Keto Almond Flour Crepes with Berry Compote

Light, delicate, and perfect for a keto-friendly breakfast or dessert, these Keto Almond Flour Crepes with a vibrant Berry Compote offer a delicious twist on a French classic. With the nutty essence of almond flour and the sweetness of mixed berries, these crepes are sure to satisfy your cravings without compromising your low-carb lifestyle.

Course Breakfast, Dessert

Cuisine French

Keyword Almond Flour Crepes, Berry Compote, keto breakfast, Keto Crepes, keto dessert, Low Carb Crepes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 215kcal

Equipment

Mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or crepe pan
Spatula
Small saucepan

Ingredients

For the crepes

1 cup almond flour 96g / 3.4oz
3 large eggs
¼ cup unsweetened almond milk 60ml / 2 fl oz
1 tbsp granulated erythritol 12g / 0.4oz
½ tsp vanilla extract
Pinch of salt
Butter or coconut oil for frying

For the berry compote

1 cup mixed berries fresh or frozen, 145g / 5.1oz
1 tbsp granulated erythritol 12g / 0.4oz
¼ cup water 60ml / 2 fl oz
½ tsp lemon juice

Instructions

Start by preparing the berry compote. In a small saucepan over medium heat, combine the berries, erythritol, water, and lemon juice. Bring the mixture to a simmer, stirring occasionally, and cook for 10-15 minutes until the berries break down and the compote thickens. Remove from heat and set aside to cool.
For the crepes, in a large mixing bowl, whisk together the almond flour, eggs, almond milk, erythritol, vanilla extract, and a pinch of salt until you have a smooth batter.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or coconut oil.
Pour a small amount of the crepe batter into the center of the pan, tilting and swirling the pan to spread the batter into a thin, even layer.
Cook for 2-3 minutes, or until the edges of the crepe begin to lightly brown. Carefully flip the crepe with a spatula and cook for another 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed between crepes.
Serve the warm crepes with a generous spoonful of the berry compote on top.

Notes

For a dairy-free version, use coconut oil instead of butter for frying the crepes.

The consistency of the batter can be adjusted by adding more almond milk for thinner crepes or more almond flour for thicker crepes.

The berry compote can be made in advance and stored in the refrigerator for up to one week.

If using frozen berries for the compote, there's no need to thaw them before cooking.

Nutrition