Keto Crepes Recipe | Gluten Free Crepes
Try these incredible keto crepes, made with a combination of coconut flour and almond flour.
Servings 6 Servings
Calories 248kcal
Ingredients
Crepes
- 4 large eggs room temperature
- 2 tbsp coconut oil
- 1 1/4 cups Almond Flour
- 1 tbsp psyllium husk powder
- 1/4 cup Coconut flour
- 1 tsp vanilla extract optional
Instructions
- Combine the coconut oil, milk, psyllium husk, coconut flour, eggs, and vanilla (optional) in a blender.
- Blend on high for 30 seconds to a minute until all the flours are mixed into the batter.
- Heat a non-stick skillet to medium heat and spray lightly with cooking oil.
- Pour a 1/4 cup of batter into the pan and quickly move around the batter until it has coated the bottom and spread thin.
- Cook for 2-3 minutes, or until the base has set enough to flip. Flip and then cook an additional minute.
- Top with berries and cream, or ham and cheese. These crepes can be sweet or savory.
- Store in the fridge for up to 1 week.
Notes
Net Carbs: 3g
Nutrition
Calories: 248kcal | Carbohydrates: 9g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 58mg | Potassium: 47mg | Fiber: 5g | Sugar: 1g | Vitamin A: 180IU | Calcium: 68mg | Iron: 2mg