These easy keto crepes are a delicious way to enjoy a classic breakfast favorite while keeping carbohydrates low and avoiding added sugar. Made with eggs, cream cheese, coconut flour, almond meal, coconut oil, and almond milk, this homemade low-carb crepe recipe creates thin, tender pancakes with a delicate texture and a lightly sweet flavor. Unlike traditional French crepes made with wheat flour and regular milk, this version uses keto-friendly ingredients to create a satisfying breakfast that works well with a variety of sweet or savory fillings. The cream cheese gives the batter a smooth consistency, while coconut flour and almond meal provide structure without relying on conventional flour. Vanilla extract and liquid stevia add sweetness and aroma, making the finished crepes particularly suitable for breakfast or dessert. With approximately 15 minutes of preparation and 10 minutes of cooking, this simple keto breakfast recipe is convenient for busy mornings and relaxed weekend meals.

Why These Low-Carb Crepes Are Perfect for a Keto Breakfast

Finding breakfast recipes that are easy to prepare, satisfying, and compatible with a low-carbohydrate eating plan can sometimes feel challenging. Many traditional breakfast foods, including pancakes, waffles, and crepes, contain significant amounts of wheat flour and added sugar. These keto cream cheese crepes provide an alternative that maintains the familiar appearance and versatility of traditional crepes while using a different combination of ingredients. Eggs form the main structure, cream cheese contributes tenderness, and coconut flour absorbs moisture to help the batter hold together. Almond meal adds a mild nutty flavor, while coconut oil provides richness. The recipe also uses liquid stevia instead of granulated sugar, keeping the batter free from added sugar. Another advantage is that the crepes can be paired with different fillings depending on the occasion. They can be enjoyed as a simple breakfast, served as a light snack, or prepared as a low-carb dessert without requiring a complicated cooking method.

What Makes Keto Crepes Different from Traditional French Crepes?

Traditional French crepes are thin pancakes usually prepared with wheat flour, eggs, milk, and butter. Their flexible texture allows them to be folded or rolled around a wide range of fillings. Keto crepes follow the same basic cooking technique but replace conventional flour with lower-carbohydrate ingredients. In this recipe, coconut flour and almond meal take the place of wheat flour, while cream cheese helps create a smooth and tender batter. Because coconut flour absorbs much more liquid than regular flour, the batter behaves differently and benefits from a short resting period before cooking. Keto crepes can also be more delicate than wheat-based crepes because they contain less gluten-forming protein. This means careful heat control and gentle flipping are especially important. Despite these differences, the finished crepes can still be thin, soft, and suitable for folding. Their slightly nutty, coconut-flavored profile makes them particularly appealing with sweet breakfast fillings and other keto-friendly toppings.

The Benefits of Using Cream Cheese in Keto Crepe Batter

Cream cheese is one of the ingredients that gives these low-carb crepes their soft texture and rich flavor. The recipe uses ¼ cup of cream cheese at room temperature, allowing it to combine more easily with the eggs and other ingredients. When cream cheese is cold, it can remain in small lumps that are difficult to incorporate evenly into a thin batter. Allowing it to soften helps create a smoother mixture and reduces the need for excessive beating. Cream cheese also contributes fat and a mild tanginess that complements the vanilla extract and coconut flour. During cooking, it helps the crepes remain tender rather than becoming dry or crumbly. Its flavor is subtle enough to work with sweet fillings while still providing richness. Because the recipe contains several ingredients that absorb moisture, the cream cheese helps balance the texture and creates a more satisfying finished crepe. Full-fat cream cheese is generally preferred for recipes designed around a ketogenic eating pattern.

Why Coconut Flour Works in Gluten-Free Low-Carb Crepes

Coconut flour is a popular ingredient in keto baking because it contains more fiber and fewer digestible carbohydrates than conventional wheat flour. This recipe requires only two tablespoons of coconut flour, which may seem like a small quantity compared with traditional crepe recipes. However, coconut flour is highly absorbent and can thicken a batter considerably after it has been mixed with liquid. That is why the recipe includes a ten-minute resting period before cooking. During this time, the coconut flour gradually absorbs moisture from the eggs, almond milk, and cream cheese, helping the batter become more consistent. Coconut flour also contributes a gentle coconut aroma that pairs well with vanilla and stevia. Using too much can make crepes thick, dry, or difficult to spread, so the original measurement should be followed carefully. Its absorbency also explains why the batter should not be judged immediately after mixing, since the texture can change noticeably during the resting period.

