Almond Flour Crepes
www.sweetashoney.coThose Almond Flour Crepes contain only 1.4 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free. These almond flour crepes are crispy, light, and a delicious, low-carb breakfast.
Servings: 4 crepes
Net Carbs: 1.4g
Calories: 135.8kcal
Ingredients
- 4 Eggs
- ¼ cup Almond Flour
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Ground Cinnamon
- 1 tablespoon Coconut Oil to grease the crepe pan
- 1-2 tablespoons Erythritol Monk fruit or erythritol
Instructions
- In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
- Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
- Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
- Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
- Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
- Repeat for the next crepes.
- To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
Video
Notes
Storage: The crepes, unfilled, can be stored in a fridge, on a plate. Make sure you cover the plate with plastic wrap to prevent the crepes from drying out. They can be stored for up to 3 days. Rewarm on a crepe pan and fill with the filling of your choice.
Low carb sweet filling ideas: whipped coconut cream sweetened with stevia, berries, sugar-free jam, yogurt, sugar-free melted chocolate, desiccated coconut, unsweetened cocoa powder, nut butter (almond, cashew, peanut), seed butter, or even coconut butter.
Savory filling: these crepes make a delicious, savory meal as well. Don't add the vanilla and cinnamon to the batter. Add 1/4 teaspoon salt instead. After you cook the almond flour crepes, bring them back to the pan, add a handful of grated cheese, some ham/bacon, grilled vegetables, fold the crepes in half, and return to eat in the pan for a few minutes until the cheese is melted. Favorite combos are cheddar + bacon + fried onion or cream cheese, spinach, and ham.
Crepes Pan: I used a 9-inch Tefal crepe pan with a non-stick coating.
My Notes
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Nutrition
Nutrition Facts
Almond Flour Crepes
Amount Per Serving (1 crepe)
Calories 135.8
Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 4.6g29%
Trans Fat 0.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.8g
Cholesterol 163.7mg55%
Sodium 62.6mg3%
Potassium 62.7mg2%
Carbohydrates 2.2g1%
Fiber 0.8g3%
Sugar 0.5g1%
Protein 7g14%
Net Carbs 1.4g
Vitamin A 238IU5%
Vitamin B12 0.4µg7%
Vitamin C 0.1mg0%
Vitamin D 0.9µg6%
Calcium 40.7mg4%
Iron 1mg6%
Magnesium 5.5mg1%
Zinc 0.6mg4%
* Percent Daily Values are based on a 2000 calorie diet.