egglife wraps are made with cage-free eggs, not flour.
3 sweet cinnamon egglife® wraps
1 tbsp keto-friendly sweetener
1 tsp cinnamon
pumpkin dip:
¼ cup 35% heavy cream
3 tsp keto-friendly icing sugar sweetener, divided
2 oz cream cheese, at room temperature
3 tbsp canned pumpkin purée
¼ tsp pumpkin pie spice
⅛ tsp vanilla
pinch salt
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.
Using electric mixer, beat cream for about 1 minute or until soft peaks form. Beat in 1 tsp sweetener for about 30 seconds or until stiff peaks form.
In separate bowl, mix together cream cheese, remaining sweetener, pumpkin purée, pumpkin pie spice, vanilla and salt; fold in whipped cream. Garnish with sprinkle of pumpkin pie spice, if desired.
Serve chips with dip and enjoy!
Per 1/3 of recipe
Calories 170
Fat 14g
Saturated Fat 8g
Cholesterol 50mg
Sodium 260mg
Carbohydrate 9g
Fiber 1g
Sugars 1g
Protein 7g
NEW egglife wraps are made with eggs, not flour.
One Comment
Have not made these yet, still looking for them locally since I am on Food Stamps… but wouldn’t it be more logical to spray each wrap first, then stack them to cut or… would that make them stick together??? Just thinking out loud.