Coconut Cream 1/4 cup 1% cottage cheese 1/2 T. Goya cream of coconut
Chocolate Sauce 2 T. cocoa powder 1/2 T. granulated sugar 1 T. water
Garnish 1 T. unsweetened shredded coconut
In a small blender or food processor, combine cottage cheese and cream of coconut. Blend for 15 seconds, or until smooth. Place in refrigerator to chill.
Heat oven or toaster oven to 450F. On a baking sheet lined with foil, spread shredded coconut in one even layer and bake for 2-3 minutes, until coconut is just golden brown.
While coconut is toasting, heat cocoa powder, granulated sugar, and water in a small saucepan on the stove over medium heat, stirring constantly. Once chocolate is melted and the mixture is smooth, cook for 1 minute then remove from heat to allow sauce to thicken slightly.
Combine all pancake batter ingredients and prepare according to package directions.
To assemble: Frost each pancake with the coconut cream mixture and stack. Drizzle with chocolate sauce and top with toasted coconut. Enjoy!
This is a super easy and healthy dessert recipe that is low carb, high protein, gluten-free, keto-friendly, and delicious! We are making an ABS Protein Birthday Cake with ABS Low Sugar Icing so that you can enjoy a healthy dessert every day while sticking to your nutrition and weight loss goals