These strawberry chocolate keto crepes are a delectable dessert indulgence. They are made with coconut flour, psyllium husk powder, eggs, sweetener and water, then sprinkled with fresh strawberries and drizzled with melted chocolate. Low-carb, ketogenic, gluten-free, grain-free, dairy-free, sugar-free, Paleo.
1teaspoonsweetenerfor low carb, I like a stevia blend such as Pyure
1tablespoonpsyllium husk powder
1/2tablespoonbutter or coconut oil
1/2cupstrawberries (diced) or raspberries
Mix eggs, coconut flour, sweetener and psyllium husk powder in a bowl. Add in boiling water a little at a time, and mix until well-incorporated.
In a nonstick pan, add 1 tablespoon oil and turn heat to medium. Once the pan is hot, add in 1/4 to 1/2 of the crepe liquid and allow to cook until the edges begin to brown. Flip over and allow to cook until golden brown. This will take roughly 3-5 minutes per crepe.
Set cooked crepe aside and repeat until all of the dough is used up.
If making the strawberry chocolate crepe shown above, melt chocolate in the microwave with butter or coconut oil, in 30 second bursts, until fully melted. Be sure to stir between bursts or the chocolate may burn.
Fill crepes with a handful of berries and a spoonful of chocolate. Fold sides of crepe to close and top with additional berries and chocolate, if desired.
Note: I recommend using oil in your nonstick pan when cooking the crepes. I tried it without oil and it did stick a bit. I do not recommend trying this recipe without a nonstick pan.Nutrition Facts (per serving): 167 calories, 12 g total fat, 10 g total carbs, 5 g fiber (5 g net carbs), 7 g protein