Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes - 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro


1 Scoop (30grams) of Vanilla @plantfusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams @dannonyogurt Vanilla fat free Greek Yogurt

11grams of unprepared Jell-O Sugar Free/Fat Free Chocolate Pudding mix

50grams of fresh raspberries

1 packet of stevia

1/2tsp almond extract (or you could use 1/2tsp ground cinnamon if you don’t like almond flavor)

1tsp pure vanilla extract

Sugar Free Chocolate sauce



*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, almond extract, vanilla extract, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I microwaved 3 raspberries for about 30 seconds and then smashed them with a spoon and mixed with a little bit of sugar free chocolate sauce to spoon on top of crepes. Next I topped with the remaining raspberries and then put a little more chocolate sauce in a zip loc bag, cut of the corner and drizzled on top!

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