Keto Protein Crepes

User Reviews

5

24 reviews
Excellent
  • Prep Time

    3 mins

  • Cook Time

    4 mins

  • Total Time

    7 mins

  • Servings

    2

  • Calories

    103 kcal

  • Course

    Breakfast, Snacks

  • Cuisine

    British

Keto Protein Crepes

Keto Protein Crepes are thin, low-carb pancakes made from egg whites, whey protein powder, vanilla, and a powdered sweetener. The batter whips into a fluffy mixture and cooks quickly in butter to form delicate crepes with a tender, slightly firm texture. These crepes provide a protein-rich breakfast or snack base that can be filled with yogurt, berries, or cream and berries for a satisfying low-carb meal.

Description

This recipe combines large egg whites with whey protein powder, vanilla extract, and a sweetener to create a smooth, fluffy batter. Cooking small amounts in a nonstick skillet with melted butter creates thin crepes with golden spots that cook evenly on both sides in under a minute each. The crepes hold together well but remain light and pliable.

The resulting crepes have about 7 grams of net carbs each, making them suitable for keto or low-carb diets. The recipe yields two crepes that can be served with various fillings such as yogurt and fruit for breakfast or cream and berries for a snack. They offer a high-protein alternative to traditional crepes with less carbohydrate content.

Leftover crepes can be stored refrigerated for up to three days, allowing for convenient meal prep and quick reheating. A range of fillings works well depending on dietary preferences and occasion.

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Ingredients

Servings
  • 3 egg large, white
  • 5 tablespoon whey protein powder 31g
  • ½ teaspoon vanilla extract
  • 1 tbsp powdered sweetener
  • 1 teaspoon butter for frying

Instructions

  1. Put the egg whites, whey protein powder, vanilla and powdered sweetener into a bowl. Blend for about 1 minute until the batter is fluffy and well-combined.
  2. Melt ½ teaspoon butter in a non stick frying pan or skillet (20cm diameter). Add half the batter into the pan. Tilt and rotate the pan to spread the mixture evenly until it covers the bottom of the pan. Cook over medium heat for about 45 seconds until the bottom is golden.
  3. Flip the crepe over with a wide spatula and brown the other side for another 45 seconds.
  4. Repeat with the remaining butter and batter.

Notes

  • Each crepe contains approximately 7 grams of net carbs without fillings.
  • The recipe makes 2 crepes and pairs well with yogurt and berries for breakfast or cream and berries for a snack.
  • Store leftover crepes in the refrigerator for up to 3 days.

Nutrition Information

Show Details
Calories 103kcal (5%) Total Carbohydrates 0.7g (0%) Protein 19.9g (40%) Fat 2.2g (3%) Saturated Fat 1.2g (6%) Sugar 0.7g (1%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 103 kcal

% Daily Value*

Calories 103kcal 5%
Total Carbohydrates 0.7g 0%
Protein 19.9g 40%
Fat 2.2g 3%
Saturated Fat 1.2g 6%
Sugar 0.7g 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

24 reviews
Excellent

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