Description
A delicious and easy recipe for savory spinach and feta keto crepes, perfect for a low-carb meal.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup cream cheese, softened
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil (for cooking)
Instructions
- In a mixing bowl, combine almond flour, cream cheese, eggs, almond milk, garlic powder, salt, and black pepper. Whisk until smooth and well combined. Let the batter sit for 10 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil.
- Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread it evenly into a thin layer. Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown.
- Carefully flip the crepe and cook for an additional 1-2 minutes. Remove from the skillet and repeat with the remaining batter, adding more olive oil as needed.
- In a separate bowl, mix the chopped spinach and crumbled feta cheese.
- Place a spoonful of the spinach and feta mixture onto one half of each crepe, fold the other half over, and serve warm.
Notes
- This recipe is low-carb and keto-friendly.
- You can add other vegetables if desired. <li.Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg