KETO PUMPKIN CREPES

EASY

INGREDIENTS

– 7 Eggs – 2 tsp Vanilla Essence – 1 ½ tsp Pumpkin Pie Spices – ¼ cup Pumpkin Puree – ½ cup Almond Flour – 2 tbsp Coconut Flour  – 2 tbsp Erythritol PECAN MAPLE COCONUT CREAM FILLING – ¼ cup Coconut Cream  – 2 tbsp Sugar-free Flavored Maple Syrup – 1 tbsp Pecan Nuts

Beat the Eggs

In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices.

1

Add Pumpkin

Add in pumpkin puree and sugar-free crystal sweetener.

2

Add Flours

Add Almond Flour and Coconut Flour to the bowl and whisk vigorously to avoid lumps.

3

Set Aside

Set aside 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 Batter

When your pan is very hot, pour 1/3 cup of 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

KETO PUMPKIN CREPES

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