Keto Stuffed Crepes

KETO STUFFED CREPES

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Keto Stuffed Crepes are a delightful way to enjoy the flavors of traditional crepes without all the carbs. These delicate, thin pancakes are filled with a creamy and savory spinach and ricotta cheese filling, making them a perfect breakfast or brunch option for those following a ketogenic or low-carb diet. The crepes themselves are made without wheat flour, using almond flour and eggs instead. Topped with a drizzle of hollandaise sauce, these Keto Stuffed Crepes are a delicious and satisfying morning treat that will keep you on track with your low-carb lifestyle.

Recipe: Keto Stuffed Crepes

Ingredients:

For the Crepes:
  • 1 cup almond flour
  • 4 large eggs
  • 1/4 cup unsweetened almond milk (or any non-dairy milk)
  • 1/4 cup water
  • 2 tablespoons melted butter (or coconut oil for dairy-free)
  • 1/2 teaspoon salt
  • Cooking oil for the pan
For the Spinach and Ricotta Filling:
  • 1 cup fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
The Hollandaise Sauce:
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup melted butter (1 stick)
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste

Instructions:

For the Crepes:
  1. In a blender, combine the almond flour, eggs, almond milk, water, melted butter, and salt. Blend until the batter is smooth.
  2. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with cooking oil.
  3. Pour a small amount of the batter (about 1/4 cup) into the pan and quickly swirl it around to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the crepe is set.
  4. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes until it’s lightly golden. Remove it from the pan and set it aside. Repeat this process with the remaining batter, stacking the cooked crepes on a plate with parchment paper between each to prevent sticking.
Spinach and Ricotta Filling:
  1. In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
For the Hollandaise Sauce:
  1. In a heatproof bowl, whisk together the egg yolks and lemon juice.
  2. Place the bowl over a pot of simmering water (double boiler). While whisking continuously, slowly drizzle in the melted butter until the sauce thickens. This should take about 2-3 minutes.
  3. Season the hollandaise sauce with a pinch of cayenne pepper (if using), salt, and pepper. Remove it from heat and keep it warm.
Assembly:
  1. Lay each crepe flat and place a generous spoonful of the spinach and ricotta filling in the center.
  2. Fold the sides of the crepe over the filling and roll it up, creating a stuffed crepe.
  3. Drizzle the warm hollandaise sauce over the stuffed crepes before serving.
Nutrition Facts:

(recipe makes 4 servings):

  • Calories: 519
  • Total Fat: 49g
  • Saturated Fat: 20g
  • Cholesterol: 357mg
  • Sodium: 653mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 15g