Almond Flour Crepes
Easy to make Almond Flour Crepes are light and delicious and ready for your favorite fillings. These crepes are low-carb, sugar-free, and keto friendly.
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Ingredients
- 4 large eggs room temperature
- ⅓ cup fine ground almond flour
- 2 T granulated erythritol
- 1 teaspoon almond or vanilla extract
- Whipped cream for serving
- Fresh mixed berries for serving
Instructions
- In a medium bowl, whisk the eggs, almond flour, erythritol, and extract until well combined and smooth. Let sit for 5 minutes before cooking.
- Set a 10-inch non-stick skillet over medium heat, spraying lightly with cooking oil spray.
- Portion out ¼ cup of the crepe batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
- Cook the crepe for 90 second to 2 minutes, until the edges brown and lift easily from the frying pan.
- Loosen with a spatula and flip, cooking the other side for 1-2 minutes, until golden brown. Repeat with remaining batter.
- When ready to serve, fill each crepe with keto whipped cream and fresh berries.
Notes
- Mix your batter well with a whisk or mixer. If your whisking added a lot of air to the batter, let it sit for 5 minutes before you start cooking.
- Don't flip too early. Use your spatula to lift the edge to see if its lightly brown, then flip.
- You can double or triple the batch, these last in the fridge for up to 3 days, and up to 3 months in the freezer.
- To freeze, place parchment paper in between each crepe, and place in an airtight container or zip lock bag.
Nutrition
Serving: 1Calories: 153kcalCarbohydrates: 5gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 187mgSodium: 77mgFiber: 3gSugar: 3g
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