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 FILLING – ¼ cup Coconut Cream – 2 tbsp Sugar-free Maple Syrup – 1 tbsp Pecan Nuts

Beat the Eggs

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

1

Add Pumpkin and Flour

Add in pumpkin puree, almond meal, coconut flour, and sugar-free crystal sweetener.

2

Whisk Keto Crepe Batter

Vigorously whisk the Keto Pumpkin Crepe batter to avoid, as much as possible, forming coconut flour lumps. Set Aside.

3

Grease Crepe Pan

Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper.

4

Pour Batter into Pan

When your pan is very hot, pour 1/3 cup of crepe batter in the middle of the pan. Tilt the pan to cover it with crepe batter.

5

Flip the Crepe

Cook 2-3 minutes on one side or until the edges are getting crispy. Use a flat tool or your finger to flip the crepe.

6

Set Aside the Keto Crepes

Place the cooked crepes on a plate and repeat this process until all are cooked. This batter makes six 8-inch Pumpkin Keto Crepes.

7

Add Keto Pecan Filling

Fill each crepe with 1/4 cup of whipped coconut cream. Close the crepe. Sprinkle chopped pecan and drizzle sugar-free maple-flavored syrup.

8

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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