KETO CREPES

Company is coming and it is our opportunity to astound them with a luscious lemon crepe filled with raspberry and cream cheese. Get out your favorite tea cups and plan on wowing your company with this desert. Whether you are following The Shepherd’s Code or the KETO plan, this keeps you beneath your daily range of 20 net carbs. Recipe from “Everyday Ketogenic Kitchen” cookbook.

INGREDIENTS

WHIPPED RASPBERRY CREAM CHEESE

1 1/2 cups frozen raspberries
1/4 cup water
8 ounces cream cheese, softened
1/4 cup powdered Swerve Sweetener

RASPBERRY SAUCE

Raspberry puree (from whipped cream cheese)
1 tbsp fresh lemon juice
1 1/2 tsp powdered Swerve Sweetener

LEMON CREPES

4 ounces cream cheese, softened
4 large eggs
3/4 cup almond flour
2 tbsp Swerve Sweetener
1/4 cup almond milk
1 tbsp lemon zest
Pinch salt
Butter for the pan
Powdered Swerve for sprinkling, if desired.

DIRECTIONS

WHIPPED RASPBERRY CREAM CHEESE:

Thaw raspberries and add to a blender or food processor. Add water and blend until well pureed. Remove half of the puree and set aside for the raspberry sauce.
Add cream cheese and sweetener to the remaining raspberry puree in the blender and blend until smooth. Transfer to a bowl and refrigerate until crepes are ready.

RASPBERRY SAUCE:

Whisk together the remaining raspberry puree, lemon juice and sweetener. Set aside.

LEMON CREPES:

Lay a large dish towel flat on the counter.
In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk, lemon zest, and salt. Puree until smooth and well combined.
Set a 10-inch skillet over medium-low to low heat. Add just enough butter to the pan to lightly coat it. Once hot, add a few tbsp of batter to the pan and swirl or spread into a thin layer that reaches the edges. (I find that after the first one, it’s best not to re-grease the pan very often…if you have a good non-stick pan, they should come up easily).
Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
Flip and cook on the other side until lightly browned. Remove and lay on dish towel, then continue with remaining batter, laying each crepe on the towel. You will get about 12 crepes.
Spread each crepe with whipped raspberry cream cheese and fold or roll up. Drizzle with raspberry sauce and sprinkle with powdered sweetener, if desired.

ABOVE KETO CREPES Serves 6. Each serving has 6.71g NET CARBS.

The following CREPE recipe is on YOUTUBE. ATTEMPT to use Coconut Flour to keep it KETO did not work.

In a large bowl add 1/3 cup warm water (95 ml) + 1/4 teaspoon salt + MIX WELL with spatula. ADD 3/4 cup of flour and MIX WELL until sticky. KNEAD by hand until it forms a dough that fits in palm of hand. Place on rolling mat and cover with bowl for 10 minutes. NOW slice into 4 chunks. Pull each chunk back and forth to form each chunk into 4 balls. Cover with bowl let it sit for 15 minutes. While waiting, dice up some green onions. Dice up some ham, or use bacon bits. Shred some cheese. In 2nd BOWL add 1/4 cup coconut flour + 1/4 cup corn starch and mix dry ingredients up well. USING rolling mat, sprinkle dry ingredients onto mat. Place dough ball onto mat and flatten with your hand, then roll out to diameter of large tortilla. Dust the top with dry mixture, then flatten next dough ball on top. Repeat rolling out to same size. Repeat until all dough balls are flattened. Separate thin round crepes, spread melted butter on top. Fill crepe with onion, cheese, bacon etc. Fold over and then fry on medium heat with olive oil.