Low Carb Tapioca Crepe
Delight in the perfect combination of flavor and nutrition with this Low Carb Tapioca Crepe recipe, a gluten-free, low-carb twist on the traditional Brazilian tapioca crepe! Made with a wholesome blend of unsweetened tapioca starch, almond flour, and psyllium husk powder, these thin and tender crepes are quick to whip up and incredibly versatile. They're richly satisfying, thanks to the addition of eggs and unsweetened almond milk, yet light enough to pair with a variety of sweet or savory fillings. Ready in just 25 minutes, these keto-friendly crepes are perfect for breakfast, brunch, or even an elegant dinner. Whether you load them with avocado and smoked salmon or berries and almond butter, these low-carb tapioca crepes are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Unsweetened tapioca starch
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 3 large Eggs
- 3 tablespoons Unsweetened almond milk
- 0.25 teaspoon Salt
- 1 teaspoon Avocado oil or coconut oil (for greasing pan)
Instructions
In a medium mixing bowl, combine the tapioca starch, almond flour, psyllium husk powder, and salt. Whisk thoroughly to ensure the dry ingredients are evenly mixed.
In a separate bowl, whisk the eggs and almond milk together until the mixture is smooth and slightly frothy.
Gradually incorporate the wet ingredients into the dry ingredients, stirring continuously until a smooth, lump-free batter forms. The batter should be slightly runny but not overly watery. If needed, add 1-2 tablespoons of additional almond milk to achieve the right consistency.
Preheat a non-stick skillet over medium heat and lightly grease it with avocado oil or coconut oil.
Pour about 1/4 cup of the batter into the skillet and quickly tilt the pan in a circular motion to evenly spread the batter into a thin, round crepe.
Cook the crepe for 1-2 minutes on one side, or until the edges start to lift and the bottom is golden brown. Gently flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, making sure to lightly grease the skillet between crepes if needed.
Serve the low-carb tapioca crepes warm with your favorite fillings or toppings, such as avocado, cheese, smoked salmon, or sautéed vegetables for savory options, or almond butter, berries, and sugar-free syrup for a sweet twist.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 8.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 414 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 324 mg | 7% | |
*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.
