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It's not necessary to give up on dessert when eating low carb. In fact you will notice how low carb desserts don't give you that uneasy sugar rush and overloaded feeling that sugar laden treats do. Not to mention the stabilisation of blood sugar, meaning that you can have one dessert and it feels like just enough.


Yields 2

Cooking Time 15 min

Calories 421

Fat 34g

Carbs 22g

Fiber 7g

Sugar 6g

Protein 17g


● 3 Egg

● 1 tbsp Monk Fruit Sweetener

● 1 tsp Vanilla Extract

● 1/2 cup Almond Flour

● 1 tsp Coconut Oil (divided)

● 2 tbsps Coconut Butter (soften, divided)

● 1 cup Strawberries (sliced, divided)


  1. Add the eggs, monk fruit sweetener, and vanilla extract to a large bowl and whisk until well combined. Gradually stir in the almond flour until you get a smooth batter.

  2. Heat a small non-stick pan over medium heat. Add 1/4 tsp of the coconut oil to the pan and evenly coat the pan.

  3. Add 1/4 cup of the crepes batter to the pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown, then flip and continue cooking for 30 to 60 seconds. Repeat with the remaining batter.

  4. To serve, smear 1/2 tbsp of the coconut butter down the center of the crêpe and top with sliced strawberries. Fold or roll the crêpe and enjoy it!

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