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Keto Peanut Butter Cup Crepes

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These Keto Peanut Butter Cup Crepes are chocolate almond flour crepes filled with a creamy peanut butter and Greek yogurt mixture, creating a low-carb treat that works for breakfast or dessert.

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

  1. Whisk together eggs, oil, almond flour, cocoa powder, and sweetener until smooth.
  2. Heat a nonstick skillet over medium heat and lightly grease.
  3. Pour a small amount of batter into skillet, swirling to coat evenly.
  4. Cook for 1–2 minutes until edges lift, then flip and cook another 30–60 seconds.
  5. Repeat with remaining batter, stacking crepes on a plate.
  6. Mix peanut butter and Greek yogurt until creamy for filling.
  7. Spread filling over crepes, fold or roll, and top with whipped cream, chopped peanut butter cups, or sugar-free chocolate sauce.

Notes

Batter can be refrigerated for up to 24 hours before cooking.

For variation, use almond butter instead of peanut butter.

Add vanilla extract to batter for extra flavor.

Freeze crepes stacked with parchment between layers.

Reheat gently in skillet or microwave for best texture.

Nutrition

Find it online: https://justsosavory.com/keto-peanut-butter-cup-crepes/