Keto Crepes with Lemon Butter Sauce
Delight your taste buds with these elegant Keto Crepes with Lemon Butter Sauce—a perfect low-carb twist on a classic favorite! Made with almond flour, cream cheese, and eggs, these crepes boast a light and delicate texture while remaining entirely keto-friendly. The true star of this dish is the luscious lemon butter sauce, infused with fresh lemon zest and juice, creating a vibrant balance of tangy and creamy flavors. This recipe is quick to prepare, taking only 15 minutes of prep time and 20 minutes of cooking, and yields about eight irresistible crepes. Perfect for breakfast, brunch, or dessert, these crepes can be garnished with extra lemon zest or a sprinkle of powdered sweetener for a spectacular presentation. Whether you're following a keto lifestyle or simply craving something indulgent yet guilt-free, this recipe is sure to become a staple in your repertoire!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 ounces Cream cheese
- 4 Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Butter
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Sweetener (e.g., Swerve, erythritol)
- 0.25 teaspoon Salt
Instructions
In a blender, combine almond flour, cream cheese, eggs, almond milk, vanilla extract, and salt. Blend until smooth to create the crepe batter.
Let the batter rest for about 5 minutes to thicken slightly.
Heat a non-stick skillet over medium heat and add a small amount of butter to coat the pan.
Pour about 1/4 cup of the crepe batter into the skillet, tilting the pan to spread the batter evenly.
Cook for 1-2 minutes until the edges lift easily with a spatula and the underside is lightly golden.
Carefully flip the crepe and cook the other side for another 1-2 minutes until golden.
Remove the crepe and repeat the process with the remaining batter, adding more butter to the skillet as needed. You should get about 8 crepes.
For the lemon butter sauce, melt the butter in a small saucepan over low heat.
Add lemon zest, lemon juice, and sweetener to the melted butter, stirring continuously for about 2-3 minutes until the sauce thickens slightly.
Remove the sauce from heat and allow it to cool for a minute or two before serving.
To serve, drizzle the lemon butter sauce over the crepes. Optionally, garnish with extra lemon zest or a sprinkle of powdered sweetener.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 7.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 600 mg | 46% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
