Low Carb Choco Taco
Totally guilt-free ice cream tacos! I’m just going to go a head and pat myself on the back for this one! This morning I could hear the ice cream man coming down the street and the food devil in my ear was screaming at me to run out side and hail him down for a Choco Taco. It was a good thing I had just gotten out of the shower, sitting in a towel and scrolling through Instagram because my food devil would have won if I was wearing at least some underpants.
FU food devil, I made my own and they are absolutely delicious and I don’t feel so bad for having two. For 238 calories, 10g fat, 12g protein and 23 carbs, you can afford to have two, too!
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- 1 c Arctic Zero Frozen Dessert (you can sub your own frozen banana blended ice cream but macros will change)
- 2 Sprouted Grain Tortillas (I used Ezekiel)
- 1/2 Scoop Milk Chocolate Protein Powder (I used PEScience get 30% off all products using my code: PBCHOCO)
- 2 tbsp. Vanilla Cupcake Coconut Butter (I used Nikki’s)
Pre-Heat oven to 350f. Using a cupcake pan, flip it upside down and place folded tortillas between the cups to keep them up right and folded while baking. Bake for 5 minutes. While cooling, place the ice cream in a piping bag or plastic bag and cut the tip about 3/4 of an inch. Pipe half of the ice cream into one taco and half into the other. Place them in the freezer while you prepare your chocolate. Mix chocolate protein powder with water, 1 tbsp. at a time until you reach a pourable consistency (not too runny). Drizzle chocolate over tacos. Return to the freezer. Melt coconut butter and stir well. Pour 1 tbsp. over each taco and then decorate with sprinkles. Let them set in the freezer for 5 minutes or until the chocolate and vanilla harden. Enjoy!