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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
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