Ingredients:

For the Crepes:

  • 4 large eggs
  • 1/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup grated parmesan cheese
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon baking powder
  • Salt and pepper to taste

For the Filling:

  • Cooked and seasoned protein (chicken, turkey, or bacon)
  • Sautéed spinach or other low-carb veggies
  • Creamy avocado slices

Instructions:

  1. Prepare Zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  2. Make Batter: In a mixing bowl, whisk the eggs. Add almond flour, coconut flour, parmesan cheese, almond milk, baking powder, salt, and pepper. Mix until well combined. Fold in the grated zucchini.
  3. Cook Crepes: Heat a non-stick skillet over medium heat. Lightly grease the skillet with oil or butter. Pour a small amount of the batter into the skillet and swirl it around to form a thin crepe. Cook for 2-3 minutes on one side until the edges start to lift, then carefully flip and cook for an additional 1-2 minutes. Repeat until all the batter is used.
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  1. Assemble Crepes: Lay each crepe flat and add your desired fillings. You can use cooked protein, sautéed spinach or other low-carb veggies, and creamy avocado slices.
  2. Fold and Serve: Fold the sides of the crepes over the fillings to create a pocket. Serve the stuffed crepes warm.

Nutritional Information (Approximate, Per Crepe, Recipe Makes About 6 Crepes):

  • Saturated Fat: ~2g
  • Total Carbohydrates: ~6g
  • Dietary Fiber: ~3g
  • Sugars: ~2g
  • Net Carbohydrates: ~3g (Total Carbs – Fiber)
  • Protein: ~8g