Ingredients:
For the Crepes:
- 2 cups zucchini, grated and squeezed to remove excess moisture
- 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
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Instructions:
- Prepare Zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- 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.
- 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.
- 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.
- Fold and Serve: Fold the sides of the crepes over the fillings to create a pocket. Serve the stuffed crepes warm.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Nutritional Information (Approximate, Per Crepe, Recipe Makes About 6 Crepes):
- Calories: ~120
- Total Fat: ~8g
- Saturated Fat: ~2g
- Total Carbohydrates: ~6g
- Dietary Fiber: ~3g
- Sugars: ~2g
- Net Carbohydrates: ~3g (Total Carbs – Fiber)
- Protein: ~8g
