S’mores Keto Crepe–Halloween Edition!
ChefKetogenic.comDifficultyIntermediateIf 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.
Servings 2
Serving size 1 stuffed crepe
Net Carbs
- Amount Per Serving
- Calories 294
- % Daily Value *
- Total Fat 28g36%
- Protein 10g
- Total Carbohydrate 7g3%
- Dietary Fiber 5g18%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium bowl, add cream cheese and Swerve confectioners sweetener. Combine with a hand-held motorized beater.
Add in the heavy whipping cream and vanilla extract. Continue to mix until you have the consistency of whipped cream.
Gently fold in the chocolate chips using a spatula or large spoon.
In a small pot over medium heat, melt the chocolate chips while stirring occasionally. Set aside.
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.
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.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan, about 2 minutes.
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.
To serve, fill each crepe with the chocolate chip whipped cream, fold into a cylinder shape, and top with the melted chocolate sauce.
Ingredients
Ingredients
Directions
Directions
In a medium bowl, add cream cheese and Swerve confectioners sweetener. Combine with a hand-held motorized beater.
Add in the heavy whipping cream and vanilla extract. Continue to mix until you have the consistency of whipped cream.
Gently fold in the chocolate chips using a spatula or large spoon.
In a small pot over medium heat, melt the chocolate chips while stirring occasionally. Set aside.
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.
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.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan, about 2 minutes.
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.
To serve, fill each crepe with the chocolate chip whipped cream, fold into a cylinder shape, and top with the melted chocolate sauce.
Notes
