Description
These Keto Protein Crepes are a low-carb, high-protein breakfast option that are fluffy, light, and easy to prepare. Made primarily with egg whites and whey protein powder, they cook quickly in a non-stick skillet and can be enjoyed plain or with various keto-friendly fillings such as yogurt, cream, and berries.
Ingredients
Scale
Crepe Batter
- 4 egg whites
- 2 scoops whey protein powder
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener
- 1 teaspoon butter, divided
Instructions
- Prepare the batter: In a bowl, combine the egg whites, whey protein powder, vanilla extract, and powdered sweetener. Blend the mixture for about 1 minute until the batter is fluffy and well combined.
- Heat the pan: Melt half a teaspoon of butter in a 20 cm non-stick frying pan or skillet over medium heat.
- Cook the first crepe: Pour half the batter into the pan, tilting and rotating the pan to spread the mixture evenly, covering the bottom thinly. Cook for about 45 seconds until the bottom turns golden brown.
- Flip and cook the other side: Use a wide spatula to flip the crepe carefully, then cook for another 45 seconds until browned.
- Repeat for the second crepe: Melt the remaining half teaspoon of butter, then repeat the process with the remaining batter to make the second crepe.
Notes
- Each crepe contains approximately 0.7g net carbs without fillings.
- Recipe makes 2 crepes.
- A filling breakfast option is to enjoy 2 crepes with a dollop of yogurt and a handful of berries.
- One crepe with cream and berries makes a satisfying snack.
- Refer to the original post for a variety of keto-friendly filling ideas.
- Store any leftover crepes in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 0 mg
