Crepes, those delicate and versatile pancakes, have long been a favorite for breakfast, brunch, and dessert. For those following a ketogenic diet, the traditional wheat flour-based crepe might seem off-limits. However, with a few clever substitutions, it's entirely possible to enjoy keto-friendly crepes that are just as delicious as the original. This article explores a detailed recipe for keto chocolate crepes, along with variations, serving suggestions, and tips for success.
What are Crepes?
A crepe is very thin pancake. Crepes normally have sweet or savory fillings or toppings since on their own they are a bit plain. But all they really need is a little butter and cinnamon to make them into something delicious. A pancake is thicker than a crepe, which is usually made using wheat flour, milk, butter, salt and eggs.
Why Keto Crepes?
The ketogenic diet, or keto diet, is a low-carbohydrate, high-fat diet that offers several health benefits. By drastically reducing carbohydrate intake and replacing it with fat, the body enters a metabolic state called ketosis. In this state, the body becomes incredibly efficient at burning fat for energy. A ketogenic diet can lead to weight loss, improved blood sugar control, and increased energy levels.
Since the ketogenic diet is a low-carbohydrate diet, it requires the use of alternative ingredients for baking. Many people opt to use almond flour, coconut flour, or flaxseed meal as an alternative to wheat-based gluten rich flours.
Key Ingredients for Keto Chocolate Crepes
The foundation of any good recipe lies in its ingredients. For keto chocolate crepes, the following components are essential:
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- Almond Flour: Almond Flour gives a tender crumb in pancakes, cookies, and waffles. It serves as a low-carb alternative to traditional wheat flour, providing a tender texture.
- Coconut Flour: Another low-carb flour option, coconut flour, can be used in smaller quantities due to its high absorbency. If you want to try them with coconut instead of almond use 1/3 of the amount listed since coconut flour absorbs so much more liquid.
- Sugar-Free Sweetener: To maintain the keto-friendly nature of the crepes, a sugar-free sweetener is crucial. I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar.
- Eggs: These bind the ingredients together and add richness to the crepes.
- Unsweetened Almond Milk: This provides moisture while keeping the carbohydrate count low.
- Cocoa Powder: This ingredient infuses the crepes with a rich chocolate flavor, making them a delightful treat.
- Butter: For greasing the pan and adding a touch of flavor.
Keto Chocolate Crepe Recipe: Step-by-Step Guide
This recipe provides a detailed guide to creating delicious keto chocolate crepes.
Ingredients:
For the Crepes:
- 1/3 cup coconut flour
- 4 eggs
- 2 Tbsp of Swerve Confectioner
- 1/4 cup of butter, melted
- 6oz unsweetened almond milk
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon finely ground flax seed
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz unsweetened chocolate, chopped
- 2 tablespoons sugar-free sweetener (such as erythritol or xylitol)
- 1 teaspoon vanilla extract
For the Espresso Whipped Cream (Optional):
- 1 cup heavy cream
- 2 tablespoons sugar-free sweetener
- 1 teaspoon espresso powder (or to taste)
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crepe Batter:
- I just put all the ingredients for the crepe batter into my blender to combine them, or use a medium-sized bowl and whisk until smooth. Ensure there are no lumps for a smooth batter. The consistency should be pretty runny, much thinner than pancake batter. Set aside for 10 minutes to thicken up.
- Let the batter sit for 5 minutes.
Cooking the Crepes:
- Heat a skillet or a griddle over medium-low heat. After that just heat your non stick skillet over medium heat.
- Add butter if you are not using a non-stick skillet. When hot, lower the heat to medium-low.
- Pour batter into a ¼-cup measuring cup, then pour from the measuring cup into the preheated pan. Moving quickly, pick up the pan and angle it, turning in a circle to allow the batter to run along the sides.
- Swirl to spread the batter. This takes a little bit of practice. Cook about 1-minute or until the edges start to crisp.
- Flip once the edges look dry. Carefully flip and cook the flip side about 30 seconds. Remove the crepe from the skillet or griddle and repeat with the rest of the batter so that you get 4 crepes altogether.
