Keto crepes: a reasonably acceptable bread substitute.

Okay, you can just skip these posts if you’re not interested, but here’s a useful zero-carb bread substitute, completely different from the black seed bread I posted a couple days ago.

These are super-simple and more useful than perhaps may first be apparent:

Keto crepes

2 eggs1 oz cream cheese 1 Tbsp almond flour

Put all ingredients in a blender. It can help to warm the cream cheese up a bit in the microwave first. Blend until smooth. Add a generous dab of butter or whatever to a skillet, heat the skillet, pour the batter into smallish pancakes, and cook in the standard fashion for pancakes.

The typical recipe of this kind has twice as much cream cheese and no almond flour. Those are more difficult to turn and I got tired of dealing with it, so I tried altering the ingredients as listed above. That worked fine. These little crepes are much easier to turn.

They are fairly similar to regular crepes. Not as good, but that is going to be a continuing theme with all bread substitutes, I fear. These are okay. I am not interested in eating them with syrup, though I gather many people do. I am not that keen on pancakes drenched in syrup anyway, plus I’m suspicious of sugar-free syrup.

I use them more in the way you’d use chapatis, folding them around meat dishes, such as the pork shoulder I recently braised in coconut milk. Or rolled around various sandwich spreads. Used in that way, these are a decent substitute for bread.

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