Prep 10 mins
Cook 10 mins
I just tried to take a recipe that was already submitted and alter a few ingredients in an attempt to take down the carb count. Fill with whipped cream or low carb ice cream and top with fresh fruit, as desired.
- 3 eggs
- 1 cup whole wheat flour
- 2 tablespoons Splenda sugar substitute
- 2 tablespoons cocoa
- 1 1⁄4 cups heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons butter
- Blend one minute all ingredients,
- Scrape down sides and blend again briefly,.
- Refrigerate 1 hour,.
- In non stick skillet (no need to oil or grease pan) - put small amount in pan. Tilt and turn pan to spread evenly. Cook over medium heat until bottom is lightly browned. Flip and cook a few seconds more, Remove and stack with piece of wax paper.