GLUTEN-FREE KETO | Paleo Diet |CREPES RECIPE WITH ALMOND FLOUR

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The best foolproof keto crepes recipe! These paleo, gluten-free crepes with almond flour taste just like real ones, and they will bend, roll and fold without breaking. Options for sweet or savory!

INGREDIENTS

Base Keto Crepes Recipe

  • 2 tbsp Vital Proteins Grass-Fed Gelatin
  • 1 cup Water (divided)
  • 1 cup Almond flour
  • 1/4 tsp Sea salt (increase to 1/2 tsp for savory)
  • 4 large Egg
  • 2 tbsp Ghee (melted; or coconut oil for dairy-free)

Optional Ingredients (only for Sweet Crepes)

  • 1 tbsp Erythritol (or any granulated sweetener of choice)
  • 1/2 tsp Vanilla extract

INSTRUCTIONS

  1. Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.

  2. Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, and remaining 1/2 cup water in a blender. Blend until smooth.

  3. Add gelatin mixture to the blender and blend until smooth. If it’s very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)

  4. Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for a minute or two, until the edges are dry, then carefully flip and cook for another minute on the other side.

  5. Repeat with the remaining batter.

RECIPE NOTES

Serving size: 1 6″ crepe (made in an 8″ pan)

3 Comments
  1. Garcinia Vita Trim says

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  2. Garcinia Vita Trim says

    Wow! Thank you! I continuously needed to write on my website something like that.
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