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.
Servings: 4 crepes
Calories: 153kcal
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 at least 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 15 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 4 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: 1 | Calories: 153kcal | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 187mg | Sodium: 77mg | Fiber: 3g | Sugar: 3g