3 large eggs
1 to 2 tablespoons of a low-carb sweetener (such as erythritol or stevia), depending on preference
1 cup (240ml) unsweetened almond or coconut milk
2 tablespoons melted coconut oil or butter
pinch of salt
1/4 cup (30g) almond flour
1/4 cup (30g) coconut flour
1 teaspoon vanilla extract or a pinch of vanilla bean powder
Choose keto-friendly fillings like unsweetened chocolate hazelnut spread, unsweetened whipped cream, or a combination of berries and unsweetened Greek yogurt.
Add eggs and low-carb sweetener to a mixing bowl and stir until well combined.
Add almond milk, melted coconut oil or butter, salt, almond flour, coconut flour, and vanilla extract. Mix until a smooth dough forms. If it’s too thick, you can add a little almond milk to reach your desired consistency. Let the dough rest for about 10-15 minutes. This allows the coconut flour to absorb some of the liquid and thicken the dough.
Preheat a nonstick frying pan over medium-low heat. Lightly coat a frying pan with coconut oil or butter.
Pour a small amount of batter into the center of the mold and quickly turn to form a thin crepe. Cook for 1 to 2 minutes, or until the edges begin to lift and the crepes can be easily removed from the pan. Flip and cook for another 1-2 minutes. Repeat with remaining dough.
Once the crepes are ready, you can fill them with your favorite keto-friendly fillings, such as unsweetened chocolate hazelnut spread, unsweetened whipped cream, or a combination of berries and unsweetened Greek yogurt.
Roll the crepe and it’s done!