Keto Paleo Crepes

Keto paleo crepes

Keto paleo crepes

Keto Paleo Crepes

A Delicious Keto and Paleo friendly Classic Crepe
5 from 1 vote
Prep Time 5 mins
Cook Time 2 mins
Course Breakfast
Cuisine American, French
Servings 2
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:

  • 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
Tried this recipe?Let us know how it was!

Fast weight Loss;

Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

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