The keto diet is an extraordinary way of getting back into shape and losing those extra pounds, and scientific evidence backing the keto diet has been piling up for years. You’re doing the right thing, but we know some habits are hard to break.
Some other habits you should never let go of, such as enjoying a good, classic dessert like French crepes. The thing with regular crepes is that they’re packed with carbs, and that’s a big no-no for keto.
So how can you make keto crepes, and how do they taste like? Well, as you’re about to find out, they’re not only easy to make, but they will make you feel like in a café in Paris - guaranteed.
This recipe is sponsored by NOW Foods.
The key ingredients for crêpes
Regular crepes are made with wheat flour. Add some eggs and perhaps some milk and there you have them. Keto crepes are just as easy to make.
The perfect substitute for wheat flour is almond flour, and it’s not only remarkably similar, but it’s a lot healthier too.
Almond flour is packed with plant-based proteins, vitamins, minerals, and also healthy mono-unsaturated fats. Typically, crepes make you feel a bit guilty, well these will make you feel a bit healthier.
We’re also using plenty of eggs, and as you know, there’s no better source for proteins than eggs.
Almond flour is your friend
When you’re on a keto diet, the hardest thing to substitute is wheat flour, but that’s where almond flour comes in handy.
Use it for baking cookies, cakes, bread, scones, macarons, and even pasta.
And don’t confuse it with almond meal, which is coarser and is made with the almond and their skins. Almond flour (made with blanched almonds) is better for pastries like the crepes we’re making today.
And then we have the filling
What are crepes without a filling, right? Now we have all we need for fluffy, thin, golden-brown crepes, but the filling is equally important.
The best thing? We’re going old-school with a tasty and unctuous mascarpone filling.
As you know, mascarpone cheese is not only an option for keto-maniacs; it’s encouraged. Mascarpone is an excellent source for fat and proteins, which your body will use for energy.
For the sweetener, you can use monk fruit extract, stevia, erythritol, or any low-cal option.
And choose your favorite all-natural food flavoring to take your crepes to new heights, vanilla works beautifully.
We've taken our crepes to all the imaginable heights, sweetening and flavoring the filling with NOW Foods monk fruit and NOW Foods stevia drops.
With NOW Foods, the options are numerous; Besides vanilla, your crepes can have maple, chocolate or coconut flavored topping, and for the more demanding souls, there's chai spice and English toffee flavors, too!
Naturally derived from the nectar of a small fruit that grows on vines in Asia, NOW Real Food Organic Monk Fruit Extract Powder is 200 times sweeter than sugar. It’s available in a variety of ways and flavors, including powders, liquids, and packets to sweeten just about anything without sugar-guilt or any unpleasant aftertaste.
Related: Monk Fruit & Keto Diet
NOW Foods zero-calorie, organic stevia sweeteners are simply better than sugar and other alternative sweeteners because you won’t find any artificial colors, or flavors. BetterStevia offers just the clean, sweet taste of stevia with a low glycemic impact that makes those other unhealthy sweeteners irrelevant.
Related: Is Stevia Keto?
What you’ll need to make the keto crêpes
Since we’re making crepe batter and filling, we’ll be using three medium-sized bowls and an electric mixer.
You’ll also need a crepe pan, although any sizeable non-stick pan will do.
Non-stick or not, we play it on the safe side, coating the pan with a little bit of oil for each crêpe. Staying on the healthy keto side, we've used either NOW Foods macadamia oil or NOW Foods avocado oil. They both work great at high temperatures! And no worries, they won't leave you with the taste of either avocado or macadamia in your month.
For flipping your crepes easily, you can use chopsticks. Use them to lift the edges without breaking the crepe; it works!
And for the toppings
We love these crepes with roasted almond slices, but the sky’s the limit. Use crushed walnuts or cashews, and you can also drizzle them with sugar-free chocolate syrup for a decadent experience hard to forget.
Keto Crêpes With Mascarpone Filling
Ingredients
- 6 eggs
- 6 oz cream cheese
- 1 ½ tbsp almond flour - NOW Foods
- 1 tsp psyllium husks powder
- ½ tsp vanilla extract
- ½ tsp cream of tartar
- 1 dash salt
- 2 tsp oil - NOW foods; ¼ tsp per crêpe
Mascarpone filling
- 1 cup heavy whipping cream
- 8 oz mascarpone - room temperature
- 1/4 cup powdered sweetener
- 20 drops NOW foods flavored liquid sweetener of choice - Maple, Vanilla, Chocolate ...
Instructions
Crêpes
- In a medium-size bowl, using an electric mixer, mix all the ingredients except psyllium husk powder until well combined.
- Add psyllium husk and mix. No need for the batter to rest before baking.
- Heat up the crêpe pan and coat it with ¼ tsp NOW Foods macadamia oil or NOW Foods avocado oil for each crêpe.
- Add a ladle of the batter and tilt the pan to cover the entire surface. Bake each crêpe on medium-high and be patient!
- Wait for the crêpe to turn golden brown and become solid before flipping it around gently. If you flip it too soon, the crêpe might tear.
- Give the batter a stir before baking each crêpe.
Mascarpone Filling
- In a medium bowl, beat the heavy whipping cream until stiff peaks begin to form.
- In another medium-sized bowl, combine mascarpone, sweetener, and flavored liquid sweetener.
- Using a rubber spatula, gently fold the whipped cream into the mascarpone until combined.
- Fill each crêpe with the desired amount of mascarpone filling and fold or roll the crêpe.
- Optionally, sprinkle with roasted almonds for added crunch before serving.
Nutrition
What can i sub the psyllium powder with? as I don't have any on hand and don't want to purchase any as I don't think I'll have a need for it for future recipes.
Love your recipes
Hi, Wanda. Just skip the psyllium but keep in mind that the batter will be a tad more difficult to handle and the crepes will be more tender and teary.