Keto Strawberry Cream Crepes

Keto Strawberry Cream Crepes

The best Keto strawberry cream crepes are perfect for a decadent entrée or dessert.  The crepes are made of soft coconut flour and other easy ingredients that you can find in your pantry. This home-made luscious dessert has a creamy and juicy filling and is even garnished with chocolate syrup, making it look so appetizing and irresistible!

Rating

For the Crepes
 Preferred cooking oil
 3 Eggs
 ½ cup Milk
 ½ cup Water
 3 tbsp Butter, melted
 ¾ cup Coconut flour
 3 tsp Salt
For the Filling
 8 oz Cream cheese, softened
 1 cup Sifted confectioner's sugar
 1 tbsp Lemon juice
 1 tsp Lemon zest
 ½ tsp Vanilla extract
 1 cup Heavy cream, whipped
 2 cups Strawberries, sliced and macerated
For the Garnish
 2 cups Strawberries, sliced and macerated
 ¼ cup Sifted confectioner’s sugar
 Chocolate syrup
For Macerating the Strawberries
 2 tbsp Water
 1 tbsp Stevia/Erythritol (low carb sugar)

For the Crepes
1

Together put the eggs, milk, water, melted butter, flour and salt in the pitcher of a blender and process until well combined.

2

Warm over medium heat a lightly oiled griddle or non-stick skillet.

3

Pour about 2 tbsp. of the blended batter onto the griddle. Lift and tilt in a circular motion to evenly coat the bottom, producing a thin crepe.

4

Once the batter is ready, flip it over to cook until the other side begins to lightly brown as well.

5

Pile completed crepes on a plate, cover with a damp towel and set aside.

For the Filling
6

In a small bowl, mix 2 tbsp. water with 1 tbsp. Stevia/Erythritol and stir until diluted.

7

Portion the strawberries by slicing them into half or desired size and place into a separate bowl.

8

Pour the sweetened water mixture and let the strawberries soak. Set aside.

9

In a large bowl, blend the cream cheese, confectioner's sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth.

10

Gently fold in 2 cups of the macerated berries and whipped cream onto the bowl and mix thoroughly with a rubber spatula.

11

Spread about a quarter (¼) of the whipped cream mixture onto one half of each crepe (half side of a face).

12

Fold the other half overlapping the mixture and fold it again crosswise until you form the crepe into a quarter or until you reach a cone-like structure.

• Note: Another way of wrapping is to transfer the mixture in the middle section (a third of a face) of the crepe (Lengthwise), spreading it from top to bottom. Completely tuck the filling by folding the unfilled sides to the centre (you should have formed 3 layers)

13

Garnish each crepe with the remaining macerated berries.

14

Drizzle chocolate syrup and sprinkle remaining confectioner’s sugar.

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Ingredients

For the Crepes
 Preferred cooking oil
 3 Eggs
 ½ cup Milk
 ½ cup Water
 3 tbsp Butter, melted
 ¾ cup Coconut flour
 3 tsp Salt
For the Filling
 8 oz Cream cheese, softened
 1 cup Sifted confectioner's sugar
 1 tbsp Lemon juice
 1 tsp Lemon zest
 ½ tsp Vanilla extract
 1 cup Heavy cream, whipped
 2 cups Strawberries, sliced and macerated
For the Garnish
 2 cups Strawberries, sliced and macerated
 ¼ cup Sifted confectioner’s sugar
 Chocolate syrup
For Macerating the Strawberries
 2 tbsp Water
 1 tbsp Stevia/Erythritol (low carb sugar)

Directions

For the Crepes
1

Together put the eggs, milk, water, melted butter, flour and salt in the pitcher of a blender and process until well combined.

2

Warm over medium heat a lightly oiled griddle or non-stick skillet.

3

Pour about 2 tbsp. of the blended batter onto the griddle. Lift and tilt in a circular motion to evenly coat the bottom, producing a thin crepe.

4

Once the batter is ready, flip it over to cook until the other side begins to lightly brown as well.

5

Pile completed crepes on a plate, cover with a damp towel and set aside.

For the Filling
6

In a small bowl, mix 2 tbsp. water with 1 tbsp. Stevia/Erythritol and stir until diluted.

7

Portion the strawberries by slicing them into half or desired size and place into a separate bowl.

8

Pour the sweetened water mixture and let the strawberries soak. Set aside.

9

In a large bowl, blend the cream cheese, confectioner's sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth.

10

Gently fold in 2 cups of the macerated berries and whipped cream onto the bowl and mix thoroughly with a rubber spatula.

11

Spread about a quarter (¼) of the whipped cream mixture onto one half of each crepe (half side of a face).

12

Fold the other half overlapping the mixture and fold it again crosswise until you form the crepe into a quarter or until you reach a cone-like structure.

• Note: Another way of wrapping is to transfer the mixture in the middle section (a third of a face) of the crepe (Lengthwise), spreading it from top to bottom. Completely tuck the filling by folding the unfilled sides to the centre (you should have formed 3 layers)

13

Garnish each crepe with the remaining macerated berries.

14

Drizzle chocolate syrup and sprinkle remaining confectioner’s sugar.

Keto Strawberry Cream Crepes
Keto Strawberry Cream Crepes

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