Keto Hungarian Palacsinta
Indulge in the authentic flavors of Hungary with a keto twist in this delightful recipe for Keto Hungarian Palacsinta. These low-carb crepes are crafted with almond flour and coconut flour, delivering a perfectly tender and pliable texture while remaining keto-friendly. Infused with hints of vanilla extract and sweetened with optional stevia or erythritol, they are ideal for both sweet and savory fillings. Whether you prefer sugar-free jam and whipped cream or a savory blend of sautéed mushrooms and cheese, these crepes are endlessly versatile. Quick to prepare with just a 10-minute prep time, this dish is perfect for breakfast, brunch, or dessert. Experience a guilt-free taste of European tradition with this gluten-free, low-carb, and sugar-free recipe that’s tailored for keto enthusiasts.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 4 Eggs
- 1 cup Unsweetened almond milk
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or erythritol (optional)
- 2 tablespoons Butter or coconut oil
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, and salt until well combined.
In a separate bowl, beat the eggs and then add the unsweetened almond milk and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring continuously until you have a smooth batter. If you prefer sweet crepes, you can add stevia or erythritol at this stage.
Let the batter rest for 5 minutes. The coconut flour will absorb some of the liquid, thickening the mixture slightly.
Preheat a non-stick skillet or crepe pan over medium heat. Add half a tablespoon of butter or coconut oil and swirl to coat the pan evenly.
Pour a small ladleful of the batter into the skillet, tilting the pan to spread the batter into a thin layer. Aim for about a 6-inch crepe.
Cook the crepe for 2-3 minutes, or until the edges start to lift and the underside is golden brown.
Carefully flip the crepe using a spatula and cook the other side for another 1-2 minutes until lightly browned.
Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter, adding more butter or coconut oil to the pan as needed.
Serve with your choice of keto-friendly fillings, such as sugar-free jam, whipped cream, or sautéed mushrooms and cheese for a savory option.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 6.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 750 mg | 58% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 472 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.
