How To Make Homemade Keto Crepes
Looking for a way to revel in a luscious crepe? Try these cheesy and creamy keto crepes that’s made with coconut flour for a gluten-free breakfast treat!
Serves:
Ingredients
- 6large eggs
- 6ozcream cheese,(1 package), softened in the microwave
- ⅓cupparmesan cheese,grated
- 1tsperythritol
- 1½tbspcoconut flour
- ⅛tspxanthan gum
- 1tbspbutter,melted
Instructions
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Place the eggs, cream cheese, Parmesan cheese, and erythritol in a blender, then blend on low until the ingredients are completely combined.
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Sprinkle inthe coconut flour and xanthan gum while blender runs. Continue blending until thick, scraping the sides of the blender down at least once.
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Blend on medium speed for a few seconds. Let the batter sit for 3 to 5 minutes.
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Heat a nonstick saucepan over medium heat; when a drop of water sizzles, it is ready. Reduce the heat slightly. Lightly brush the pan and a spatula with butter.
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Stir the batter. Pour into a ¼ cup measure and pour into the middle of the pan. Tilt the pan in a circular motion to spread the batter into a 6 to 7-inch circle.
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Cook the crepe for about 1½ minutes, until the top looks dull and the edges brown. Work the spatula under the crepe; lift the edge.
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Grasp the crepe gently with the fingers of your other hand and lift it higher while sliding the spatula further under. Flip and cook for 15 to 20 seconds more.
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Serve and enjoy!
Nutrition
- Calories: 338.44kcal
- Fat: 28.16g
- Saturated Fat: 14.78g
- Trans Fat: 0.14g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 4.26g
- Fiber: 1.03g
- Sugar: 1.93g
- Protein: 16.83g
- Cholesterol: 341.84mg
- Sodium: 439.85mg
- Calcium: 231.25mg
- Potassium: 174.74mg
- Iron: 1.59mg
- Vitamin A: 325.57µg
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