• 1 scoop Giant Elite – vanilla
  • 1/2 c egg whites
  • 2 tbs water
Blend or whisk all ingredients together.
Over medium heat- pour 1/4 of the batter into a small nonstick pan.
Cook approximately 2 min each side.
Leftovers can be kept in refrigerator for up to 1 week.
Filling- Mascarpone Cheesecake Cream
  • 1/3 c Heavy Whipping Cream
  • 1 scoop Giant Keto Cheesecake
  • 3 oz Mascarpone cheese (at room temp.)
Using a mixer or whisk- Whip heavy cream and Giant Keto Cheesecake until stiff peaks form.
Slowly add mascarpone until well combined.
Store in an airtight container in refrigerator.

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