[.feature]6[.feature] sweet cinnamon egglife® wraps
cooking spray, ghee or olive oil
[.feature]3[.feature] tbsp keto-friendly sweetener
[.feature]1[.feature] tbsp cinnamon
[.feature]½[.feature] cup paleo hot fudge (recipe follows)
[.feature]1[.feature] cup sliced strawberries
[.feature]½[.feature] cup whipped cream
[.feature]2[.feature] cups paleo-friendly chocolate chips
[.feature]1[.feature] cup canned full-fat coconut milk
[.feature]¼[.feature] cup keto-friendly sweetener
[.feature]2[.feature] tbsp butter or ghee
[.feature]1[.feature] tsp vanilla extract
Preheat oven to 375°F. Stack sweet cinnamon egglife; cut into 8 wedges.
Arrange wedges on rimmed baking sheet; coat both sides with cooking spray. Sprinkle with sweetener and cinnamon.
Bake wedges, flipping halfway through, for 12 to 15 minutes or until crispy. Let cool.
Arrange half of the wedges on serving platter; drizzle with half of Paleo Hot Fudge. Repeat layers. Top with strawberries and dollops of whipped cream.
In saucepan set over medium low heat, heat chocolate chips, coconut milk, sweetener and butter, whisking often, for 8 to 10 minutes or until melted and smooth.
Remove from heat; stir in vanilla. Serve hot or let cool to room temperature. (Make-ahead: Store sauce in airtight container. Reheat in microwavable dish at 50% power for 1 minute or until melted. Stir, then reheat at 50% power, stirring every 20 seconds, or until pourable consistency.)
Instead of baking egg white wedges, cook in air fryer if desired. In batches, arrange about 6 wedges in single layer in air fryer basket. Set to 350°F; bake for 7 to 9 minutes or until wedges start to brown around edges. Transfer to rack; let cool completely.
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