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Keto Salted Caramel Whipped Cream Filled Crepes

Indulge in a luxurious, low-carb delight with these Keto Salted Caramel Whipped Cream Filled Crepes. Perfectly thin crepes paired with a rich, homemade salted caramel whipped cream make for a decadent breakfast or dessert that won't compromise your keto lifestyle.
Course Desserts
Cuisine French
Keyword Keto Crepes, keto dessert, Low Carb Crepes, Salted Caramel, Whipped Cream Filling
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 345kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet
  • Mixer

Ingredients

For the Crepes

  • 4 large eggs 224g
  • 1 cup almond flour 96g
  • ⅓ cup unsweetened almond milk 80ml
  • 1 tbsp granulated erythritol 12g
  • 1 tsp vanilla extract 5ml
  • Pinch of salt
  • 2 tbsp Butter for cooking about 30g

For the Salted Caramel Whipped Cream

  • 1 cup heavy whipping cream 240ml
  • 2 tbsp powdered erythritol 24g
  • 1 tsp caramel extract 5ml
  • ½ tsp sea salt 3g

Instructions

  • Begin with the crepes. In a large mixing bowl, whisk together the eggs, almond flour, almond milk, granulated erythritol, vanilla extract, and a pinch of salt until smooth.
  • Heat a non-stick skillet over medium heat and add a small amount of butter to coat the bottom.
  • Pour approximately 1/4 cup of the crepe batter into the skillet, tilting the pan to spread the batter thinly across the bottom.
  • Cook for 1-2 minutes or until the edges begin to lift and the bottom is golden brown. Carefully flip and cook for another minute. Remove from the pan and set aside. Repeat with the remaining batter.
  • For the whipped cream, use a mixer to beat the heavy whipping cream until soft peaks form.
  • Add the powdered erythritol, caramel extract, and sea salt, continuing to beat until stiff peaks form.
  • Place a dollop of the salted caramel whipped cream in the center of each crepe, fold the crepe over the filling, and serve immediately.

Notes

Ensure your skillet is at the right temperature before pouring in the batter to prevent sticking.
The crepes can be made ahead of time and stored in the refrigerator for up to three days.
For an extra touch of indulgence, drizzle with sugar-free chocolate sauce before serving.

Nutrition

Calories: 345kcal | Carbohydrates: 7g | Protein: 11g | Fat: 29g | Fiber: 4g | Net Carbs: 3g