the flavored sugar free syrup to the batter, you won't need to add any maple syrup, cinnamon, or sweetener (ie Splenda). 

"Egg"clusively yours, 

Gigi

Low-Carb/Egg Fast Coconut Custard (adaptation)

The I Breathe I'm Hungry blog is so awesome! This girl Mellissa is so creative on how to use eggs! I thought I could get creative too and make a coconut egg custard similar to her caramel custard. I was right!! And it wasn't difficult! The most difficult thing was waiting till the next day to eat it! Lol!!

Ingredients

For the egg custard:

- 2 eggs

- 2 oz cream cheese

- 1 cup water

- 1.5 tbsp granulated splenda (or other sweetener) 

- 1.5 tsp coconut extract

For the sauce:

- 2 tbsp butter

- 2 tbsp granulated splenda 

- 1/4 tsp coconut extract 

Instructions

For the egg custard:

- preheat the oven to 325 degrees 

- microwave cream cheese for 1-1 1/2 minutes 

- combine all the egg custard ingredients and mix together in a magic bullet or blender 

- grease 5 ramekin bowls

- pour the mixture into the ramekins

- place the ramekins into a baking sheet. Fill the baking sheet 1/2 way up the sides with water. 

- bake the ramekins on the baking sheet for 30 mins. This should give the egg custard time to set. 

- take ramekins out of oven and let cool in the refrigerator overnight

For the sauce:

- melt the butter in the microwave for 2 mins

- mix all ingredients together with a whisk 

- refrigerate overnight or make fresh

- when you are ready to eat the egg custards, pour the sauce over each custard and enjoy! 

"Egg"cellently sweet!

Gigi 

Low-Carb/Egg Fast Buffalo Scrambled Eggs (adaptation)

So here's another Egg Fast friendly recipe that I adapted from the blog I Breathe I'm Hungry (IBIH). This one I was actually following the recipe and messed up, stumbling upon scrambled eggs instead of an omelette. But the scrambled eggs turned out to taste better and were easier to make in a jiffy, on one of the many mornings I'm running late!

Ingredients
- 2 oz cream cheese
- 1 tbsp blue cheese salad dressing
- 1 tsp buffalo sauce
- 3 eggs
- 2 tbsp butter

Instructions
- melt the cream cheese in the microwave for about 1- 1 1/2 mins
- then add the other ingredients (except butter) and mix all together. I used the magic bullet to mix it all together, but you can also use a hand mixer or blender.
- add butter to frying pan and heat up
- add all blended ingredients to the frying pan and create scrambled eggs
- plate up and enjoy!

Eggs Away!
Gigi

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