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!
Place the eggs, cream cheese, Parmesan cheese, and erythritol in a blender, then blend on low until the ingredients are completely combined.
Sprinkle inthe coconut flour and xanthan gum while blender runs. Continue blending until thick, scraping the sides of the blender down at least once.
Blend on medium speed for a few seconds. Let the batter sit for 3 to 5 minutes.
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.
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.
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.
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.
Serve and enjoy!
- 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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