Low-Carb Crepes That Actually Taste Like the Real Thing! (Keto & Paleo)

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Add 2 tablespoons of beef gelatin to a bowl and mix with 1/2 cup of water to bloom. Set aside.

In a blender, combine 4 eggs, 1 cup of almond flour, 1/4 teaspoon of salt, 1 teaspoon of monk fruit sweetener, and 2 tablespoons of coconut oil. Blend until smooth.

Add the bloomed gelatin, 1/2 cup of water, and 1 teaspoon of vanilla extract to the blender. Blend again until well mixed.

Heat a pan over medium to medium-low heat and add a small amount of coconut oil, wiping off excess.

Pour a little less than 1/4 cup of the crepe batter into the pan and swirl to coat the bottom.

Cook the crepe for about 4 minutes on one side until fully cooked, then flip it over and cook for an additional minute.

While the crepes are cooking, prepare the filling by mixing 1 package of cream cheese with 1 cup of heavy whipping cream and 2 tablespoons of Aluos sweetener until fluffy.

For the chocolate sauce, place some no sugar added chocolate chips in a jar with a little coconut oil and heat in the microwave for 30 seconds, stirring every 30 seconds until melted.

If the crepes rip, ensure the pan is hot enough before adding the batter. Adjust the heat if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens