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Strawberries and cream, a match made in heaven! Now made into the most heavenly keto breakfast. What I love about this recipe is that it’s sugar and sweetener free so for those of you who prefer no sweeteners at all, you’ll love this recipe.
These healthy low-carb breakfast crepes are sweetened with just fresh strawberries. You can of course add a few drops of stevia or a little erythritol if you prefer.
Breakfast or dessert? Which will you choose?
Hands-on Overall
Nutritional values (per serving)
Net carbs6.7 grams
Protein6.7 grams
Fat32.7 grams
Calories362 kcal
Calories from carbs 8%, protein 8%, fat 84%
Total carbs9.2 gramsFiber2.5 gramsSugars5.5 gramsSaturated fat20.3 gramsSodium348 mg(15% RDA)Magnesium21 mg(5% RDA)Potassium306 mg(15% EMR)
Ingredients (makes 2 servings)
Essential keto crepes:
Filling:
Instructions
- Prepare the crepes as per the Keto Essential Crepes (original recipe from the KetoDiet App:
Place the whole egg, egg whites and coconut milk into a bowl and whisk well. Add the coconut flour, psyllium powder, cream of tartar, baking soda and salt. Whisk well and then let it sit for 5-10 minutes. Whisk again. Add a dash of water if too thick.
- Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin. The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.
You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.
- Whip the cream using an electric whisk until thick peaks form. Stir through the vanilla powder. (If you wish you can add a little sweetener.)
- Fill the crepes with whipped cream (or coconut cream) and slices of strawberry. Roll the keto crepes up and enjoy. Optionally, sprinkle with hemp seeds or crushed walnuts.
- Enjoy fresh!
The crepes can be stored in the fridge for up to 5 days.
Strawberries & Cream Breakfast Crepes
Step by Step
Ingredients
Instructions
- Prepare the crepes as per the Keto Essential Crepes (original recipe from the KetoDiet App:
Place the whole egg, egg whites and coconut milk into a bowl and whisk well. Add the coconut flour, psyllium powder, cream of tartar, baking soda and salt. Whisk well and then let it sit for 5-10 minutes. Whisk again. Add a dash of water if too thick. - Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin. The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.
You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.
- Whip the cream using an electric whisk until thick peaks form. Stir through the vanilla powder. (If you wish you can add a little sweetener.)
- Fill the crepes with whipped cream (or coconut cream) and slices of strawberry. Roll the keto crepes up and enjoy. Optionally, sprinkle with hemp seeds or crushed walnuts.
- Enjoy fresh!
The crepes can be stored in the fridge for up to 5 days.
Nutrition (per serving)
Calories362kcal
Net Carbs6.7g
Carbohydrates9.2g
Protein6.7g
Fat32.7g
Saturated Fat20.3g
Fiber2.5g
Sugar5.5g
Sodium348mg
Magnesium21mg
Potassium306mg
Detailed nutritional breakdown (per serving)
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