Coconut Flour Crepes with Cream Cheese Filling

Coconut Flour Crepes with Cream Cheese Filling

Prep time: 15 minutes

Ingredients:
For the crepes:
– 1/2 cup coconut flour
– 4 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon sea salt
– 1 teaspoon vanilla extract
– 1 tablespoon melted coconut oil

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For the cream cheese filling:
– 4 ounces cream cheese, softened
– 2 tablespoons unsweetened almond milk
– 1 teaspoon vanilla extract
– A pinch of stevia or another sugar substitute (optional)
– 1 tablespoon chopped fresh berries (optional, for garnish)

Nutritional information per serving (assuming 2 servings):
Calories: 220
Protein: 9g
Fat: 17g
Carbohydrates: 8g
Fiber: 6g
Net Carbs: 2g

Micronutrients:
– Vitamin A: 500 IU
– Calcium: 80 mg
– Iron: 1.5 mg
– Potassium: 250 mg
– Magnesium: 50 mg

Instructions:
1. In a mixing bowl, whisk together the coconut flour, eggs, almond milk, sea salt, vanilla extract, and melted coconut oil until smooth. Let the batter sit for a couple of minutes to thicken.

2. Heat a non-stick skillet over medium heat. Lightly grease with a small amount of coconut oil.

3. Pour about 1/4 cup of the crepe batter into the skillet, swirling the pan to spread it evenly. Cook for 1-2 minutes until the edges start to lift and the underside is lightly golden. Flip carefully and cook for another minute. Repeat with the remaining batter, stacking cooked crepes on a plate.

4. For the filling, combine the softened cream cheese, almond milk, vanilla extract, and sugar substitute in a mixing bowl. Mix until smooth and creamy.

5. Spread a generous amount of the cream cheese filling onto each crepe and fold or roll them up.

6. Serve warm, garnished with fresh berries if desired. Enjoy your delicious and diabetic-friendly breakfast.

This recipe is not only low in carbs and sugar but also provides healthy fats and protein, making it a nutritious choice for a balanced breakfast.