Ingredients (makes 6 crepes)
Crepes
4 large eggs
2 oz cream cheese, softened
2 tbsp heavy cream
2 tbsp almond flour (or coconut flour, 1 tbsp)
1 tsp vanilla extract
½ tsp cinnamon (optional)
Pinch of salt
Butter or coconut oil (for cooking)
Filling & Topping
½ cup strawberries, sliced
½ cup raspberries (or mixed berries)
½ cup heavy cream, whipped with 1 tbsp powdered sweetener
2 tbsp powdered erythritol or allulose (for dusting)
Directions
Make crepe batter
Blend eggs, cream cheese, heavy cream, almond flour, vanilla, cinnamon, and salt until smooth. Let rest 5 minutes.
Cook crepes
Heat a nonstick skillet over medium-low and grease lightly.
Pour 2–3 tbsp batter, swirling to coat pan thinly.
Cook 1–2 minutes until edges lift easily, flip, and cook 30 seconds more.
Repeat until all crepes are cooked.
Assemble
Fill each crepe with sliced strawberries and a few raspberries. Roll or fold.
Top with whipped cream, berries, and a dusting of powdered sweetener.
#ketofriendly #ketolifestyle #food #ketorecipes #ketodiet #keto
Approx macros (per crepe with filling, 1/6 recipe)
Calories: ~120
Fat: ~9 g
Protein: ~5 g
Net Carbs: ~3 g
#ketofriendly #ketolifestyle #food #ketorecipes #keto #ketodiet