How Almond Meal Improves the Flavor and Texture

Almond meal, also known as almond flour or ground almonds, adds another layer of flavor and structure to these homemade keto crepes. The recipe uses one tablespoon, which is enough to contribute a mild nutty character without making the batter overly thick. Almond meal contains naturally occurring fats and protein, giving it different baking properties from wheat flour. In combination with coconut flour, it helps create a crepe that feels more substantial while remaining relatively thin. Finely ground almond flour generally produces a smoother texture, while coarser almond meal may leave a slightly more noticeable grain. Both can work, although the final appearance may differ. Because the recipe already contains cream cheese and coconut oil, the almond ingredient contributes to the overall richness without requiring additional flour. It also complements the vanilla extract and sweetener, creating a balanced flavor suitable for breakfast or dessert. Measuring the almond meal accurately helps maintain the intended batter consistency.

The Role of Eggs in Making Thin and Flexible Crepes

Eggs are essential to this keto crepe recipe because they provide much of the structure that would normally come from wheat flour. The recipe uses four large eggs at room temperature, allowing them to blend smoothly with the cream cheese and other ingredients. As the crepes cook, the egg proteins gradually set and help hold the thin batter together. This is particularly important because coconut flour and almond meal do not form gluten, which means they cannot provide the same elasticity as traditional wheat flour. Eggs also contribute moisture, protein, and a rich flavor that makes the finished crepes satisfying. Using room-temperature eggs can help prevent melted coconut oil from solidifying when the ingredients are combined. It also encourages more even mixing, especially when cream cheese is included. For the best results, beat the batter until the eggs are fully incorporated and no obvious streaks remain. A smooth mixture makes it easier to pour and spread the crepes evenly.

Why Coconut Oil Is a Good Choice for Keto Crepes

Extra virgin coconut oil adds richness and helps create a tender texture in these sugar-free keto crepes. The recipe includes one tablespoon of melted coconut oil in the batter, providing fat without introducing additional carbohydrates. Coconut oil also contributes a mild coconut flavor that complements the coconut flour and vanilla extract. Because it becomes solid at cooler temperatures, it is important to combine it with ingredients that are not extremely cold. Room-temperature eggs and cream cheese make mixing easier and reduce the chance of small pieces of hardened oil appearing in the batter. The original cooking method also recommends using a lightly oiled nonstick pan, with coconut oil applied in a thin layer using absorbent paper. This helps prevent sticking without leaving excessive oil on the cooking surface. A small amount of oil is usually sufficient when the pan has a reliable nonstick coating. The goal is to create evenly cooked crepes with a delicate surface rather than frying them in a large amount of fat.

Choosing Between Almond Milk and Water

The recipe allows ¼ cup of almond milk or water, giving home cooks a simple choice based on what they have available. Unsweetened almond milk contributes a mild nutty flavor and a slightly creamier character, making it a suitable option for sweet keto breakfast crepes. Water creates a more neutral batter and can be useful when a lighter flavor is preferred. Both options provide moisture that helps the eggs, cream cheese, coconut flour, and almond meal blend into a pourable mixture. Because coconut flour absorbs liquid during resting, this ingredient plays an important role in maintaining the batter’s consistency. If almond milk is used, choosing an unsweetened variety is important for keeping added sugars low. Flavored or sweetened almond milk may change both the carbohydrate content and the taste of the crepes. The original recipe does not require additional liquid beyond the measured amount, so it is best to begin with the specified quantity and allow the batter to rest before assessing its texture.

