Keto Chicken And Avocado Crepes Recipe

Name: Keto Chicken and Avocado Crepes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 6 pcs Licious Brown Eggs; 1 pc (1 L) Sofit Unsweetened Almond Milk Drink; 100 g Mother Dairy Salted Butter; 1 pc Avocado Hass Imported; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g D'Lecta Parmesan Extra Hard Cheese Block; 400 Ml Kara Coconut Cream; 250 g Spring Onion; 300 g Nutty Yogi Almond Flour (With Skin); 1 kg Puro Healthy Salt (Sendha Namak); 50 g Snapin Nutmeg Powder

Fusion cuisine

About this recipe

A delicious low-carb dinner featuring tender chicken, creamy avocado, and a rich white sauce wrapped in keto-friendly crepes. Perfect for those seeking a satisfying and healthy meal.

Ingredients

25 g Parsley
6 pcs Licious Brown Eggs
1 pc (1 L) Sofit Unsweetened Almond Milk Drink
100 g Mother Dairy Salted Butter
1 pc Avocado Hass Imported
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g D'Lecta Parmesan Extra Hard Cheese Block
400 Ml Kara Coconut Cream
250 g Spring Onion
300 g Nutty Yogi Almond Flour (With Skin)
1 kg Puro Healthy Salt (Sendha Namak)
50 g Snapin Nutmeg Powder

Instructions

1. In a mixing bowl, combine 125 g almond flour, 1 pinch salt, 2 eggs, and 1 1/4 cups unsweetened almond milk. Whisk until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with 1 teaspoon of butter. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes on each side until golden. Repeat to make 10-12 thin crepes.
3. Peel 2 avocados, remove the stones, and cut into cubes. Drizzle with 2 tablespoons of lemon juice to prevent browning.
4. Dice 300 g cooked chicken breast into small pieces and gently mix with the avocado cubes.
5. In a saucepan, melt 2 teaspoons of butter over medium heat. Stir in 125 g almond flour to create a roux. Gradually add 1 cup coconut cream, stirring constantly, until smooth and thickened.
6. Add 1 pinch nutmeg, 125 g grated parmesan cheese, and the remaining 1 tablespoon of lemon juice to the sauce. Stir until well combined.
7. Pour half of the sauce over the chicken and avocado mixture and stir gently to coat.
8. Lay the crepes flat and divide the chicken and avocado filling evenly among them. Spread the filling along one edge of each crepe, then roll them up tightly.
9. Arrange the rolled crepes side by side in a lightly greased baking dish. Cover and refrigerate for up to 2 hours if preparing in advance.
10. Reheat the remaining sauce over moderate heat, thinning with a little extra coconut cream if necessary. Serve the crepes warm with the sauce poured over the top.
11. Garnish with chopped fresh spring onion and a sprig of parsley before serving. Enjoy your keto-friendly dinner!