Although this recipe is tucked under the dinner category, the crepes in this recipe have something to say about that. This has become one of my favorite brunch recipes. I love how I can get the sweetness from the crepes but also enough protein from the BBQ chicken. The perfect palette for brunchtime!

These low-carb enchiladas are tangy, sweet, and baked to ooey goodness! Be sure to grab some extra sauce from the bottom of the pan to savor the flavor!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


BBQ Chicken:
4 cup boneless, skinless chicken breasts, shredded
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 cup green onion
Salt and pepper to taste
10 ounce red enchilada sauce
1/2 cup low-carb bbq sauce
2 tablespoon water
2 cup cheddar cheese, shredded + divided
2 tablespoon fresh cilantro, for garnish

4 ounce cream cheese, softened
4 large egg
3/4 cup almond flour
1/4 cup unsweetened almond milk

Nutrition Summary: This makes a total of 8 servings of Keto BBQ Chicken Crepe Enchiladas. Each serving comes out to be 411 calories, 25.5g fat, 6.5g net carbs, and 36g protein.


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