Keto Coconut Flour Crepes Recipe
Prep: 5 minutes
Cook: 10 minutes
Rest Time: 10 minutes
Total: 25 minutes
Ingredients
- ½ cup Coconut Flour
- ¼ cup Butter melted, or coconut oil
- ¾ cup Coconut Milk
- ¼ cup Low Carb Sugar Substitute
- 6 Eggs
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
- Gather all the ingredients for your keto crepes.
- In a mixing bowl whisk together the eggs with the coconut milk and ¾ of the melted butter.
- In another bowl combine the coconut flour with the Erythritol, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk everything together until well combined.
- Allow the crepe batter to rest for 10 minutes so that the coconut flour can absorb all the liquids. This will also help make the batter thin and smooth.
- Grease a non-stick pan with a bit of the remaining butter over medium heat. If using a stainless steel pan use heat high to prevent sticking. When the pan is hot add dollops of the crepe batter and swirl in circular motions to cover the entire surface of the pan. You want a very thin layer of batter for crepes.
- Cook for 1-2 minutes and then flip the crepe onto the other side. The second side will take less time to cook, usually just a minute. Keep re-greasing the pan and making crepes until you use all the batter.
- Serve the crepes hot and topped with keto-friendly fruit, drizzled with lemon and powdered Erythritol/shredded coconut. Enjoy!
Makes 10 crepes
Nutrition
Serving: 1crepeCalories: 129Fat: 11.4gProtein: 4.8gTotal Carbs: 2.7gNet Carbs: 1.7gFiber: 1gSugar: 0.7g