Description
Delicate, low-carb crepes made with almond flour and cream cheese—perfect for keto breakfasts, brunches, or as an elegant dessert, with endless filling possibilities.
Ingredients
4 eggs
4 oz cream cheese (½ standard package), softened
¼ cup unsweetened almond milk
1⅓ cups almond flour
2 Tbsp keto-friendly sweetener (monk fruit or erythritol)
1 tsp vanilla extract (optional, for sweet crepes)
Instructions
- Combine eggs, cream cheese, almond milk, almond flour, sweetener, and vanilla (if using) in a blender. Blend until smooth and creamy.
- Let batter rest for 5 minutes to thicken slightly.
- Heat a non-stick skillet over medium-high heat. Lightly grease if needed. Pour about ¼ cup of batter into the pan and swirl to form a thin, even layer. Cook until edges set and the bottom is golden (2–3 minutes), then flip and cook for another 1–2 minutes.
- Remove crepe and set aside. Continue until all batter is used (makes about 8–10 crepes, depending on pan size).
Notes
- For savory crepes, skip the sweetener and vanilla, and fill with scrambled eggs, sautéed veggies, or cheese.
- For a chocolate twist, add cocoa powder to the batter and top with whipped cream or mascarpone.
- Use non-stick pans for the best results and avoid overfilling the pan to prevent tearing.
- To make them fluffier, add a pinch of baking powder to the batter.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast, Dessert
- Method: Pan-Fried
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 2g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
