Keto Peanut Butter Cup Crepes
These keto chocolate crepes are filled with a creamy peanut butter filling and topped with chopped peanut butter cups! Low carb, high protein, and perfect for a special breakfast or brunch.
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Ingredients
- 4 large eggs
- 2 tbsp avocado oil or liquid oil of choice
- ½ cup blanched almond flour
- 1 tbsp cocoa powder
- sugar-free sweetener to taste
- ⅓ cup creamy peanut butter
- ¾ cup plain Greek yogurt
- Optional: whipped cream, sugar-free peanut butter cups, chocolate sauce
Instructions
- Whisk the eggs and oil: Add eggs and avocado oil to a bowl and whisk until smooth and fully combined.
- Mix in dry ingredients: Add almond flour and cocoa powder, sifting if needed. Whisk until no clumps remain. Add sweetener to taste and thin with a splash of water only if needed.
- Heat the pan: Warm a non-stick pan over low-medium heat and lightly oil the surface.
- Cook the crepes: Pour a small amount of batter into the pan and swirl to coat the bottom in a thin, even layer.
- Flip when ready: Cook until edges are set, then flip carefully and cook the other side. Repeat with the remaining batter.
- Cool the crepes: Transfer cooked crepes to a plate and let them cool completely before filling.
- Make the filling: Stir together peanut butter and Greek yogurt until smooth. Sweeten to taste with a powdered sweetener.
- Fill the crepes: Spread the peanut butter mixture over half of each crepe. Add chopped sugar-free peanut butter cups if using.
- Fold the crepes: Fold each crepe in half over the filling, then fold again into quarters.
- Add toppings and serve: Top with whipped cream, chocolate drizzle, and more chopped PB cups if desired.
- Enjoy: Serve right away or store unfilled crepes in the fridge for later.
Notes
- Pan: Use a pan with a good non-stick surface for best results. Sweetener: Powdered erythritol or allulose blends smoothly into the filling. You can also use a touch of liquid monk fruit extract or omit if not needed.
- Batter texture: Thin with a splash of water only if the batter is too thick to spread easily. It should be relatively thin, but not watery.
- Dairy-free: Use coconut cream or thick dairy-free yogurt in place of Greek yogurt for a non-dairy option.
- Leftovers: These crepes are great cold, but you can also reheat them gently (without filling or toppings).
- Peanut butter cups: Look for sugar-free options in the candy aisle or make your own with melted chocolate and peanut butter.
- Peanut Butter: I use organic unsweetened creamy peanut butter. You can use powdered peanut butter to lower fat and calorie content - either mix it dry into the yogurt or reconstitute with water first.
- Toppings: Whipped cream, chopped sugar-free peanut butter cups, an extra drizzle of peanut butter, and chocolate sauce (just water and cocoa powder mixed together) make a great finish.
Nutrition
Calories: 239kcalCarbohydrates: 7gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 110mgSodium: 112mgPotassium: 169mgFiber: 2gSugar: 3gVitamin A: 159IUCalcium: 72mgIron: 1mg
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