French Keto Crepes
Delicate French crepes filled with a nutritious and delicious pomegranate cream, perfect for a keto breakfast or snack.
Ingredients
- ●1 1/2 cups Almond flourMake sure to use a fine-textured almond flour
- ●3 large EggsRoom temperature eggs for better crepe texture
- ●1 tablespoon Granulated sweetenerChoose a sugar substitute like Swerve or Erythritol
- ●1 cup Heavy creamYou can use full-fat coconut cream for a dairy-free alternative
- ●1/4 cup Pomegranate seedsFresh or dried pomegranate seeds work well
- ●2 tablespoons Unsalted butterFor brushing the crepes
- ●1 teaspoon Vanilla extractOptional, use 1/2 teaspoon for a more subtle flavor
Instructions
- 1
Separate the eggs and whisk the egg whites until stiff peaks form.
- 2
In a separate bowl, whisk the egg yolks, almond flour, and granulated sweetener until smooth.
- 3
Add the heavy cream and whisk until combined.
- 4
Gently fold the egg whites into the egg yolk mixture.
- 5
Heat a small non-stick pan over medium heat and brush with butter.
- 6
Pour a small amount of the crepe batter into the pan and tilt to coat the bottom.
- 7
Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
- 8
Loosen the crepe with a spatula and flip it over.
- 9
Cook for another minute and repeat with the remaining batter.
- 10
To make the pomegranate cream, blend the pomegranate seeds with the heavy cream until smooth.
- 11
Add the vanilla extract and mix well.
- 12
Fill the crepes with the pomegranate cream and roll them up.
- 13
Serve immediately and enjoy!