KETO ALMOND FLOUR CREPES
4.78 - 211 votes
WHAT OTHERS SAY
Great simple recipe that’s changed my life! I’m excited to have found this one.
I made these today and they were amazing.
Man these hit the spot!!! Easy and delicious! Us low-carbers are always looking for a vehicle for yummy fixings and this is it!
DID YOU KNOW?
are traditionally made in France on Candlemas on February 2. This dates back to 472 when Pope Gelasius I gave crepes to French pilgrims visiting Rome on Candlemas. Not bad to have a 1600-year-old tradition!
– 4 Eggs – 1/4 cup Almond Flour – 1 teaspoon Vanilla essence – 1/4 teaspoon ground cinnamon – 1 tablespoon Coconut oil (to grease) – 1-2 tablespoon Erythritol
In a medium bowl whisk the eggs, ground almond, vanilla extract, ground cinnamon and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps forms. Set aside.
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. The thickness of the crepes will depend on how much batter you use for each.
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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