EASY
PUMPKIN CREPE BATTER – Eggs – Vanilla Essence – Pumpkin Pie Spices – Pumpkin Puree – Almond Flour – Coconut Flour – Erythritol PECAN MAPLE COCONUT CREAM FILLING – Coconut Cream – Sugar-free Flavored Maple Syrup – Pecan Nuts
Beat the Eggs
In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices (cinnamon, ginger, cloves nutmeg, and allspice).
1
Add Pumpkin Puree
Add in the no-sugar-added pumpkin puree and sugar-free crystal sweetener to the egg mixture.
2
Add Keto Flours
Add Almond Flour and Coconut Flour to the bowl and whisk vigorously to avoid lumps in your pumpkin crepe batter.
3
Set Aside Crepe Batter
Set the keto pumpkin crepe batter aside for 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
4
Grease a Pan
Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper.
5
Pour Crepe Batter
When your pan is very hot, pour 1/3 cup of the pumpkin crepe batter in the middle of the pan. Tilt the pan quickly, making a round movement.
6
Cook the Keto Crepes
Cook 2-3 minutes on one side or until the edges are getting crispy and don't stick to the border of the pan.
7
Flipping the Crepes
Using a flat tool or your finger, flip over the crepe. Cook for 1 minute on the other side.
8
Decorate
Fill each crepe with 1/4 cup of whipped coconut cream. Close the crepe. Sprinkle chopped pecan and drizzle sugar-free maple-flavored syrup on top.
9
NET CARBS FAT PROTEIN
3.1 grams
9.6 grams
9.8 grams
SERVINGS
TIME
Serving: 1 Crepe Makes: 6 Crepes
Prep: 10 Minutes Cook: 5 Minutes