These Low-Carb, Keto crepes are thin with buttery crisp edges. Easy to make with a blender and regular skillet. They’re good on their own, but next level with toppings! Make some fresh whipped cream, top with a big spoonful of Suntella, scatter on some Sugar-Free Chocolate Chips and don't forget some of your favorite berries.
Ingredients for Low-Carb Crepes:
- 1 cup Lakanto Pancake & Baking Mix
- 1 cup almond, cashew or coconut milk (we used cashew milk)
- 1 T melted butter (can sub coconut oil)
- 2 eggs
- 1 tsp vanilla extract
- 2 T Lakanto Classic or Lakanto Golden Sweetener
Ingredients for Sugar-Free Whipped Cream Topping:
- 1 cup heavy cream, cold
- 1 tsp vanilla extract
- 1 T Lakanto Powdered Sweetener
How to make Low-Carb Crepes & Sugar-Free Whipped Cream:
- Add all ingredients to a blender and blend on medium speed until smooth. Refrigerate at least 30 minutes and up to 12 hours.
- Lightly grease a non-stick crepe or sauté pan with coconut oil or butter and place over medium heat.
- Pour ¼ cup batter in the center of the pan and swirl until thin and even. Cook for 1-2 minutes on each side.
- Fill or top with sugar-free whipped cream, Lakanto Suntella Sugar-Free Chocolate Spread, fresh berries and Lakanto Sugar-Free Chocolate Chips.
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Whipped Cream Topping: In a large chilled bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sweetener until peaks form, being careful not to overbeat.
Crepes Nutritional Info (per serving):
Calories: 105
Fat: 5 g
Saturated Fat: 1.25g
Protein: 8 g
Sodium: 150 mg
Total Carbs: 16g
Dietary Fiber: 11g
Sugars: 0
Sugar Alcohols: 7g
Net Carbs: 1
Total servings in recipe: 8
