keto cacao crepes with pumpkin & cream cheese

I mainly use pumpkin/squash to make a soup – I love it, especially in a Autumn and Winter time. It’s creamy, spicy and warming. But since I blog (that’s from 2013) I like to experiment with other sweet and savoury pumpkin recipes. After making this keto crepes, this idea came into my mind: keto cacao crepes with cream cheese and pumpkin. I had some leftovers of tinned pumpkin puree I bought for pumpkin cheesecake (recipe soon), so I decided it’s a great moment to try to make these crepes.

To make this keto crepes you need only three ingredients: eggs, double cream (heavy cream or any kind of high fat cream) and cacao powder. You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Have a look at my previous keto crepes recipe for tips and tricks that will make the preparations easier.

Keep in mind that the only sugar replacement (xylitol) I added to a pumpkin puree, and final crepes where not very sweet. Also if you add cacao to the batter it will make it slightly bitter. Adding some sweetener to the batter would be a good idea. Everything depends how sweet you like them. So please keep in mind that you might need adjust the recipe to your taste. You can also use whipped cream on top, it will be more decorative.

It’s a great option for low sugar dessert or weekend breakfast. When you get into practice with making and flipping crepes, the process will be quick and easy – perfect for Autumn family breakfast.

keto cacao crepes with pumpkin & cream cheese

INGREDIENTS:

  • eggs – 1 egg = 1 crepe
  • cacao powder – 1/2 tsp = crepe
  • double cream – 10 ml/ about 3 tsp = crepe
  • cream cheese
  • pumpkin puree (I used tinned pumpkin puree)
  • xylitol or other sugar replacement
  • cinnamon
  • ground ginger
  • ground cloves
  • ground nutmeg

DIRECTIONS

Mix together pumpkin puree with some cinnamon, ginger, cloves and nutmeg. Also add to taste xylitol or other sugar replacement. You can also add some sugar replacement to cream cheese if you like it more sweet. I didn’t add any, but decide according to your liking. Also didn’t add any sweetener to crepe batter, so after adding cacao they are slightly bitter in taste. Maybe try to make one crepe without adding any sweetener and see if it’s OK for you.

Prepare crepe pan or other crepe size pan, possibly with low edge. In a cup using a fork whip 1 egg, 1/2 teaspoon of cacao powder and about 3 teaspoons of double cream. Heat the pan (have a look to a previous keto crepe recipe to get all the tips and tricks that will make the preparations easier) and pour the batter. Spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg, half a teaspoon of cacao powder and about 3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then spread a layer of pumpkin puree. Fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, sprinkle with cinnamon, you can decorate with whipped cream. I sprinkled with a bit of cane sugar, just for decoration.

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