PUMPKIN CREPE BATTER – 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 (cinnamon, ginger, cloves nutmeg, and allspice).
Add Pumpkin Puree
Add in the no-sugar-added pumpkin puree and sugar-free crystal sweetener to the egg mixture.
Add Keto Flours
Add Almond Flour and Coconut Flour to the bowl and whisk vigorously to avoid lumps in your pumpkin crepe batter.
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.
Grease a Pan
Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper.
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.
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.
Flipping the Crepes
Using a flat tool or your finger, flip over the crepe. Cook for 1 minute on the other side.
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.
NET CARBS FAT PROTEIN
Serving: 1 Crepe Makes: 6 Crepes
Prep: 10 Minutes Cook: 5 Minutes