mushroom and cheddar keto crepes

I like the idea of keto crepes very much as, just like traditional crepes, they give a huge field of creativity. Thus, by treating them as a base, you can prepare many different ideas for ketogenic meals. This is my fourth keto pancake idea, and I have a few more in my head. It’s typical keto meal high in fat content with very low carb intake. Thanks to that crepes are very fulfilling, I had two for my dinner and I was filling full for hours.

Although I would add more mushrooms. I had 500 grams of white mushrooms and I fill like I could stuff these crepes with 500 grams more. So if you like a lot of stuffing be prepare and buy some extra mushrooms. I also used mature cheddar – quite tangy and strong, but you can use any kind of cheese you like. Just remember that if you use very mild cheese all over taste might be quite dull. In this case I would spice it up with some chopped garlic. Garlic always goes great with mushrooms and cheese.

For me these crepes are kind of keto comfort food, warming cheesy and fulfilling. One of these you can eat sitting on the couch, under cosy blanket, watching your favourite movie. Next time I’ll try adding more mushrooms, different kind of cheese and plenty of garlic.

Stay tuned for more low carb crepe recipes, I have at least a couple more sweet and sour ideas. Click here for more crepe recipes.

mushroom and cheddar keto crepes

INGREDIENTS for 4-5 crepes:

  • 4-5 eggs (one egg per crepe)
  • 8-10 tsp double cream
  • 500g mushrooms
  • 1 small onion
  • 2 slices of butter
  • piece of mature cheddar cheese
  • some parmesan cheese for decoration
  • natural rock salt
  • coarse pepper
  • optionally: 1 garlic clove

DIRECTIONS

I would advise you to make 4 rather than 5 crepes for this amount of mushrooms. I made 5 crepes and I feel like I could have more mushroom filling. But if you like them to be really stuffed even double the portion of mushrooms. Everything depends of your liking.

So first prepare crepes. Whip one egg with two teaspoons of double cream and fry on a hot pan . I use special crepe pan, it has a low rim and it’s really helpful with making crepes. Although if you have a regular pan it’s absolutely OK. When the pan is hot pour the mixture on, and 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. If you’re having trouble with making crepes have a look here, to my fist keto crepe recipe where I have left couple tips for you to make this process easier and more pleasant.

Ready made crepes cover with a plate and keep in warm place.

In the meantime you can peel or wash mushrooms (I always peel white mushrooms before I use them) and slice them. Also peel and finely chop onion. Take another pan, heat it adding a slice of butter. First fry onions until golden. Then add all the mushrooms, sprinkle with some salt (not too much mushrooms will significantly reduce an you don’t want them to by over salted) and coarse pepper. Fry until golden. If you use mild cheese I recommend adding one chopped garlic clove to stuffing to make the taste a bit more sharp.

Grate some cheddar cheese. My cheddar had a quite strong taste so I didn’t add much of it, you can add quite a lot, too much cheese makes me slightly nauseous, so I didn’t use a lot, but if you feel fine with lots of cheese go ahead. From the same reason I used mature cheddar, it had tangy and strong taste but you can use any cheese you like.

Take a crepe, place some mushroom filling, grated cheese and roll it like a burrito. Do the same with the rest of crepes.

Heat the pan (I used the one I fried mushrooms on) adding another slice of butter. Place all the crepes on the pan, cover it with lid (I have a lid with holes so water doesn’t condense inside but evaporates) and fry until golden on both sides on a small heat.

Serve hot, sprinkled with some parmesan cheese or extra cheddar.

Enjoy! 🙂

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.