4 servings

CREPES
3 eggs
150 ml unsweetened almond milk
20 gr coconut flour
1 tbsp stevia powder or to taste
coconut oil spray
FILLING
2 peeled and diced green apples
3 tbsp stevia powder or to taste
1 tbsp ghee
½ tsp cinnamon or to taste
100-150 ml water
CARAMEL
150 gr allulose powder
50 ml water
3 tbsp boiled water

In a bowl add the eggs and beat by hand until they are a little frothy. Add the milk and then flour integrating well. Add stevia. Let stand 5 minutes.

In a small, nonstick pan, over medium heat, add a little coconut oil spray and add a half cup of the mixture and stir to distribute the batter. It will start to peel off the edges, cook for about 2 minutes or until golden brown. Then with a spatula, flip it over and cook for one more minute. Take off the heat and reserve. Repeat the same with the rest of the batter.

In a saucepan place apples, stevia, ghee, cinnamon and enough water to cover. Bring to medium-low heat for about 25 minutes until soft and consistent. Take off heat and set aside.

Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 15-20 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Set aside.

Fill the crepes with the apple mixture and bathe with the caramel. Microwave if desired.

Per portion (1 crepe)
Cal: 167.3 P: 6.3 F: 9.5 Cb: 16.6