Peanut Butter Cheesecake Protein Crepes with Cherry Syrup
Peanut Butter Cheesecake Protein Crepes with Cherry Syrup might be just the Mediterranean recipe you are searching for. One serving contains 409 calories, 28g of protein, and 11g of fat. This recipe serves 1. For $3.11 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is liked by 259 foodies and cooks. From preparation to the plate, this recipe takes around 20 minutes. A mixture of almond milk, maple syrup, peanut flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. Plenty of people really liked this main course. It is brought to you by The Housewife in Training Files. Overall, this recipe earns a super spoonacular score of 95%. If you like this recipe, you might also like recipes such as Peanut Butter Protein Cheesecake Mousse For One, Peanut Butter Chocolate Cheesecake Protein Bars, and A High Protein : Chocolate Peanut Butter “Cheesecake” {GF & Low Carb}.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
3 Tbsp Silk Almond & Coconut Milk
1/16 tsp baking powder
¼ cup chopped cherries
¼ tsp cinnamon
1½ Tbsp Coconut flour
¼ cup cottage cheese
3 egg whites
2 Tbsp sugar free maple syrup
¼ cup peanut flour
Dash Vanilla extract
Equipment:
blender
frying pan
microwave
ramekin
Cooking instruction summary:
In a small blender, add all ingredients for peanut butter cheesecake. Blend until smooth and fluffy, about 1 minute. Place in fridge to chill and firm up.In a separate small blender, add coconut flour, baking powder, milk, egg whites, vanilla and cinnamon. Blend until smooth.Preheat small skillet over medium heat and spray with nonstick cooking spray. Let get hot as you want the crepes to start cooking immediately once they hit the pan. Once heated, add half of the batter and swirl pan around to ensure the batter makes a circle and takes up the whole pan. Let cook until bubbles appear all over and light brown. Flip and cook for 30 seconds more or until other side is light brown too. Transfer to small plate and repeat with remaining batter.For the cherry syrup, combine cherries and syrup in a small microwavable ramekin. Microwave for 30 seconds, mash cherries and microwave for an additional 30 seconds. Mash and stir. Set aside.To assemble, divide cheesecake filling between both crepes down the middle. Folding in sides to close. Top with cherry syrup and serve immediately!
Step by step:
1. In a small blender, add all ingredients for peanut butter cheesecake. Blend until smooth and fluffy, about 1 minute.
2. Place in fridge to chill and firm up.In a separate small blender, add coconut flour, baking powder, milk, egg whites, vanilla and cinnamon. Blend until smooth.Preheat small skillet over medium heat and spray with nonstick cooking spray.
3. Let get hot as you want the crepes to start cooking immediately once they hit the pan. Once heated, add half of the batter and swirl pan around to ensure the batter makes a circle and takes up the whole pan.
4. Let cook until bubbles appear all over and light brown. Flip and cook for 30 seconds more or until other side is light brown too.
5. Transfer to small plate and repeat with remaining batter.For the cherry syrup, combine cherries and syrup in a small microwavable ramekin. Microwave for 30 seconds, mash cherries and microwave for an additional 30 seconds. Mash and stir. Set aside.To assemble, divide cheesecake filling between both crepes down the middle. Folding in sides to close. Top with cherry syrup and serve immediately!
Nutrition Information:
covered percent of daily need
