Nutrition Facts
Servings: 4 ServingCalories:280kcalTotal Fat:22gSaturated Fat: 7gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:16g
Smoked Salmon & Dill Keto Crepe Rolls
Description
Thin almond or coconut flour crepes filled with creamy whipped cream cheese, smoked salmon, dill, and arugula, then rolled and sliced into pinwheels. These make the perfect keto brunch, appetizer, or lunch box snack.
Ingredients
- 4 large eggs
- 1/4 cup 1/4 almond flour or 2 tbsp coconut flour
- 1/4 cup unsweetened almond milk
- 1 tbsp olive oil or melted butter
- Pinch of salt
- 4 oz cream cheese, softened (or dairy-free alternative)
- 4 oz smoked salmon
- 1 cup arugula
- 1 tbsp fresh dill, chopped
- Cracked black pepper, to taste
For the Crepes:
For the Filling:
Instructions
- In a mixing bowl, whisk together eggs, almond (or coconut) flour, almond milk, olive oil, and salt until smooth.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour 2-3 tablespoons of batter into the pan and swirl to coat the bottom.
- Cook for about 1-2 minutes until the edges lift easily, then flip and cook the other side for 30 seconds.
- Transfer to a plate and repeat until you have 4 crepes.
- Spread a thin layer of softened cream cheese over each crepe.
- Layer smoked salmon evenly across the surface.
- Sprinkle with fresh dill, add arugula, and a pinch of black pepper.
- Gently roll the crepes up tightly, then slice into 1-inch pinwheels.
- Serve immediately or store in the fridge until ready to enjoy.
Make the Crepes:
Assemble the Rolls:
Note
Substitutions & Variations:
- Dairy-Free: Use a whipped almond or cashew cream cheese alternative.
- Nut-Free: Substitute sunflower seed flour for almond flour.
- Extra Veggies: Add thinly sliced cucumber or radish inside the roll.
- Spicy: Add a few dashes of hot sauce or red pepper flakes to the cream cheese.