Crepes can be one of the more intimidating breakfast foods. They often require a special pan, tools, and delicate care, but these crepes are easy and whip up right in the blender!
These crepes are a little heavier than a traditional crepe but light enough to fill, fold, and sprinkle with no calorie powdered sweetener. The trick to making keto crepes is to thin the batter to the correct consistency. I always end up making mine a little thicker than seems comfortable to make flipping the crepe easier. Each batch I make usually has a bit of fluctuation in the amount of liquid depending on how well I had measured my dry ingredients, so I always start with my basic recipe and add a tablespoon of liquid if necessary.
I love how easy these crepes are to throw in a blender and whip up before work in the morning! By making them dairy-free and using coconut cream, they have a rich and creamy flavor that goes perfectly well with low carb fruit or even just a bit of dairy-free whipped cream!
When making your own dairy-free whipped cream, you want to remember that the colder the better. Cool your bowl before whipping the cream and sweetener together and allow the can of coconut cream to cool overnight before attempting to whip it. I have had many batches melt as I was cooking and had to pop them in the freezer to let the fats solidify again. I love to keep a few cans in the refrigerator so that when I feel like making coconut whipped cream it is ready to go!
Yields 2 servings of Dairy-Free Keto Crepes
- ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 4 large eggs
- 1/3 cup canned coconut milk
Dairy-Free Whipped Cream
- 12 ounces canned coconut milk, chilled overnight
- ½ cup powdered stevia/erythritol blend
- 3 medium strawberries, sliced
To get coconut cream, first put a can of full-fat coconut milk in the refrigerator overnight or for at least 12 hours to allow the fats to separate. Open the can and pour out the liquid portion and what is left is pure coconut cream!
1. Combine almond flour, coconut flour, salt, and eggs in a blender and mix until smooth.
2. Scrape the sides with a spatula and add room temperature coconut milk. Blend until smooth.
3. Let the batter rest for about five minutes to finish absorbing any extra liquid.
4. Heat a non-stick skillet to medium. Add approximately 2 tablespoons plus a bit more batter to the pan and gently tilt it from side to side until the batter spreads into a thin pancake. It’s not an exact measurement because it will depend on your pan and how thin you want your crepe.
5. Once the sides have set, gently lift the edges and flip to cook on the other, about 30 seconds. Place on a plate and repeat until the batter is gone.
6. Using the whisk attachment of a stand mixer or handheld electric mixer beat the cold coconut cream and sweetener together until creamy.
7. Fill crepes with dairy-free whipped cream and top with fresh strawberries.
This makes a total of 2 servings of Dairy-Free Keto Crepes. Each serving comes out to be 701.5 Calories, 65.95g Fats, 10.3g Net Carbs, and 22.35g Protein.
|Dairy-Free Keto Crepes||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net carbs(g)||Protein(g)|
|¼ cup almond flour||162||14||6.2||3.6||2.5||5.9|
|2 tablespoons coconut flour||40||2.3||6.7||4.7||2||2|
|4 large eggs||315||20.9||1.6||0||1.6||27.6|
|1/3 cup canned coconut milk||147||15.9||2.1||0||2.1||1.5|
|12 ounces canned coconut milk||726||78.6||10.4||0||10.4||7.4|
|3 medium strawberries, sliced||12||0.1||2.8||0.7||2||0.2|