INGREDIENTS:
4 large eggs
4 oz cream cheese, softened
2 tbsp coconut flour
1 tbsp melted butter
1/2 tsp vanilla extract
1/4 tsp salt
INSTRUCTIONS:
In a blender or food processor, combine the eggs, cream cheese, coconut flour, melted butter, vanilla extract, and salt. Blend until the batter is smooth and well combined.
Heat a non-stick skillet or crepe pan over medium heat. Grease the pan lightly with butter or cooking spray.
Pour about 1/4 cup of the batter into the heated pan and immediately swirl the pan to spread the batter evenly. The crepe should be thin.
Cook the crepe for about 2-3 minutes, until the edges start to brown slightly and the crepe is set. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter until all the crepes are cooked.
Serve the crepes warm with your desired fillings. Some popular options include sugar-free chocolate spread, whipped cream, fresh berries, sliced avocado, or cooked bacon.
Nutrition Facts and Servings: The nutrition facts and serving size can vary depending on the exact quantities of ingredients used. However, here’s an approximate breakdown for a basic keto crepe recipe (yielding around 4 servings):
Serving Size: 1 crepe
Calories: Approximately 123
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 174mg
Sodium: 240mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugars: 1g
Protein: 7g
