One of the best invention on this planet was crepes. That is, until KETO CREPES came around. Enjoy these amazing crepes with a ton of topping options
It was a snow day this past Monday in Portland, Oregon. We don’t get them very often.
It was a perfect day to create this beautiful keto crepes recipe to surprise my kids when they woke up!
I had an inkling that we’d get snowed in, so I was prepared. I already had all the ingredients because they are pretty standard, but I went and got some raspberries the day before.
Crepes are like having dessert for breakfast and not having to feel guilty about it!
What are Crepes?
Well, crepes are basically a super thin pancake. Pancakes are traditionally thick and heavy.
Crepes are paper thin and you can roll them up around your favorite “toppings”. Even though the topping is on the inside!
How to Get a Thin Crepe
How to Flip a Crepe
Frying Pan – You will need a nice, flat frying pan that heats evenly.
Silicone Spatula – I have switched over to silicone for most kitchen tools such as this so as to not scratch my pans.
I chose to use Erythritol and Liquid Stevia for this recipe. I find that when you use the two in combination with each other, they cancel out any possible aftertaste that may occur.
Some people are more sensitive to sweeteners than others so this covers all the bases!
This is where you get to be creative! There are so many toppings to choose from.
Below are my favorites! But I’m sure you can come up with more!
Homemade Whipped Cream – This is my go to topping for crepes. It goes inside, on top of, around, and through! I basically have a crepe with my whipped cream instead of the other way around! No shame!
Berries – YEP! Good old fashioned berries! No need to have a ton, but a small handful of berries compliments these crepes perfectly!
Sugar-Free Syrup has the best ingredients out there! Butter – I mean, do you need anything else when butter is an option? Not really! Mmm…. butter!
RELATED – How to Start the Keto Diet (AGAIN)
Making Crepes are not for the faint of heart!
It can be a wonderful adventure or a frustrating adventure!
It is hard to get a perfect circle. Mine usually aren’t.
Temperature matters, spatulas matter, your frying pan matter, it ALL matters.
I can tell you that EVERY time I make crepes, the first one never turns out. I just prepare for that. But there IS something good that comes out of that. I use that one to snack on while making the rest!
Sometimes your crepes may crack when you fold them. Just go with the flow. Unless you are photographing your food, that doesn’t matter.
Don’t let your frying pan and oil get TOO hot. Otherwise it will cook too quickly for parts and cook unevenly.
Other Breakfast Recipes You Might Like
- 1 cup almond flour
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons Lakanto monkfruit sweetener
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Pink Himalayan sea salt
- 1/2 cup water
- 2 tablespoons heavy whipping cream
- 3 tablespoons butter, melted
- coconut oil for cooking
- Whipped Cream for filling (optional)
- Combine almond flour, monkfruit, cinnamon and salt in a large bowl. Mix well.
- In a small bowl, combine eggs, vanilla, heavy whipping cream, and water until well mixed.
- Add egg mixture to almond flour mixture and combine with a spatula. Folding until blended.
- Finally, add melted butter and continue blending with spatula.
- Heat 1 tablespoon coconut oil over medium heat in a sauce pan.
- Pour 1/4 cup of mixture into heated sauce pan. Rotate the pan around to make the dollup spread out into a circle.
- Cook until edges are slightly brown and bubbles form through out.
- Flip and cook for about 10 seconds and remove from heat.
- Add coconut oil as needed for more crepes.
Serving Size:1 crepe
Amount Per Serving: Calories: 165.27 Total Fat: 15.09g Saturated Fat: 5.24g Sodium: 61.98mg Carbohydrates: 3.11g Fiber: 1.54g Sugar: 0.74g Protein: 5.33g