- Transfer to a cooling rack and repeat with the remaining batter. Practice makes perfect for crepes so don’t get upset if the first few don’t look beautiful. Once the crepe is firm to the touch, it’s ready! I found that 5 minutes was perfect, but it could vary depending on your stove. Once the crepe is ready, lift the sides with a plastic (not metal) spatula and begin rolling the crepe in on itself. Once it’s rolled up, carefully transfer it to a clean plate. Wipe the pan clean and repeat!
Prepare the Chocolate Glaze:
- In a medium saucepan over medium heat, bring the cream to a simmer. Be careful not to boil the cream.
- Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt the chocolate, then whisk in the sweeteners and vanilla until smooth.
- Let sit for about 5 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
- Let cool another 5 to 10 minutes to thicken, then slowly pour over the cake.
- Let it thicken. It will continue to thicken as it cools so leave it for 5 to 10 minutes before attempting to spread it over the cake.
Prepare the Espresso Whipped Cream (Optional):
- In a large bowl, combine the cream, sweetener, espresso powder if using, and vanilla.
- Whip until the cream holds stiff peaks. You need the cream to hold up to layering so make sure the peaks stand up when you lift the beater.
Assemble the Crepe Cake (Optional):
- Place one crepe on a cake platter and top with a thin layer of the whipped cream, spreading all the way to the edges.
- Depending on how many crepes you got, you can use about 1/4 cup to 1/3 cup per layer. Repeat until all the crepes and whipped cream are used up, leaving the top crepe without any cream on top.
- Refrigerate 1 hour to firm up.
Glaze the Cake:
- Slowly pour the chocolate glaze over the cake. Use an offset spatula to spread it over the sides of the cake, a little at a time. Or you can simply let it drip down the sides.
- Refrigerate 30 minutes to help set the glaze.
Tips for Perfect Keto Crepes
- Use a Good Non-Stick Pan: This is vital to making a cohesive batter so you really need a blender or a food processor.
- Blend the Batter: Blending ensures a smooth, lump-free batter.
- Keep the Heat Low: Depending on the strength of your stove, you may need low or medium low. Just don’t let that pan get too hot or the batter starts cooking too quickly and you can’t spread it thinly enough.
- Swirl the Pan Quickly: Swirl the pan quickly, so that the batter spreads toward the edges.
- Flip Carefully: Please read my instructions in the keto crepes recipe about how I flip them.
- Don’t Panic: If your crepes rip a bit here and there, they still work well as layers for the cake. No one will see the breaks.
- Patience is Key: You really have to be patient with these guys. If the heat is too high, the batter will boil and not sit flat.
Serving Suggestions
These keto chocolate crepes are incredibly versatile and can be enjoyed in numerous ways. Here are a few ideas:
- Classic Filling: Simply fold the crepes into quarters and serve with a dollop of whipped cream and fresh berries.
- Chocolate Lover's Dream: Drizzle with sugar-free chocolate sauce, sprinkle with chopped nuts, and add a scoop of keto-friendly ice cream.
- Savory Twist: Omit the sweetener and vanilla from the crepe batter and fill with savory ingredients like cheese, spinach, and mushrooms.
- Keto Crepe Cake: Layer the crepes with whipped cream and sugar-free chocolate ganache for a show-stopping dessert.
- Chocolate (raw cacao) almond butter: These Paleo Chocolate Almond Butter Crepes are creamy and smooth, filled with rich and dark cacao flavored almond butter. Combine/stir almond butter, cacao powder, coconut milk, and pinch of fine sea salt until creamy and smoothly.
Variations and Add-Ins
- Coconut Flour Crepes: Use coconut flour instead of almond flour, remembering to adjust the liquid content accordingly.
- Cinnamon Spice: Add a dash of cinnamon to the crepe batter for a warm, comforting flavor.
- Citrus Zest: Incorporate lemon or orange zest for a burst of freshness.
- Nutmeg: Incorporate nutmeg for a warm, comforting flavor.
- Berries: Add some berries to the batter.
Storing Leftover Crepes
There are a few ways to store leftover crepes.
- The first way is to wrap the crepes in plastic wrap or foil and place them in an airtight container.
- To store leftover crepes, it is important to keep them cold. Place the crepes in a zip-lock bag, then put them in the freezer. When you need them later, remove them from the freezer 15 minutes before serving to ensure they are at room temperature. After this time has passed, wrap the crepe up tightly in aluminum foil and place it in a warm oven for 2 minutes.
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