Keto Potato Crepe
Reimagine the classic potato crepe with a low-carb twist in this irresistible Keto Potato Crepe recipe! Perfectly balancing flavor and nutrition, these crepes are crafted with a creative blend of cauliflower, almond flour, and coconut flour, delivering a light and fluffy texture without the carbs. Flavored with a touch of salt, pepper, and optional fresh chives, they’re an excellent substitute for traditional crepes while keeping you on track with your keto lifestyle. The key to achieving restaurant-worthy results lies in steaming and thoroughly draining the cauliflower to ensure a crisp, non-soggy crepe. These versatile crepes are quick to prepare, taking just 35 minutes from start to finish, making them a fantastic choice for breakfast, brunch, or as a savory side dish. Pair them with your favorite keto-friendly toppings or fillings for a satisfying and customizable meal. Perfect for those following a keto or gluten-free diet, this recipe is a delicious must-try!
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Ingredients
- 200 grams Cauliflower
- 50 grams Almond flour
- 20 grams Coconut flour
- 3 large Eggs
- 240 milliliters Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground pepper
- 30 grams Butter
- 2 tablespoons Chives (optional)
Directions
Step 1
Begin by preparing the cauliflower. Cut it into florets and pulse in a food processor until it resembles fine rice.
Step 2
Steam the cauliflower rice in a steamer basket over boiling water for 7-10 minutes or until soft. Let it cool slightly.
Step 3
Transfer the steamed cauliflower to a clean kitchen cloth and squeeze out as much moisture as possible. This step is crucial to prevent the crepes from becoming soggy.
Step 4
In a large mixing bowl, whisk together the almond flour, coconut flour, eggs, and almond milk until a smooth batter forms.
Step 5
Add the well-drained cauliflower, salt, and ground pepper, stirring until fully incorporated. If using, mix in the chopped chives.
Step 6
Preheat a non-stick skillet over medium heat and add a small portion of the butter to coat the pan.
Step 7
Pour approximately 1/4 cup of the batter into the skillet, swirling the pan to spread it thinly and evenly.
Step 8
Cook the crepe for 2-3 minutes, or until the edges start to lift away from the pan and the bottom is golden brown.
Step 9
Carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
Step 10
Remove from the skillet and repeat with the remaining batter, adding more butter as needed between crepes.
Step 11
Serve the crepes warm, garnished with additional chives if desired.
Nutrition Facts
| Serving size | (704.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 898.7 |
| Total Fat 70.4g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 628.5mg | 0% |
| Sodium 2023.5mg | 0% |
| Total Carbohydrate 35.9g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 8.1g | |
| Protein 39.1g | 0% |
| Vitamin D 216.9IU | 0% |
| Calcium 681.2mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1057.8mg | 0% |
Source of Calories