Description
Delicious and low-carb Keto Protein Crepes made with egg whites and whey protein powder, perfect for a quick, high-protein breakfast or snack with versatile filling options.
Ingredients
Scale
Crepe Batter
- 3 egg whites
- 2 scoops whey protein powder
- 1 tsp vanilla extract
- 2 tbsp powdered sweetener
- 1 tsp butter (divided for cooking)
Instructions
- Prepare the batter: Put the egg whites, whey protein powder, vanilla extract, and powdered sweetener into a bowl. Blend for about 1 minute until the batter is fluffy and well combined.
- Heat the pan: Melt ½ teaspoon of butter in a non-stick frying pan or skillet (20cm diameter) over medium heat.
- Cook first crepe: Add half the batter into the pan. Tilt and rotate the pan to spread the mixture evenly until it covers the bottom. Cook for about 45 seconds until the bottom is golden.
- Flip the crepe: Carefully flip the crepe with a wide spatula and cook the other side for another 45 seconds until browned.
- Cook second crepe: Repeat the process with the remaining butter and batter to make the second crepe.
Notes
- Each crepe contains approximately 0.7g net carbs without fillings.
- This recipe makes 2 crepes.
- For a filling breakfast, serve 2 crepes with a dollop of yoghurt and a handful of berries.
- One crepe with cream and berries makes a satisfying snack.
- Refer to the post for additional filling ideas.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 crepe
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.8 g
- Protein: 15 g
- Cholesterol: 0 mg
