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Irish Cream Pudding Cups

Prep Time: 20 minutes

Cook Time: 7-9 minutes

Servings: 6



12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
½ cup sugar, or sugar alternative
1 box sugar-free instant chocolate pudding mix 
2 cups fat-free milk 
1 cup heavy whipping cream
1 tablespoon powdered monk fruit sweetener
2 ounces Irish Cream Liqueur, optional


For Finishing

½ cup chopped Andes Mint candies



  1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside. 
  2. Prepare sugar-free pudding mix according to package directions. Place in refrigerator until ready for assembly. 
  3. To a shallow dish add sugar or sugar alternative. 
  4. Spray coconut oil on both sides of each Crepini. 
  5. Dip each side in the sugar. 
  6. Lay each Crepini over the top of a muffin cavity. 
  7. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take of the muffin tins, and let cool before assembly. 
  8. To a stand mixer fitted with the whisk attachment, add the heavy whipping cream and powdered sweetener. Whip on high until stiff peaks form, about 5 minutes. 
  9. Reduce mixer to low and add liqueur, if using. 
  10. Divide pudding evenly between Crepini cups. Top with the whipped cream and Andes mints. Serve immediately. 



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