Description
These Keto Protein Crepes are a low-carb, high-protein breakfast option that are quick and easy to make. Made with egg whites, whey protein, and a powdered sweetener, they cook to a delicate golden color and can be enjoyed plain or with a variety of fillings like yogurt and berries for a satisfying meal or snack.
Ingredients
Scale
Crepe Batter
- 4 egg whites
- 30 g whey protein powder
- 1/2 tsp vanilla extract
- 1 tbsp powdered sweetener
- 1 tsp butter (for cooking)
Instructions
- Prepare the batter: In a bowl, combine the egg whites, whey protein powder, vanilla extract, and powdered sweetener. Blend for about 1 minute until the batter is fluffy and well-combined.
- Heat the pan: Melt ½ teaspoon of butter in a non-stick frying pan or skillet over medium heat.
- Cook first crepe: Pour half of the batter into the pan. Tilt and rotate the pan to spread the mixture evenly so it covers the entire bottom. Cook for about 45 seconds until the bottom is golden.
- Flip the crepe: Carefully turn the crepe over using a wide spatula and cook the other side for another 45 seconds until browned.
- Cook second crepe: Repeat the process with the remaining butter and batter to make the second crepe.
- Serve: Enjoy the crepes as is or add your favorite fillings such as yogurt and berries.
Notes
- Each crepe contains approximately 0.7g net carbs without fillings.
- Makes 2 crepes total, perfect for a breakfast or snack.
- A filling breakfast can be made with 2 crepes topped with a dollop of yogurt and a handful of berries.
- One crepe with cream and berries serves as a satisfying snack.
- Refer to the full recipe post for many filling ideas to customize your crepes.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1.3 g
- Protein: 12 g
- Cholesterol: 0 mg
