Low Carb Tapioca Crepe

Delight your taste buds with this Low Carb Tapioca Crepe recipe—a light and versatile twist on a classic favorite, perfect for keto and gluten-free lifestyles! Made with a unique blend of unsweetened tapioca starch, almond flour, and psyllium husk powder, these crepes are delicately thin yet pliable, providing the perfect canvas for both sweet and savory fillings. With just 10 minutes of prep and a quick cook time, this high-protein, low-carb recipe is ideal for busy mornings or as a satisfying snack. Whether you opt for creamy avocado and smoked salmon or a sweet pairing of almond butter and fresh berries, these guilt-free crepes are bound to become your go-to for wholesome indulgence.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Unsweetened tapioca starch
• 1 cup Almond flour
• 1 tablespoon Psyllium husk powder
• 3 large Eggs
• 3 tablespoons Unsweetened almond milk
• 0.25 teaspoon Salt
• 1 teaspoon Avocado oil or coconut oil (for greasing pan)

Directions

Step 1

In a medium mixing bowl, combine the tapioca starch, almond flour, psyllium husk powder, and salt. Whisk thoroughly to ensure the dry ingredients are evenly mixed.

Step 2

In a separate bowl, whisk the eggs and almond milk together until the mixture is smooth and slightly frothy.

Step 3

Gradually incorporate the wet ingredients into the dry ingredients, stirring continuously until a smooth, lump-free batter forms. The batter should be slightly runny but not overly watery. If needed, add 1-2 tablespoons of additional almond milk to achieve the right consistency.

Step 4

Preheat a non-stick skillet over medium heat and lightly grease it with avocado oil or coconut oil.

Step 5

Pour about 1/4 cup of the batter into the skillet and quickly tilt the pan in a circular motion to evenly spread the batter into a thin, round crepe.

Step 6

Cook the crepe for 1-2 minutes on one side, or until the edges start to lift and the bottom is golden brown. Gently flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.

Step 7

Transfer the cooked crepe to a plate and repeat the process with the remaining batter, making sure to lightly grease the skillet between crepes if needed.

Step 8

Serve the low-carb tapioca crepes warm with your favorite fillings or toppings, such as avocado, cheese, smoked salmon, or sautéed vegetables for savory options, or almond butter, berries, and sugar-free syrup for a sweet twist.

Nutrition Facts

Serving size	(433.1g)

Amount per serving	% Daily Value*
Calories	1295.8

Total Fat 67.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 558mg	0%
Sodium 836.8mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 8.2g
Protein 39.9g	0%

Vitamin D 139.5IU	0%
Calcium 414.2mg	0%
Iron 8.9mg	0%
Potassium 323.8mg	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: 45.5%

Protein: 12.0%

Carbs: 42.5%