Hawaiian Keto Breakfast Oasis: Aromatic Pineapple-Stuffed Coconut Crepes with Avocado Mousse

Allergens

Eggs, coconut

Ingredients

• 1 cup unsweetened shredded coconut (for crepe batter)
• 4 large eggs
• 1/2 teaspoon sea salt
• 1/4 cup canned coconut milk
• 1 tablespoon coconut flour
• 1 tablespoon granulated erythritol or stevia blend
• 1/2 teaspoon pure vanilla extract
• 2 cups fresh pineapple, cut into thin slices
• 1 ripe avocado, mashed
• 1/4 cup full
• fat coconut milk (for avocado mousse)
• 1 tablespoon lemon juice
• Fresh berries for garnish

Instructions

1. In a blender or food processor, combine shredded coconut, eggs, sea salt, coconut milk, coconut flour, sweetener, and vanilla extract. Blend until smooth and slightly thickened, forming a crepe batter.
2. Heat a non stick pan over medium heat. Pour about 1/4 cup of the crepe batter into the pan and swirl to evenly coat the surface. Cook until golden brown on both sides, then set aside. Repeat with remaining batter to make 4 crepes.
3. In a bowl, combine mashed avocado, full fat coconut milk, lemon juice, and a pinch of salt. Mix well to create the avocado mousse.
4. To assemble, place one crepe on a plate, spread a layer of pineapple slices over half of the crepe, fold in half, and top with a generous dollop of avocado mousse. Repeat for the second serving.
5. Garnish with fresh berries and enjoy your Hawaiian Keto Breakfast Oasis!

Chef’s Insight

Use ripe but firm avocados for the creamiest mousse.

Notes

Feel free to add a drizzle of sugar-free syrup or sugar-free whipped cream for added indulgence.