Keto Crepe with Caramel Sauce
Indulge in the ultimate low-carb treat with this keto crepe with caramel sauce recipe, a perfect blend of delicate flavors and silky textures. These light and fluffy crepes, made with almond flour, cream cheese, and unsweetened almond milk, are a deliciously gluten-free and keto-friendly alternative to traditional crepes. The star of the dish is the luscious homemade caramel sauce, crafted with buttery richness, sugar-free Swerve sweetener, and a splash of heavy cream, offering a velvety sweetness without breaking your carb count. Ready in just 30 minutes, this recipe is ideal for breakfast, brunch, or a special dessert. Serve these crepes warm, generously drizzled with the golden caramel sauce, and watch them disappear from the plate. Perfect for those following a ketogenic lifestyle or anyone craving a guilt-free indulgence!
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Ingredients
- 1 cup Almond flour
- 2 oz Cream cheese
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 tbsp Butter
- 0.5 cup Swerve sweetener
- 1 cup Heavy cream
Directions
Step 1
In a blender, combine almond flour, cream cheese, eggs, almond milk, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
Step 2
Let the crepe batter sit for 5 minutes to thicken slightly while preparing the caramel sauce.
Step 3
To prepare the caramel sauce, melt the butter in a saucepan over medium heat. Add the Swerve sweetener and stir until dissolved, about 2 minutes.
Step 4
Slowly pour in the heavy cream, stirring continually until the mixture begins to thicken and becomes a caramel color, approximately 4-5 minutes. Reduce the heat to low and let it simmer for another 1 minute. Remove from heat and set aside.
Step 5
Heat a non-stick skillet over medium heat. Lightly grease with butter or a non-stick spray.
Step 6
Pour about 1/4 cup of crepe batter into the skillet. Immediately tilt the pan in a circular motion to spread the batter evenly into a thin layer.
Step 7
Cook for 1-2 minutes or until the edges start to dry and the bottom is lightly golden. Flip and cook the other side for an additional 1 minute.
Step 8
Repeat the process with the remaining batter, making sure to lightly grease the skillet as needed.
Step 9
Serve each crepe drizzled with the keto caramel sauce, and enjoy!
Nutrition Facts
| Serving size | (988.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2094.1 |
| Total Fat 192.6g | 0% |
| Saturated Fat 82.2g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 1107.1mg | 0% |
| Sodium 1424.8mg | 0% |
| Total Carbohydrate 145.3g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 7.0g | |
| Protein 50.9g | 0% |
| Vitamin D 256.3IU | 0% |
| Calcium 801.3mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 451.7mg | 0% |
Source of Calories