Keto Hungarian Palacsinta

Discover the perfect low-carb twist on a traditional favorite with this Keto Hungarian Palacsinta recipe! These delicate, paper-thin crepes are crafted with a blend of almond and coconut flours, delivering a satisfyingly light texture while keeping it keto-friendly. Naturally gluten-free and customizable, this recipe strikes a balance between sweet and savory, making it an ideal choice for any meal or occasion. Whisked together with unsweetened almond milk, eggs, and a hint of vanilla, the batter creates crepes that can be filled with sugar-free jams, whipped cream, or even savory options like cheese and sautéed mushrooms. With only 10 minutes of prep time and 20 minutes to cook, this versatile dish showcases authentic flavors without compromising on your low-carb lifestyle. Perfect for breakfast, brunch, or a quick snack, these keto crepes are your ticket to indulgence without guilt!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 4 Eggs
• 1 cup Unsweetened almond milk
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1 tablespoon Stevia or erythritol (optional)
• 2 tablespoons Butter or coconut oil

Directions

Step 1

In a large mixing bowl, whisk together the almond flour, coconut flour, and salt until well combined.

Step 2

In a separate bowl, beat the eggs and then add the unsweetened almond milk and vanilla extract.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring continuously until you have a smooth batter. If you prefer sweet crepes, you can add stevia or erythritol at this stage.

Step 4

Let the batter rest for 5 minutes. The coconut flour will absorb some of the liquid, thickening the mixture slightly.

Step 5

Preheat a non-stick skillet or crepe pan over medium heat. Add half a tablespoon of butter or coconut oil and swirl to coat the pan evenly.

Step 6

Pour a small ladleful of the batter into the skillet, tilting the pan to spread the batter into a thin layer. Aim for about a 6-inch crepe.

Step 7

Cook the crepe for 2-3 minutes, or until the edges start to lift and the underside is golden brown.

Step 8

Carefully flip the crepe using a spatula and cook the other side for another 1-2 minutes until lightly browned.

Step 9

Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter, adding more butter or coconut oil to the pan as needed.

Step 10

Serve with your choice of keto-friendly fillings, such as sugar-free jam, whipped cream, or sautéed mushrooms and cheese for a savory option.

Nutrition Facts

Serving size	(591.6g)

Amount per serving	% Daily Value*
Calories	1155.6

Total Fat 95.4g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 806mg	0%
Sodium 1040.8mg	0%
Total Carbohydrate 33.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 6.0g
Protein 50.3g	0%

Vitamin D 269.8IU	0%
Calcium 749.6mg	0%
Iron 8.6mg	0%
Potassium 472.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 16.9%

Carbs: 11.2%