Description
Delight your holiday with these Christmas Spiced Almond Flour Crepes served with a delicious sugar-free berry compote.
Ingredients
Scale
- 1 cup almond flour
- 2 large eggs
- 1 cup unsweetened almond milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- For the berry compote:
- 2 cups mixed berries (fresh or frozen)
- 2 tablespoons water
- 2 tablespoons erythritol or your preferred sugar substitute
- 1 teaspoon lemon juice
Instructions
- In a mixing bowl, whisk together the almond flour, eggs, almond milk, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth. Let the batter rest for 10 minutes.
- While the batter rests, prepare the berry compote. In a small saucepan, combine the mixed berries, water, erythritol, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.
- Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges lift and the bottom is lightly golden. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter.
- To serve, stack the crepes on a plate and spoon the warm berry compote over the top.
Notes
- For a sweeter crepe, add 1-2 tablespoons of erythritol to the batter.
- Try adding a pinch of cloves or allspice for an extra festive flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe with compote
- Calories: 180
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Christmas Spiced Almond Flour Crepes, Sugar-Free Berry Compote