Ingredients:
4 large eggs
4 oz cream cheese, softened
2 tbsp coconut flour
1 tbsp erythritol or your preferred keto-friendly sweetener (adjust to taste)
1/2 tsp vanilla extract
Pinch of salt
Butter or coconut oil for cooking
Your choice of keto-friendly fillings (e.g., sugar-free chocolate chips, whipped cream, berries, nut butter)
Instructions:
Prepare the Batter:
In a blender, combine the eggs, softened cream cheese, coconut flour, erythritol, vanilla extract, and a pinch of salt. Blend until smooth and well combined.
Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter or coconut oil to grease the pan.
Pour a small amount of the batter onto the skillet, swirling it around to spread it thinly and evenly.
Cook the crepe for about 1-2 minutes on one side until lightly golden brown, then flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Fill and Roll:
Once all the crepes are cooked, it’s time to fill them. You can spread your desired fillings over each crepe, keeping in mind to stay within your keto guidelines. Some popular options include sugar-free chocolate chips, whipped cream, berries, or nut butter.
Roll up each crepe tightly and place them seam-side down on a serving plate.
Serve:
Keto crepe rolls can be served warm or chilled, depending on your preference. You can dust them with