In a mixing bowl, whisk the eggs and low-carb sweetener together until well combined.
Add the almond milk, melted coconut oil or butter, salt, almond flour, coconut flour, and vanilla extract. Mix until you have a smooth batter. If it’s too thick, you can add a little more almond milk to reach your desired consistency.
Let the batter rest for about 10-15 minutes. This allows the coconut flour to absorb some of the liquid and thicken the batter.
Preheat a non-stick pan over medium-low heat. Lightly grease the pan with coconut oil or butter.
Pour a small amount of batter into the center of the pan and immediately swirl it around to create a thin crepe. Cook for 1-2 minutes or until the edges start to lift and the crepe easily comes off the pan. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter.
Once your crepes are ready, you can fill them with your desired keto-friendly fillings, such as sugar-free chocolate hazelnut spread, sugar-free whipped cream, or a combination of berries and unsweetened Greek yogurt.
Roll up the crepes, and they’re ready to serve!
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