Low-carb vanilla and strawberry dessert wraps

Low-carb vanilla and strawberry dessert wraps

You've got dessert wrapped up in a snap with these low-carb vanilla and strawberry dessert wraps. Soft cardamom-flavored wraps with vanilla cream and fluffy whipped cream. Summer dessert at its best!

Low-carb vanilla and strawberry dessert wraps

You've got dessert wrapped up in a snap with these low-carb vanilla and strawberry dessert wraps. Soft cardamom-flavored wraps with vanilla cream and fluffy whipped cream. Summer dessert at its best!
USMetric
4 servingservings

Ingredients

Wraps
  • 4 4 eggeggs
  • ¼ cup 60 ml heavy whipping cream
  • 2 tbsp 2 tbsp almond flour
  • 2 tsp 2 tsp ground psyllium husk powder
  • 1 tbsp 1 tbsp erythritol
  • ½ tsp ½ tsp ground cardamom (green)
  • 1 pinch 1 pinch salt
Vanilla cream
  • 1 1 eggeggs
  • 2 2 egg yolkegg yolks
  • ¾ cup 180 ml heavy whipping cream
  • 2 tbsp 2 tbsp erythritol
  • ½ tsp ½ tsp vanilla extract
Filling
  • ¾ cup 180 ml heavy whipping cream
  • 7 oz. 200 g fresh strawberries
  • fresh mint
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Instructions

Instructions are for 4 servings. Please modify as needed.

Wraps

  1. Preheat the oven to 350°F (175°C).
  2. Whisk the eggs and the cream together. Add the rest of the ingredients and continue whisking. Let the batter swell for a few minutes.
  3. Pour the batter intro circles on a baking sheet covered with parchment paper, approximately 7-inch (18 cm) in diameter for each wrap (per serving).
  4. Bake in the oven for 5 minutes or until the wraps get a nice color. Allow to cool.

Vanilla cream

  1. In a saucepan, combine all the ingredients for the vanilla cream.
  2. Simmer on medium-high heat while stirring continuously until the cream thickens. Make sure it doesn't start boiling, you don't want scrambled eggs.
  3. Place the cream in the refrigerator to cool.

Filling

  1. Whip the heavy cream until soft peaks form. Cut the strawberries into slices.
  2. Spread a vanilla cream layer on the wrap. Pipe or spoon some whipped cream and top with strawberry slices. Repeat with the rest of the wraps.
  3. Fold each wrap into a roll. Don't overfill them, you won't be able to roll them up nicely.
  4. Garnish with fresh mint leaves.

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4 comments

  1. Gloria
    where are the previous comments?. I wrote a comment about 1 week ago and had no answer. I am then still waiting for explanation. Thanks you.
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Gloria,
    Wierd. We haven't got any other comments on this recipe. What was your question?
  3. Sharon O'Leary
    I would like to know if these can be made ahead and frozen.
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    I would like to know if these can be made ahead and frozen.

    We have not experimented with freezing and thawing these. Heavy whipping cream doesn't always thaw well.

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