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Keto Paleo Crepes

A Delicious Keto and Paleo friendly Classic Crepe

5 from 1 vote

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Prep Time 5

Cook Time 2

Course Breakfast

Cuisine American, French

Servings

Calories 591 kcal

Equipment

8-inch crepe pan or non-stick skillet (recipe notes)

Ingredients

FOR THE CREPES:

2 large eggs
2 hard-boiled eggs
4 ounces cream cheese ½ cup (Kite Hill brand cream cheese style spread if dairy-free), softened
1 tablespoon Swerve confectioners’- style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
½ teaspoon vanilla or almond extract Pinch of fine sea salt
Coconut oil for the pan

FOR THE FILLING:

2 very thin slices ham
2 thin slices 1 ounce Swiss cheese (omit for dairy- free)

FOR THE RASPBERRY GLAZE:

1½ ounces cream cheese 3 tablespoons (Kite Hill brand cream cheese style spread if dairy-free), softened
2 tablespoons unsweetened cashew milk or hemp milk if nut-free, warmed
2 tablespoons Swerve confectioners’- style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
½ teaspoon raspberry extract

Instructions

To make the crepe batter, place the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.
Grease an 8-inch crepe pan or non-stick skillet with coconut oil or coconut oil spray and set it over medium-high heat.
When hot, pour ¼ cup of the batter into the skillet and swirl the skillet to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter.
Place 1 slice of ham and 1 slice of cheese in the center of each crepe. Fold the crepe in half, then fold it again into quarters.
Make the glaze: Place all the ingredients in a small bowl and whisk until well combined. Taste and add more sweetener and/or extract, if desired. Serve the crepes drizzled with the glaze.
Store extra crepes and glaze in separate airtight containers in the refrigerator for up to 3 days. Reheat the crepes on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Bring the glaze to room temperature, then drizzle it over the crepes.

Nutrition

Serving: 1CrepeCalories: 591kcalCarbohydrates: 8gProtein: 25gFat: 49gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 506mgSodium: 716mgPotassium: 237mgSugar: 4g

Keyword breakfast, keto, paleo

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