Breakfast is one of my favorite meals of the day and I love having it any time of the day too! On days when I feel like having something else other than bacon and eggs, I experiment with new keto recipes and this one makes the go-to recipe list along with my keto pancakes and waffles.
Introducing - Low-carb Chocolate Crepes! This is actually from the new Carb Manager Cookbook and it has been a new family fave since the first time I made it. Not only is this delicious and feels like a treat, but it is also very easy to make even for a newbie crepe maker like me.
Without further ado, here's the recipe. Enjoy!
4 oz cream cheese, softened
2 tsp coconut flour
2 tsp powdered Erythritol (I used Swerve Confectioners')
1/2 tsp Xanthan Gum
1 tbsp dark cocoa powder
1 tbsp butter, melted
Blend the cream cheese, eggs, coconut flour, powdered erythritol, xanthan gum, and cocoa powder in a medium bowl with a stick blender until fully combined. The batter should be slightly thicker than heavy cream - add up to 1 tbsp of water if the batter is too thick to pour.
Pre-heat a 6-inch nonstick pan over medium-high heat. Using a pastry brush, swipe a small amount of melted butter over the hot pan.
Add 1/4 cup of the batter into the center of the hot pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes. Allow the crepe to cook, turning the heat down slightly if you see any smoking. Wait until you see the crepe starts to turn brown on the edges before using the spatula to start loosening the edges. If the crepe is ready to flip, you should be able to get the spatula under the very center of the crepe. If it is not ready to be flipped, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds. Repeat with the remaining batter. The batter should yield about eight crepes, depending on thickness.
If you want to make crepes ahead of time, you can place them in a stack and wrap them with plastic wrap before freezing or refrigerating. The crepes will keep for 5 days in the fridge and up to 2 months in the freezer.
Top your crepes with this Strawberry Chantilly topping or whichever topping you wish!
1 cup strawberries
2 tsp powdered erythritol, divided
1/8 tsp kosher salt
1/2 cup heavy cream
1/2 tsp vanilla
1 batch cooked Chocolate crepes (above)
Wash and quarter the strawberries. Mix in 1 teaspoon of erythritol and a pinch of salt. Set aside.
Whip the heavy cream and the remaining teaspoon erythritol together with a whisk until medium peaks form. Add the vanilla and whisk to combine.
Place 1 tbsp of the quartered, sweetened strawberries and 1 tablespoon of the sweetened whipped cream into the middle of the chocolate crepe. Fold the crepe in half once and then fold it in half again to form a triangle. Repeat with the remaining crepes. Serve immediately.