Description
Delicious low-carb keto protein crepes made with egg whites and whey protein powder, perfect for a high-protein breakfast or snack. These fluffy crepes cook quickly in a non-stick skillet and can be enjoyed with various fillings like yogurt, berries, or cream.
Ingredients
Scale
Batter
- 3 egg whites
- 2 scoops vanilla whey protein powder
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener
- 1 teaspoon butter (divided)
Instructions
- Prepare the batter: In a bowl, combine the egg whites, whey protein powder, vanilla extract, and powdered sweetener. Blend for about 1 minute until the mixture is fluffy and well combined.
- Heat the pan: Melt half a teaspoon of butter in a 20 cm diameter non-stick frying pan or skillet over medium heat.
- Cook the first crepe: Pour half of the batter into the pan and tilt it to spread the mixture evenly, covering the bottom of the pan. Cook for about 45 seconds until the bottom is golden brown.
- Flip the crepe: Using a wide spatula, carefully flip the crepe and cook the other side for another 45 seconds until golden.
- Cook the second crepe: Repeat the process with the remaining butter and batter to make the second crepe.
- Serve and enjoy: Serve the crepes warm with desired fillings such as yoghurt and berries, or cream and berries for a satisfying snack.
Notes
- Each crepe contains approximately 0.7g net carbs without fillings.
- This recipe makes 2 crepes.
- For a filling breakfast, enjoy 2 crepes with a dollop of yoghurt and a handful of berries.
- One crepe with cream and berries makes a satisfying snack.
- Explore various fillings as suggested in the original post for variety.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.8 g
- Protein: 15 g
- Cholesterol: 0 mg
