Low-Carb High-Protein Crepes

These Low-Carb High-Protein Crepes are a nutritious alternative to traditional crepes, packed with protein and perfect for breakfast or a snack.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 crepes

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the crepes

2 large large eggs
1/2 cup cottage cheese Can be replaced with dairy-free yogurt for a vegan option.
1/4 cup almond flour Coconut flour can be substituted; adjust liquid accordingly.
1/4 cup unsweetened almond milk
1 tsp vanilla extract
to taste Salt

Method

Preparation

In a blender, combine eggs, cottage cheese, almond flour, almond milk, vanilla extract, and salt. Blend until smooth.
Heat a non-stick skillet over medium heat and lightly grease it.

Cooking

Pour a thin layer of batter into the skillet, swirling to coat the bottom evenly.
Cook until the edges start to lift and the bottom is golden brown, about 2-3 minutes.
Carefully flip and cook the other side for an additional 1-2 minutes.
Repeat with the remaining batter.

Serving

Serve warm with your favorite toppings.

Notes

These crepes can be filled with sweet or savory options. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. Use parchment paper to separate if freezing.