Description
Delicious Keto Breakfast Crepes filled with scrambled eggs and avocado, perfect for a low-carb meal.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons butter (for cooking)
- 4 large eggs (for filling)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 ripe avocado, sliced
- Fresh cilantro (optional, for garnish)
Instructions
- In a mixing bowl, combine almond flour, eggs, almond milk, salt, and baking powder. Whisk until smooth and well combined. Let the batter sit for about 5 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat and add 1/2 tablespoon of butter. Once melted, pour about 1/4 cup of the crepe batter into the skillet, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe and cook for an additional 1-2 minutes on the other side. Remove from the skillet and keep warm. Repeat with the remaining batter, adding more butter as needed.
- In a separate bowl, whisk together the 4 large eggs, black pepper, and garlic powder. In a skillet over medium heat, scramble the eggs until cooked through, about 3-4 minutes.
- To assemble, place a crepe on a plate, add a portion of scrambled eggs, and top with sliced avocado. Garnish with fresh cilantro if desired.
- Serve immediately and enjoy your delicious keto breakfast crepes!
Notes
- For a cheesy twist, add shredded cheese to the scrambled eggs while cooking.
- Experiment with different fillings like sautéed spinach or diced tomatoes for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg