KETO ALMOND FLOUR CREPES

SIMPLE

INGREDIENTS

– 4 Eggs – 1/4 cup Almond Flour – 1 teaspoon Vanilla Essence – 1/4 teaspoon Ground Cinnamon – 1 tablespoon Coconut Pil – 1-2 tablespoons Erythritol

Whisk Ingredients

In a medium bowl whisk the eggs, ground almond, vanilla extract, ground cinnamon, and erythritol. Whisk until all the ingredients are perfectly combined.

1

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.

2

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.

3

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.

4

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.

5

Repeat

Repeat for the next crepes.You should have enough batter to make 4-5 crepes.

6

Serve

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.

7

NET CARBS FAT PROTEIN

3.8 grams

8.5 grams

7.6 grams

SERVINGS

TIME

Serving: 1 Crepe Makes: 4 Crepes

Prep: 10 Minutes Cook: 10 Minutes

KETO CREPES

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