Ingredients:
- 1/2 cup Keto Chow Egg White Protein
- 1 Tbsp. granulated allulose
- 1 tsp granulated allulose
- 1 tsp. ground cinnamon
- 1/2 cup unsweetened almond milk
- 2 Tbsp. unsweetened almond milk
- 1 tsp. pure vanilla extract
- cooking oil spray
- 9-inch nonstick skillet, silicone spatula
Directions:
- Combine the Egg White Protein, allulose, and cinnamon in a mixing bowl.
- Add the almond milk and vanilla and whisk until the egg white powder is dissolved.
- Place a 9-inch, non-stick frying pan over low heat and spray with a little cooking oil. Use a paper towel to spread it around so it’s just a thin film in the pan.
- Pour three to four tablespoons of the batter into the center of the pan. Tilt the pan in a circle so the batter spreads out and covers the bottom.
- If there are any gaps, you can fill them in by spreading the batter with the back of a spoon or adding a drop of batter from the bowl.
- When the crepe looks dry around the edges, and there are bubbles coming up through the batter (about 45 seconds) carefully loosen the crepe and turn it over.
- Cook the crepe on the other side for about five more seconds, and remove from the pan.
- Repeat the process with the remaining batter, lightly oiling the pan before making each crepe.
- Store any extras in a Ziploc bag in the refrigerator for up to three days.
Nutrition Facts
Sweet Cinnamon Egg White Protein Crepes
Serving Size
4 crepes
Amount per Serving
Calories
239.16
% Daily Value*
Fat
1.4
g
2
%
Saturated Fat
0.14
g
1
%
Polyunsaturated Fat
0.34
g
Monounsaturated Fat
0.84
g
Sodium
718.71
mg
31
%
Potassium
717.59
mg
21
%
Carbohydrates
54.5
g
18
%
Fiber
1.66
g
7
%
Sugar
1.75
g
2
%
Sugar Alcohol
16.01
g
Net Carbs
3.83
g
Protein
40.67
g
81
%
Vitamin A
7.67
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
314.34
mg
31
%
Iron
0.62
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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