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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