Low Carb Palacinka s Tvarohem
Delight in the flavors of Eastern Europe with this *Low Carb Palacinka s Tvarohem*, a healthy twist on the classic Czech and Slovak crepes with a creamy cheese filling. Made with a blend of almond and coconut flours, these gluten-free and low-carb crepes are light, tender, and perfect for guilt-free indulgence. The filling combines rich, velvety cream cheese, a touch of stevia sweetness, and fragrant lemon zest for a refreshing contrast to the delicate crepes. With only 15 minutes of prep and 30 minutes of cook time, these palacinky are a quick and satisfying dessert or breakfast option. Serve them warm, rolled up and beautifully garnished with fresh berries or a sprinkle of keto-friendly powdered sweetener for an irresistible final touch. Keywords: low-carb crepes, almond flour crepes, keto-friendly desserts, cream cheese filling, gluten-free palacinka.
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Recipe Information
Ingredients
- 0.5 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Almond milk
- 2 tablespoons Olive oil
- 1 teaspoon Vanilla extract
- 8 ounces Full-fat cream cheese
- 2 tablespoons Stevia sweetener
- 1 teaspoon Lemon zest
- 2 tablespoons Butter
Instructions
In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, beat the eggs and then whisk in the almond milk, olive oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. Allow the batter to rest for 5 minutes.
While the batter is resting, prepare the filling by mixing the cream cheese, stevia, and lemon zest in a medium bowl until smooth and creamy.
Heat a non-stick skillet over medium heat and add a small amount of butter to coat the surface.
Pour about 1/4 cup of the batter into the skillet and tilt the pan in a circular motion to spread the batter evenly.
Cook for about 2-3 minutes, or until the edges start to release from the pan and the bottom is golden brown. Flip the palacinka and cook for another 1-2 minutes.
Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, using butter as needed.
Once all crepes are cooked, spread about 2 tablespoons of cream cheese filling onto one side of each palacinka.
Roll each palacinka and place on a serving platter. Serve warm, optionally garnished with fresh berries or a dusting of powdered sweetener.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 26.1 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 751 mg | 58% | |
| Iron | 7.6 mg | 42% | |
| 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.
