How to Make Lemon Ricotta & Pistachio Keto Crepes
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Blend eggs, almond flour, cream cheese, melted butter, cream, vanilla, and salt until smooth.
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Heat a small nonstick skillet over medium and grease lightly. Pour in 2-3 tbsp batter, swirling to coat the bottom.
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Cook for 1-2 minutes until set, flip, and cook 30 seconds. Repeat with remaining batter (makes 4 crepes).
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Mix ricotta, powdered erythritol, lemon zest, and lemon juice in a bowl until creamy.
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Spread the ricotta filling on each crepe, fold or roll, and top with chopped pistachios.
Pro Tips for Perfect Lemon Ricotta & Pistachio Keto Crepes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon Ricotta & Pistachio Keto Crepes?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon Ricotta & Pistachio Keto Crepes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.