Keto Crepe Rolls

 

Ingredients:

For the Crepes:

• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup heavy whipping cream
• 1/4 cup water
• 1 tablespoon melted butter (plus more for cooking)
• 1/2 teaspoon vanilla extract (optional, for sweet crepes)
• Pinch of salt

For the Filling (Sweet Version):

• 4 oz cream cheese, softened
• 2 tablespoons powdered erythritol (or your preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy whipping cream

For the Filling (Savory Version):

• 4 oz cream cheese, softened
• 1/4 cup grated cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1 tablespoon chopped chives
• Salt and pepper to taste

Instructions:

1. Make the Crepe Batter:

1. In a blender, combine the eggs, almond flour, heavy whipping cream, water, melted butter, vanilla extract (if using), and salt. Blend until smooth. Let the batter rest for 5-10 minutes.

2. Cook the Crepes:

1. Heat a non-stick skillet over medium heat and lightly grease with butter.
2. Pour a small amount of batter (about 2-3 tablespoons) into the skillet, swirling to cover the bottom evenly.
3. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 30 seconds to 1 minute.
4. Repeat with the remaining batter, greasing the skillet as needed. Set the crepes aside.

3. Prepare the Filling:

For Sweet Crepe Filling:

1. In a bowl, beat the cream cheese until smooth.
2. Add the powdered erythritol and vanilla extract, mixing until well combined.
3. Gradually add the heavy whipping cream, beating until the mixture is smooth and fluffy.

For Savory Crepe Filling:

1. In a bowl, mix the cream cheese until smooth.
2. Add the grated cheddar cheese, crumbled bacon, chopped chives, salt, and pepper. Mix until well combined.

4. Assemble the Crepe Rolls:

1. Spread a thin layer of the filling onto each crepe.
2. Roll up the crepes tightly and place them seam-side down on a plate.

5. Serve:

1. For sweet crepes, you can garnish with a sprinkle of powdered erythritol, fresh berries, or a drizzle of sugar-free syrup.
2. For savory crepes, you can garnish with additional chives or a dollop of sour cream.

Nutrition Information (per serving, based on 6 servings):

For the Crepes (only):

• Calories: Approximately 120-140 calories
• Fat: Approximately 10-12g
• Carbohydrates: Approximately 2-3g (net carbs)
  • Fiber: 1g
• Protein: Approximately 6-7g

For the Sweet Filling (per serving, based on 6 servings):

• Calories: Approximately 70-80 calories
• Fat: Approximately 7-8g
• Carbohydrates: Approximately 1-2g (net carbs)
  • Fiber: 0g
• Protein: Approximately 1g

For the Savory Filling (per serving, based on 6 servings):

• Calories: Approximately 90-100 calories
• Fat: Approximately 8-9g
• Carbohydrates: Approximately 1g (net carbs)
  • Fiber: 0g
• Protein: Approximately 4-5g

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can customize the fillings with other keto-friendly ingredients such as smoked salmon, avocado, or sautéed vegetables.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a non-stick skillet or microwave before serving.