You know the magic that is fruit and cheese. There’s something about the combination of fresh, sweet and juicy + smooth, dense and creamy.
Whenever we spot a cheese board in a restaurant, as keto-ers, we think it’s our duty to test it out. Our favorite cheese boards, we’ve noticed, always include some type of fruit. Usually, it’s grapes, apples, or apricots. The least sweet and most fibrous of the bunch turns out to be apples. Apples are not exactly an all-you-can-eat type of food on a ketogenic diet, but we allow them in moderation.
We used 1 small gala apple for this Brie & Apple Crepes recipe. Split among the 4 people this recipe feeds only adds about 3.5 carbs to each serving. Coupled with the 37 grams of total fat in each serving, we don’t think that’s too unreasonable :).
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This recipe is great on its own, simply eaten with a fork and knife. You can also roll each crepe into delicious little cigars and pack them away for lunch later. Keep them chilled in a fridge until you’re ready to dig in!
Brie & Apple Crepes
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Macros per serving:
• 411 Calories
• 37g of Fat
• 14g of Protein
• 6g of Net Carbs
Begin by combining the batter ingredients in a Nutribullet or blender and blending until smooth.
Heat up a small amount of unsalted butter in a non-stick pan on medium heat.
Ladle some of the crepe batter into the pan and swirl the contents around so that the batter is thin and spread out evenly. Let cook until the top looks dry (about 2-3 minutes), then flip gently with a large spatula and cook the other side for a few seconds.
Repeat this step until you have about 12 crepes. Layer them on top of each other on a plate while you prep the toppings/fillings.
Melt a tablespoon of butter in a small pan and toast the chopped pecans until fragrant, but not too browned. Sprinkle with cinnamon and mix. Then, transfer them to a plate to cool.
Slice an apple thinly, as well as the brie cheese.
Arrange the apple slices and brie on 1 crepe and top with some of the toasted pecans. Repeat for all the crepes until all the toppings have been used.
Garnish with mint and enjoy with a fork and knife or rolled up!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
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Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.