Low carb, lactose free, almond flour crêpes

I therefore started experimenting with coconut flour and almond flour. Of course if you are on a paleo diet the almond will not work. Luckily I started introducing nuts to my diet after months on the AIP diet.

This almond recipe was easy to make.

The key is to be patient and have the heat on low to avoid having brown crepe. I do not owned a crepe maker and relied on my non-stick mini pancake maker for this recipe. The non stick mini pancake maker was really helpful but I was unable to control the heat! Bummer, I ended up turning it on and off to keep the heat low.

So for this recipe you can check out the almond flour I use here. All these recommended products are available on my Amazon page.

I used a Green Valley dairy free sour cream purchased at the local grocery store. The sour cream was so thick like cream cheese but thanks to my Blendtec blender all ingredients blended smoothly.

Freshly made crêpe are stackable together and will not be sticky.

These crêpes can be made overnight. They conserve well in the fridge when wrapped with plastic wraps. You can also freeze it for up to a month in an air tight container. To reheat the crêpe, just wrap it in parchment paper, then paper foil and warm it up in the oven at 250 for 10 mins. 

You can eat the crêpe with all the toppings of your like. In this post I am using fresh strawberries and this keto friendly chocolate syrup.  The sweetener I used in the pancake is swerve sweetener, which makes this crêpe keto friendly.