Best Keto Crepes with Spiced Whipped Cream
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How to Make It
Step 1
Begin by combining the cream cheese, eggs, salt, first amount of stevia, and almond flour in a food processor. Pulse carefully, as this is a very liquid batter. Transfer the crepe batter into a pouring vessel for the next step.
Step 2
Grab an 8-inch skillet – a similar diameter to the crepes you will be making. A non-stick skillet will be best. Heat the skillet on a medium heat, then use a stick of butter to quickly coat the skillet (approx. ¼ tsp butter). Pour a generous ⅛ cup of the batter into the hot skillet.
Step 3
Pick the skillet up off the heat and rotate it so the batter spreads into a wide circle. Return the skillet to heat. You can use a spatula to quickly reshape the crepe if needed. Let the crepe cook for about 10 seconds or until the edges turn golden brown.
Step 4
Next, flip the crepe over to finish cooking it. Transfer the cooked crepe to a serving plate. Repeat steps 2-4 until all crepes are cooked.
Step 5
Allow the crepes to cool for now. Meanwhile, in a stand mixer with a whip attachment, whip the remaining ingredients together to make a spiced whipped cream. The cream should be fairly stiff so it doesn’t melt in the warm crepes.
Step 6
Time to assemble the crepes! Lay a crepe down on a flat surface. Then, spoon some of the whipped cream filling along one edge of the crepe.
Step 7
Roll the crepe up, nice and easy. Repeat this process until all crepes are filled. Make sure you roll the crepes carefully so the whipped cream doesn’t squeeze out.
Step 8
Spoon any leftover whipped cream on top of the crepes (or you can always make more)! A sprinkle of cinnamon makes an excellent garnish as well. Serve the filled crepes while they’re warm.
Ingredients
- Cream Cheese, Brick – 2 ounce
- Raw Egg – 2 large
- Almond Flour – 0.25 cup
- Stevia Leaf Noncaloric Sweetener (Green Packet) – 1 package
- Butter, Salted – 1-½ teaspoon
- Heavy Cream – ½ cup
- Stevia Leaf Noncaloric Sweetener (Green Packet) – 1 package
- Vanilla Extract – 0.25 teaspoon
- Cinnamon – 0.25 teaspoon
- Spices Nutmeg Ground – ⅛ tsp
- Ginger, Ground – ⅛ teaspoon
- Salt – ⅛ teaspoon