KETO ALMOND FLOUR CREPES
– 4 Eggs – 1/4 cup Almond Flour – 1 teaspoon Vanilla Essence – 1/4 teaspoon Ground Cinnamon – 1 tablespoon Coconut Pil – 1-2 tablespoons Erythritol
In a medium bowl whisk the eggs, ground almond, vanilla extract, ground cinnamon, and erythritol. Whisk until all the ingredients are perfectly combined.
Grease the pan
Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
Scoop the batter
Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly.
Cook the Crepe
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
Flip the crepe
Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Repeat for the next crepes.You should have enough batter to make 4-5 crepes.
To serve fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
NET CARBS FAT PROTEIN
Serving: 1 Crepe Makes: 4 Crepes
Prep: 10 Minutes Cook: 10 Minutes
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