Name: Easy Low Carb Jalapeno Crepes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 eggs; 4 ounces cream cheese (room temperature); 1 Tablespoon butter; 2 Teaspoons sugar substitute (I used Sukrin); 3-4 Tablespoons finely diced pickled jalapenos; 4 ounces cream cheese (room temperature); 4 strips cooked bacon; 1 Teaspoon vanilla; 1-2 Teaspoons sugar substitute

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These low carb jalapeno crepes are an amazing flavor adventure--a combination of sweet, savory AND spicy!

My love for crepes started in my sixth grade French class. Back then we were naive enough to believe that the French only ate croissants, baguettes and crepes...so I really wanted to go to Paris!

In the Spring of that year, our teacher brought in crepe pans for Crepe Day (which in my opinion should have been declared a national holiday) and we went to TOWN on those things.

...of course filling them with not so keto-friendly treats.

Thinking back on those yummy days (and watching the Food Network late one night) got me thinking about how I could make crepes that were both unique and low carb.

So....I've got a very fun, super exciting recipe to share with you today.

Low Carb Jalapeno Crepes

New from the Hey Keto Mama Test Kitchen! Some thing sweet and...spicy?

That's right, the title of this post isn't a typo. I'm truly excited to share with you my brand new recipe for keto-friendly, low carb jalapeno crepes!

Hopefully the look of confusion on your face has turned to intrigue by now. Trust me on this one--these are an awesome combination of sweet, savory and spicy.

These treat are great for both meals and snacks, depending on how many you're in the mood for!

They're made with cream cheese, eggs, jalapenos, vanilla, sukrin and BACON.

Keep scrolling for the recipe!

Yield: 4 servings

Easy Low Carb Jalapeno Crepes

These low carb jalapeno crepes are an amazing flavor adventure--a combination of sweet, savory AND spicy!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

Crepes

4 eggs
4 ounces cream cheese (room temperature)
1 Tablespoon butter
2 Teaspoons sugar substitute (I used Sukrin)
3-4 Tablespoons finely diced pickled jalapenos

Filling

4 ounces cream cheese (room temperature)
4 strips cooked bacon
1 Teaspoon vanilla
1-2 Teaspoons sugar substitute

Instructions

For crepes

Combine eggs, cream cheese, butter and sugar substitute in blender until smooth. mixture will be liquidy.
In non stick pan over medium low heat, pour small portion of the mixture.
Cook as you would a pancake, it will be thin like traditional crepes.

For filling

Mix cream cheese, sugar sub and vanilla. Beat until fluffy and fold in crushed cooked bacon.
Place desired amount of filling into crepe and roll/fold gently.

Notes

Easy to meal prep: Store cream cheese and crepes separately. Reheat crepe in pan over low heat or microwave for 30 seconds. Cream cheese must be warm to fully combine with egg in blender.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 371Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 262mgSodium: 591mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 14g

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.