These amazing Keto Crepes are from the new Ketodiet cookbook written by my friend Martina Slajerova. I have tried many crepes and wraps but these keto crepes are incredibly simple to make and incredibly versatile, as are all the 150 recipes in Ketodiet cookbook. Keto crepes are a fabulous alternative to high carb tortillas or wraps.
They can be eaten hot or cold, and can be made savoury or sweet. Keto crepes is incredibly versatile recipe.
The Ketodiet Cookbook Review
You may already be using Martina's KetoDiet App or visited her blog. Her new KetoDiet cookbook is a wonderful addition to her phenomenal range of resources and tools that help with the low carb/keto lifestyle. When Martina sent me an early copy of her cookbook, I was immediately impressed.
I am giving away one copy of the ketodiet cookbook to one lucky reader. Just scroll down and enter the giveaway below the recipe.
The information and guidance it contains is incredible. The Ketodiet cookbook has 9 chapters and 150 recipes which are all low carb, sugar and grain free. It explains how the keto diet works, what basics you need in your pantry then continues to showcase her incredible recipes for breakfast, lunch, snacks, and even healthy lunch ideas. Drinks and desserts? Yes they're in there too.
Martina has always been a fabulous source of information, well researched articles and helpful meal plans. I thoroughly recommend this book for your low carb kitchen, and even one for a friend. It will guide you through the low carb and ketogenic diet with ease. Click here to buy now.
I decided to showcase one of Martina's recipes that I thought would be the most versatile and useful for a family. Wraps are such a staple for so many lunches, so these keto crepes are a lovely alternative. They are sturdy yet soft and delicate.
Use them as a tortilla wrap with chilli, cheese and sour cream, or how about adapting the recipe to a sweet version and making chocolate crepes using my sugar free chocolate spread?
- 2 (2 ) egg yolks
- 8 (8 ) large egg whites
- 2 tbsp (2 tbsp) coconut flour
- 1 tbsp (1 tbsp) psyllium husk or ground chia seeds
- 90 ml (6 tbsp) coconut milk cream or almond milk
- 1/2 tsp (1/2 tsp) baking soda
- 1 tsp (1 tsp) cream of tartar
- 2 tbsp (2 tbsp) ghee or coconut oil
- 2 tsp (2 tsp) garlic powder omit if making a sweet keto crepe and add sweetener to taste instead
- salt to taste
- Separate the egg whites and from the egg yolks. You will only need 2 egg yolks and 8 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
- Place the whole eggs and egg whites, coconut flour, psyllium husk or chia seeds, coconut milk, baking soda and cream of tartar in a bowl and mix well.
- Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
- Allow the batter to sit for 5-10 minutes so the coconut flour and psyllium have time to swell and absorb the moisture. Whisk again.
- Heat a nonstick pan evenly with the ghee or coconut oil. Move the pan while pouring in the batter to ensure the batter covers the bottom of the pan in a thin layer. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
- Make the crepes one by one, greasing the pan in between to ensure the keto crepes don't stick.
- Depending on the size, you can make 2 large or 4 medium crepes per serving.
- Once cool, store in an airtight container in the fridge for up to 5 days.