Low-Carb Ricotta and Spinach Keto Crepes

Indulge in a savory, nutrient-packed meal with these Low-Carb Ricotta and Spinach Keto Crepes. Perfect for any meal, they blend creamy ricotta cheese with the earthy tones of spinach, all wrapped in a delicate, keto-friendly crepe. These crepes are so delicious and versatile, they'll become a staple in your low-carb lifestyle.

Course Breakfast

Cuisine French-inspired

Keyword Gluten-Free Crepes, Keto Crepes, Keto diet, low carb breakfast, Ricotta Spinach Filling

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 350kcal

Equipment

Blender
Non-stick skillet
Mixing bowl
Baking dish

Ingredients

Crepes

4 large eggs
1 cup almond flour
⅓ cup unsweetened almond milk
¼ cup water
2 tbsp melted unsalted butter plus extra for cooking
Pinch of salt

Filling

1 cup ricotta cheese
1 cup fresh spinach chopped
½ cup grated mozzarella cheese
¼ cup grated parmesan cheese
1 clove garlic minced
Salt and pepper to taste

Instructions

In a blender, combine eggs, almond flour, almond milk, water, melted butter, and a pinch of salt. Blend until smooth to create the crepe batter.
Heat a non-stick skillet over medium heat and brush with a bit of butter. Pour in a small amount of the crepe batter, swirling the skillet to spread it thin. Cook until the edges lift from the pan, then flip to cook the other side. Repeat with the remaining batter.
For the filling, mix ricotta, spinach, mozzarella, parmesan, and minced garlic in a bowl. Season with salt and pepper.
Preheat the oven to 350°F (175°C).
Spread a portion of the ricotta and spinach mixture onto half of each crepe, fold over, and place in a baking dish.
Bake the crepes for about 10 minutes, or until the cheese is melted and bubbly.

Notes

For an extra flavor boost, feel free to add herbs like basil or chives into the crepe batter. If you're serving these for lunch or dinner, a side salad makes a perfect complement to the rich and savory crepes.

Nutrition