About
Feeling fancy for breakfast? How about a Keto French Crepe? These easy Keto crepes taste almost identical to a traditional recipe! Instead of flour, the crepes are made with mostly egg and cream cheese. However, you’ll be surprised to taste little to no egg in the final dish. They are flexible and easy to roll, and they can be filled with any filling of your choosing – sweet or savory. This sweet recipe has a spiced whipped cream filling with just a hint of vanilla. If you want to add a little more to your filling, check out the recommendations made below. And don’t forget: life is sweet!
An important note
Please note that the butter listed in the ingredients is approximate to the amount you’ll use. Follow the directions below to know how much butter is used per crepe. If you feel you’ve used more butter than what is listed, make sure to include it in your food log for accurate macros.
Other crepe add-ins
Want to have a little more fun making your own sweet crepes? There are many Keto ingredients you can add to the filling to roll up inside each crepe. Try crushed pecans or pistachios in the spiced whipped cream filling. If you like berries, use blueberries, raspberries, or chopped strawberries.
You can also add
You can also add sugar-free toppings to your crepes! Choose a sugar-free Keto syrup or jam made with stevia, monk fruit, or erythritol. Other sweeteners are a no-no on the Keto diet because they may trigger an insulin response in your body.
Ingredients
- 2 ounce cream cheese, brick
- 2 large raw egg
- ¼ cup almond flour
- 1 package stevia leaf noncaloric sweetener (green packet)
- 1 ½ teaspoon butter, salted
- ½ cup heavy cream
- 1 package stevia leaf noncaloric sweetener (green packet)
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon spices nutmeg ground
- ⅛ teaspoon ginger, ground
- ⅛ teaspoon salt
Instructions
- Begin by combining the cream cheese, eggs, salt, first amount of stevia, and almond flour in a food processor. Pulse carefully, as this is a very liquid batter. Transfer the crepe batter into a pouring vessel for the next step.
- Grab an 8-inch skillet – a similar diameter to the crepes you will be making. A non-stick skillet will be best. Heat the skillet on a medium heat, then use a stick of butter to quickly coat the skillet (approx. ¼ tsp butter). Pour a generous ⅛ cup of the batter into the hot skillet.
- Pick the skillet up off the heat and rotate it so the batter spreads into a wide circle. Return the skillet to heat. You can use a spatula to quickly reshape the crepe if needed. Let the crepe cook for about 10 seconds or until the edges turn golden brown.
- Next, flip the crepe over to finish cooking it. Transfer the cooked crepe to a serving plate. Repeat steps 2-4 until all crepes are cooked.
- Allow the crepes to cool for now. Meanwhile, in a stand mixer with a whip attachment, whip the remaining ingredients together to make a spiced whipped cream. The cream should be fairly stiff so it doesn’t melt in the warm crepes.
- Time to assemble the crepes! Lay a crepe down on a flat surface. Then, spoon some of the whipped cream filling along one edge of the crepe.
- Roll the crepe up, nice and easy. Repeat this process until all crepes are filled. Make sure you roll the crepes carefully so the whipped cream doesn’t squeeze out.
- Spoon any leftover whipped cream on top of the crepes (or you can always make more)! A sprinkle of cinnamon makes an excellent garnish as well. Serve the filled crepes while they’re warm.
Nutrition Facts
- Servings: 3
- Calories: 325.4kcal/1361.6kJ (per serving)
- Fat: 31.0g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 8.5g (per serving)
