Description
Delicious and healthy keto breakfast crepes filled with scrambled eggs and creamy avocado, perfect for a low-carb morning meal.
Ingredients
Scale
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened almond milk
- 1/4 tsp salt
- 1 tbsp butter
- 1/2 ripe avocado, sliced
- 1/4 cup shredded cheese (optional)
Instructions
- In a bowl, whisk together the eggs, almond flour, coconut flour, almond milk, and salt until well combined.
- Heat a non-stick skillet over medium heat and melt the butter.
- Pour a small amount of the batter into the skillet, swirling it to create a thin crepe.
- Cook for about 2 minutes until the edges lift and the bottom is golden brown.
- Flip and cook for another 1-2 minutes on the other side.
- Repeat with the remaining batter.
- In a separate pan, scramble the eggs until fully cooked.
- Assemble the crepes by placing scrambled eggs and avocado slices inside and optionally sprinkle with cheese.
- Fold the crepes and serve warm.
Notes
- For a more flavorful crepe, add herbs or spices to the batter.
- You can customize the filling with other low-carb ingredients like bacon or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg