Description
Low-carb, savory keto crepes filled with creamy cottage cheese and crispy bacon. Perfect for breakfast or brunch.
Ingredients
Units
Scale
- 5 g Butter (1 tsp)
- 76 g Eggs (2 small)
- 15 g Cream Cheese, 34% fat (1 tbsp)
- 6 g Almond Flour (1 tbsp)
- 13 g Heavy Cream, 36% fat (1 tbsp)
- 45 g Cottage Cheese, 4% fat (3 tbsp)
- 2 pinches Salt
- 2 pinches Ground Black Pepper
- 20 g Bacon, raw
- 12 g Scallions, fresh (2 tbsps, chopped)
- 15 g Spinach (1/2 cup)
Instructions
- In a bowl, whisk together 76 g eggs (2 small), 15 g cream cheese (1 tbsp), and 6 g almond flour (1 tbsp) until smooth. Don’t worry if it’s a bit lumpy, it’ll work.
- Heat 5 g butter (1 tsp) in a nonstick frying pan over medium-low heat.
- Pour in some batter and swirl it around to coat the pan evenly.
- Cook for about 1 minute on each side until lightly golden.
- Repeat with the remaining batter and set the crepes aside.
- In the same pan, fry 20 g bacon (raw) until crispy and browned on both sides. Remove and crumble once slightly cooled.
- For the filling, mix 45 g cottage cheese (3 tbsps) with 13 g heavy cream (1 tbsp) and 12 g chopped scallions (2 tbsps) in a bowl. Stir in the crumbled bacon, 2 pinches of salt, and 2 pinches of black pepper. Taste and adjust if needed.
- Divide the filling evenly among the crepes, fold them, and serve on a plate with 15 g spinach (1/2 cup).
- If you like, you can warm the filled crepes in the pan for a minute, so everything melds together nicely.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 37
- Sugar: 0.4 g
- Sodium: 68.5 mg
- Fat: 2.8 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 1.8 g
- Cholesterol: 31.1 mg
