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S’mores Keto Crepe–Halloween Edition!

Created by
  Published on October 27th, 2021
  Reading time: 2 minutes
  Last modified December 24th, 2021
keto crepe
ChefKetogenic.comDifficultyIntermediateRating
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If you're in the mood for a decadent after-dinner treat, this Halloween-inspired keto crepe will not disappoint, and the festive colors are fitting for an autumn gathering. Even if you don't have a traditional crepe griddle, you can still prepare this dish using a standard non-stick pan.

Yields2 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
Filling Ingredients
 1 tbsp cream cheese
Topping Ingredients
Crepe Ingredients
 4 eggs
 ¼ cup almond flour
Filling Directions
1

In a medium bowl, add cream cheese and Swerve confectioners sweetener. Combine with a hand-held motorized beater.

2

Add in the heavy whipping cream and vanilla extract. Continue to mix until you have the consistency of whipped cream.

3

Gently fold in the chocolate chips using a spatula or large spoon.

Topping Directions
4

In a small pot over medium heat, melt the chocolate chips while stirring occasionally. Set aside.

Crepe Directions
5

In a medium bowl, whisk the eggs, almond flour, vanilla extract, and ground cinnamon. Whisk until all the ingredients are combined and no lumps form. Set aside.

6

Place a small non-stick pan over medium heat for 3 minutes. Coat with coconut oil. Pour 1/4 cup crepe mixture into the hot pan and tilt the pan in a circular motion so the batter coats the surface evenly.

7

Cook the crepe until the sides start to crisp up and lift off easily from the frying pan, about 2 minutes.

8

Loosen the crepe with a spatula and flip over to cook the other side, about 1 minute. Both sides should be lightly brown, and the crepes should be crispy on the sides. Repeat the process for the next crepe.

9

To serve, fill each crepe with the chocolate chip whipped cream, fold into a cylinder shape, and top with the melted chocolate sauce.

Ingredients

Filling Ingredients
 1 tbsp cream cheese
Topping Ingredients
Crepe Ingredients
 4 eggs
 ¼ cup almond flour

Directions

Filling Directions
1

In a medium bowl, add cream cheese and Swerve confectioners sweetener. Combine with a hand-held motorized beater.

2

Add in the heavy whipping cream and vanilla extract. Continue to mix until you have the consistency of whipped cream.

3

Gently fold in the chocolate chips using a spatula or large spoon.

Topping Directions
4

In a small pot over medium heat, melt the chocolate chips while stirring occasionally. Set aside.

Crepe Directions
5

In a medium bowl, whisk the eggs, almond flour, vanilla extract, and ground cinnamon. Whisk until all the ingredients are combined and no lumps form. Set aside.

6

Place a small non-stick pan over medium heat for 3 minutes. Coat with coconut oil. Pour 1/4 cup crepe mixture into the hot pan and tilt the pan in a circular motion so the batter coats the surface evenly.

7

Cook the crepe until the sides start to crisp up and lift off easily from the frying pan, about 2 minutes.

8

Loosen the crepe with a spatula and flip over to cook the other side, about 1 minute. Both sides should be lightly brown, and the crepes should be crispy on the sides. Repeat the process for the next crepe.

9

To serve, fill each crepe with the chocolate chip whipped cream, fold into a cylinder shape, and top with the melted chocolate sauce.

S’mores Keto Crepe–Halloween Edition!

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