Coconut Keto Crepes with Fresh Strawberries
Servings 4 people
Calories 238123123kcal
Ingredients
- 4 eggs
- 2 tablespoons coconut oil
- ¼ cup almond milk unsweetened
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- ½ cup heavy cream chilled
- 2 teaspoons monk fruit sweetener
- 1 cup strawberries fresh, stems removed
Instructions
- In a mixing bowl, whisk together 4 eggs, 2 tablespoons coconut oil, ¼ cup almond milk, ½ teaspoon sea salt, and ½ teaspoon vanilla extract until well combined.4 eggs, 2 tablespoons coconut oil, ¼ cup almond milk, ½ teaspoon sea salt, ½ teaspoon vanilla extract
- Heat a non-stick six-inch egg pan on medium heat for two minutes. Spray with cooking spray.
- Pour ¼ cup of batter into pan and quickly swirl it around to coat bottom evenly. Cook for about one minute until edges start to crisp and bubbles form in center.
- Using a heat-proof spatula, carefully flip crepe over and cook for an additional 30 seconds or until golden brown. Repeat for three more crepes, stacking them on a plate.
- In a separate bowl, whisk ½ cup heavy cream until it begins to thicken. Once it no longer looks liquid, add 2 teaspoons monk fruit sweetener and mix until cream is thick.½ cup heavy cream, 2 teaspoons monk fruit sweetener
- Cut 1 cup strawberries into fourths.1 cup strawberries
- To assemble, fold each crepe in half twice to create a wedge shape and top with whipped cream and fresh strawberries.
- Serve immediately with your favorite toppings!
Nutrition
Calories: 238kcal | Net carbs: 3g | Fat: 22g | Protein: 7g