Description
Deliciously light and fluffy keto-friendly crepes made with ricotta and almond flour, flavored with fresh lemon.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup almond flour
- 4 eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine ricotta cheese, almond flour, eggs, lemon zest, lemon juice, sweetener, vanilla extract, baking powder, and salt. Whisk until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of the batter into the skillet, swirling to form a thin crepe.
- Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Carefully flip and cook for another 1-2 minutes on the other side.
- Repeat with the remaining batter, stacking the crepes on a plate.
- Serve warm with your favorite toppings.
Notes
- For added flavor, you can sprinkle some berries or serve with sugar-free syrup.
- Make sure the skillet is adequately heated to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 crepes
- Calories: 235
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg