1.5cupCanned Peaches(water packed no added sugar), diced
3tablespoonSoft Butter
3tablespoonBrown Erythritol
1teaspoonCinnamon
Instructions
Combine all ingredients for the filling in a pan. Set over low heat until sugar is fully melted.
Beat the eggs in a bowl.
Whisk in the heavy cream, water, and vanilla extract.
Blend in the coconut flour until mixture is very smooth.
Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
Take each crepe and fill with the cooked peaches. Roll.
Optionally, dust roll-ups with more cinnamon sugar to serve.
Notes
* I wouldn’t normal use peaches because they are higher in sugars than most fruit, but with the mix of high fat low carb ingredients the net carbs are low per serving.Â
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