ULTRA LOW-CARB CREPES AND CARAMEL FILLING

ULTRA LOW-CARB CREPES AND CARAMEL FILLING

This caramel has the consistency of Nutella. I can eat it by the spoonful; it is so delicious. Nice thing about this caramel is that it doesn't recrystallize. Keep leftovers in a covered container in the refrigerator. The caramel is quickly made in a food processor or blender, so no boiling and boiling stuff on the stove top.

Ultra Low-Carb Crepes (follow this link!)

Caramel:

¹/₂cup whipping cream, (125 mL)

Liquid sweetener to equal 1/3cup sugar (75 mL)

3 tbsp butter, browned in a pan (45 mL)

2 tbsp powdered sweetener (30 mL)

2 tbsp whole milk powder, OR cream powder (30 mL)

¹/₂tsp molasses (2 mL)

¹/₄tsp caramel extract*** (1 mL)

¹/₈tsp vanilla extract (0.5 mL)

¹/₂cup vanilla whey protein (125 mL)

Make the Ultra Low-carb Crepes. Use the caramel for filling the crepes or topping them.

Caramel: In food processor, combine whipping cream, liquid sweetener, browned butter, powdered sweetener, whole milk powder, molasses, caramel extract and vanilla extract; process well. Add vanilla whey protein; process, stirring at least once to scrape the sides of the bowl.

Nutritional Analysis for the Caramel: Yield: 1 cup (250 mL),16 servings, 1 serving: 56.9 calories; 2.4 g protein; 4.9 g fat; 0.9 g net carbs

Helpful Hints: **You can use skim milk powder, but first blend in a blender or coffee bean grinder until finely ground and then measure. ***I have also used butterscotch extract for a butterscotch flavor. The caramel would make a good frosting for a cake, cookies or a filling between plain cookies. Double the recipe if necessary. In this recipe there will be some crepes leftover. Heavy cream powder is also available...on Amazon these days, and apparently someone found it at Wal-mart! Also coconut cream powder.

Yield: Enough for 8 crepes

1 crepe with 2 tbsp caramel

155.7 calories

8.0 g protein

12.4 g fat
2.8 g net carbs