Description
A delightful and easy recipe for Lemon Ricotta Keto Crepes, perfect for a low-carb diet.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup unsweetened coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a mixing bowl, combine the ricotta cheese, eggs, almond flour, coconut milk, lemon juice, lemon zest, vanilla extract, and salt.
- Whisk until the mixture is smooth and well combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil to coat the surface.
- Pour about 1/4 cup of the crepe batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
- Cook for 2-3 minutes or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
- Remove from the skillet and repeat with the remaining batter, adding more butter or oil as needed.
- Serve the crepes warm, drizzled with additional lemon juice or your favorite low-carb syrup.
Notes
- For a sweeter crepe, add a tablespoon of your favorite low-carb sweetener to the batter.
- Try filling the crepes with fresh berries or a dollop of whipped cream for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg