Ingredients
For the Crepes:
- 4 large eggs
- 4 oz cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1-2 tbsp erythritol or sweetener of choice (optional, for sweet crepes)
For the Filling (example: cream cheese filling):
- 4 oz cream cheese, softened
- 2 tbsp unsweetened almond milk
- 1-2 tbsp erythritol or sweetener of choice
- 1/2 tsp vanilla extract
Instructions
- Prepare the Crepes Batter: In a blender, combine eggs, cream cheese, almond flour, heavy cream, vanilla extract, baking powder, salt, and erythritol (if using). Blend until smooth.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes, or until the edges start to lift and the crepe is set. Carefully flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Prepare the Filling: In a bowl, mix the softened cream cheese, almond milk, erythritol, and vanilla extract until smooth and creamy.
- Assemble the Crepe Rolls: Spread a thin layer of the filling over each crepe. Roll the crepes tightly and cut into bite-sized pieces if desired.
Nutrition Information (per crepe roll, assuming 8 crepe rolls)
- Calories: 160
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 170mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
Notes
- Filling Variations: You can fill the crepes with various keto-friendly fillings such as whipped cream and berries, chocolate ganache, or savory options like smoked salmon and cream cheese.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.
These keto crepe rolls are a versatile and delicious option for a low-carb breakfast, snack, or dessert.