Low Carb Banana Crepe
Indulge in the perfect guilt-free breakfast or dessert with our Low Carb Banana Crepe recipe—a delicate and satisfying treat that's naturally gluten-free and packed with wholesome flavor. Made with a ripe banana, eggs, coconut flour, and almond milk, these crepes boast a light texture and just the right hint of sweetness, thanks to stevia and a touch of cinnamon. This quick and easy recipe comes together in just 20 minutes, offering a nutritious alternative to traditional crepes without compromising on taste. Serve them warm, and take your pick of toppings—from fresh berries to a dollop of unsweetened whipped cream—for a low-carb delight that's ideal for keto enthusiasts or anyone seeking a healthier twist. Perfect for breakfast, brunch, or dessert, these banana crepes are bound to become a favorite in your low-carb repertoire!
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Recipe Information
Ingredients
- 1 medium Ripe banana
- 2 large Eggs
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Coconut flour
- 3 tablespoons Almond milk
- 1 tablespoon Butter or coconut oil
- 1 pinch Salt
- 0.25 teaspoon Ground cinnamon
- 1 packet Stevia or preferred low-carb sweetener
Instructions
In a medium mixing bowl, mash the ripe banana until smooth using a fork or potato masher.
Whisk in the eggs until well combined, creating a uniform mixture.
Add the vanilla extract, coconut flour, almond milk, salt, ground cinnamon, and low-carb sweetener, and stir until the batter is smooth and lump-free.
Let the batter rest for about 5 minutes to allow the coconut flour to absorb some moisture, which helps thicken the batter.
Heat a non-stick skillet over medium heat and add butter or coconut oil, swirling to coat the skillet evenly.
Pour half of the batter into the skillet, tilting the pan with a circular motion so that the batter evenly coats the surface.
Cook for 2-3 minutes or until the edges are set and the bottom is golden brown. Carefully flip the crepe with a spatula and cook the other side for another 1-2 minutes until golden brown.
Remove the crepe from the skillet and repeat the process with the remaining batter.
Serve the crepes warm, optionally topping with fresh berries, a sprinkle of cinnamon, or a dollop of unsweetened whipped cream.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 681 mg | 14% | |
*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.
