Pumpkin Latte Crepes

Pumpkin Latte Crepes

Recipe by @thelowcarbcontessa

▪️ 4-6 Tbs Canned Pumpkin
▪️ 1 tsp Pumpkin Spice
▪️ 8 oz cream cheese (softened)
▪️ 2 scoops (30 g) Marigoldbars Vanilla Latte High Protein Coffee Powder
▪️ 2 C Heavy Whipping Cream
▪️ 1 tsp vanilla
▪️ 1/2 C powdered sweetener (NOTE: I used @eatsweetlogic Allulose. You can blitz it in a blender to make it more powdery, but this sweetener has a wonderful, light texture, and I didn't find it necessary.)
▪️ Crepini healthywraps sweet potato & turmeric egg wraps
▪️ Optional: Low Carb Caramel Sauce (see previous post), sugar-free maple syrup, extra whipped cream, pumpkin spice

Place softened cream cheese in a large bowl, and whip until light and fluffy. Add the pumpkin, pumpkin spice, and marigoldbars Vanilla Latte High Protein Coffee Powder, and using a mixer, whip until well combined. Set aside.

In a separate bowl (NOTE: I suggest using a metal bowl that has been placed in the freezer for at least 15 minutes prior) whip the heavy whipping cream, sweetener, and vanilla together until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. I did this about 1/4 cup at a time. I also chose to reserve approximately a 1/2 cup of the whipped cream for garnishing my crepes, but this is completely optional.

Next, grab some of the crepini healthywraps (I used their sweet potato & turmeric wraps) and either spoon or pipe some of the pumpkin latte filling into the center of the crepe, fold over, garnish with whipped cream, powdered sweetener, and or pumpkin spice if desired. I also added some of the AMAZING caramel sauce. ENJOY!
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