Strawberry Shortcake Bowls


Prep Time: 40 minutes 

Cook Time: 5-7 minutes 

Servings: 8



8 small Crepini® Egg Wraps with (Cauliflower, Sweet Potato, or Gluten-Free Grains) 
1 pound strawberries, stemmed and quartered
2 tablespoons sugar substitute 
1 teaspoon lemon zest 
2 tablespoons ghee, melted 
¼ teaspoon ground cinnamon, optional
10 ounces canned coconut whipped cream 


  1. To a medium mixing bowl add strawberries and 3 tablespoons sugar replacement. Stir to combine and place in the refrigerator for 30 minutes.  
  2. Preheat oven to 350° Lightly coat the back of a 12-cup muffin tin with cooking spray. 
  3. Brush melted ghee on the Crepinis and sprinkle with cinnamon (optional). 
  4. Using the back of the muffin pan, lay each Crepini over a muffin cavity. 
  5. Bake until Crepinis are golden and crispy, 5-7 minutes. Remove from oven and let cool before assembly. 
  6. Spoon some of the strawberries with their juice into each Crepini bowl. 
  7. Top with a generous dollop of coconut whipped cream; add a layer of strawberries and whipped cream; finishing with the remaining strawberries. Serve immediately.

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