Those Almond Flour Crepes contains only 3.8 g net carbs per crepes. Easy 4 ingredients recipes with eggs, almond flour, coconut oil and cinnamon. Best Low carb dairy free crepes. Gluten free, paleo and sugar free too. Those almond flour crepes are crispy, light and a delicious low carb breakfast crepes.
Servings: 4
INGREDIENTS
4 eggs
1/4 cup almond meal
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin coconut oil ,to grease the crepe pan
1-2 tablespoon sugar-free crystal sweetener Monk fruit or erythritol
INGREDIENTS
4 eggs
1/4 cup almond meal
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin coconut oil ,to grease the crepe pan
1-2 tablespoon sugar-free crystal sweetener Monk fruit or erythritol
INSTRUCTIONS
- In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
- Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
- Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
- Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
- Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
- Repeat for the next crepes.
- To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
NOTES
- Storage: Unfilled crepes can be stored in a fridge on a plate. Cover the plate with plastic wrap to prevent the crepes from drying out. They can be stored for up to 3 days. Then, rewarm on a crepe pan and fill with the filling of your choice.
- Low-carb sweet filling ideas: whipped coconut cream sweetened with stevia, berries, sugar-free jam, yogurt, sugar-free melted chocolate, desiccated coconut, unsweetened cocoa powder, nut butter (almond, cashew, peanut), seed butter, or even coconut butter.
- Savory filling: these crepes make a delicious, savory meal as well. Don’t add the vanilla and cinnamon to the batter. Add 1/4 teaspoon salt instead. After you cook the almond flour crepes, bring them back to the pan, add a handful of grated cheese, some ham/bacon, and grilled vegetables, fold the crepes in half, and return to eat in the pan for a few minutes until the cheese is melted. My favorite combos are cheddar + bacon + fried onion or cream cheese, spinach, and ham.
Source: sweetashoney.co