Ingredients
Crepes
3 large eggs
3 oz cream cheese, softened
½ cup unsweetened almond milk
2 tablespoons coconut flour (or ¼ cup almond flour)
1 tablespoon erythritol (or monk fruit)
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon butter (for cooking)
Sugar-Free Chocolate Drizzle
½ cup sugar-free chocolate chips
1 tablespoon butter or coconut oil
Keto Caramel Filling
½ cup heavy cream
3 tablespoons butter
¼ cup brown erythritol (or golden monk fruit)
½ teaspoon vanilla extract
Pinch of salt
Instructions
Crepes
Blend eggs, cream cheese, almond milk, coconut flour, sweetener, vanilla, and salt until smooth.
Heat a nonstick pan with butter over medium heat.
Pour a thin layer of batter, swirl to coat pan. Cook 1–2 minutes per side until golden.
Stack on a plate until ready to fill.
Caramel Filling
In a saucepan, melt butter and sweetener over medium heat.
Stir in cream and simmer until thickened (about 5–7 minutes).
Remove from heat, add vanilla and salt. Let cool slightly.
Chocolate Drizzle
Melt chocolate chips with butter or coconut oil until smooth.
Assemble
Spread caramel filling over crepes, roll tightly, and place on a plate.
Drizzle with melted chocolate.
Optionally dust with powdered erythritol before serving.
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