Adding Sweetness with Vanilla Extract and Liquid Stevia

Vanilla extract and liquid stevia give these keto crepes a pleasant sweetness without the granulated sugar commonly used in traditional breakfast crepes. The recipe includes one teaspoon of vanilla extract and fifteen drops of liquid stevia. Vanilla provides a warm, aromatic flavor that works particularly well with coconut flour, almond meal, and cream cheese. Liquid stevia supplies sweetness in a concentrated form, allowing the batter to remain low in added sugar. Because stevia products can differ in strength, the sweetness of the finished crepes may vary slightly depending on the brand. However, the original recipe specifies fifteen drops, and that amount is retained here to preserve the ingredient measurements. The combination is especially suitable for sweet breakfast preparations, although the crepes can still be paired with fillings that are not overly sweet. Mixing the vanilla and stevia thoroughly into the batter helps distribute their flavors evenly so that each crepe tastes consistent from the first bite to the last.

Essential Kitchen Equipment for Making Keto Crepes

One reason this easy keto crepe recipe is approachable is that it does not require specialized baking equipment. A large mixing bowl, whisk or electric mixer, measuring cups, measuring spoons, and a small nonstick frying pan are the main tools needed. The original method recommends a miniature nonstick egg pan measuring approximately 4.7 inches, or 12 centimeters, across. A smaller pan makes it easier to control the batter and turn delicate crepes without tearing them. A flexible spatula is also useful because it can slide gently underneath the edges once the first side has set. If the batter contains small lumps, an electric mixer can help produce a smoother consistency. A measuring cup makes it easier to portion the batter, while absorbent kitchen paper can be used to apply a thin coating of coconut oil to the pan. Preparing these tools before cooking helps the process move smoothly, especially because crepes require attention once the batter touches the heated surface.

How to Prepare a Smooth Keto Crepe Batter

A smooth batter is one of the most important factors in making thin, attractive keto crepes. Begin by adding the eggs, melted coconut oil, almond milk or water, softened cream cheese, vanilla extract, coconut flour, and almond meal to a large mixing bowl. Include the measured liquid stevia so that the sweetness is evenly distributed. Whisk or beat the mixture until the ingredients are fully combined and no obvious lumps remain. Cream cheese can sometimes resist blending if it is too cold, which is why room-temperature ingredients are recommended. The finished mixture should be smooth enough to pour into a small pan and spread across the surface. It may appear thinner immediately after mixing because the coconut flour has not yet absorbed all the available liquid. Avoid adding extra flour at this stage. Instead, allow the batter to rest for the specified period so that its consistency can develop naturally. Proper mixing creates a more uniform texture and reduces the likelihood of uneven cooking.

Why the Batter Needs Ten Minutes of Resting Time

Resting the batter is a simple step that can make a noticeable difference in the finished crepes. Once the ingredients have been mixed, leave the batter undisturbed for approximately ten minutes before cooking. During this time, the coconut flour absorbs moisture and gradually thickens the mixture. This hydration process helps the batter become more stable and reduces the likelihood of having overly watery sections that cook unevenly. The resting period also gives the almond meal time to absorb some liquid and allows the mixture to settle after whisking. Unlike traditional wheat-based crepes, which may be rested partly to relax gluten, this keto batter benefits primarily from ingredient hydration. The mixture should remain pourable after resting because the crepes need to spread thinly across the pan. If the batter becomes very thick, spreading may be more difficult, particularly in a small skillet. Allowing the full ten minutes helps produce a more predictable texture and makes the cooking process easier to manage.

Choosing the Right Pan for Thin Low-Carb Crepes

A good nonstick pan is particularly important when making keto crepes because the batter contains no wheat gluten and can be more delicate than traditional crepe mixtures. The original recipe recommends a small pan approximately 4.7 inches, or 12 centimeters, in diameter. This size allows the crepes to remain compact and makes flipping easier, especially for beginners. A larger pan can also be used, but the batter may spread into a thinner layer and become more difficult to turn without breaking. Before adding the batter, heat the pan over medium to medium-high heat and apply a very light coating of coconut oil. The pan should be warm enough for the batter to begin setting soon after pouring, but not so hot that the edges burn before the center cooks. Nonstick cookware performs best when used within the manufacturer’s recommended temperature range, so avoid overheating the empty pan. Consistent heat and a smooth cooking surface help create evenly browned crepes with minimal sticking.

Spreading the Batter into Thin, Even Crepes

Once the pan is heated and lightly oiled, pour approximately ¼ cup of batter into the center. Immediately tilt and rotate the pan gently to encourage the mixture to spread into a thin, even layer. This movement is important because crepes should be noticeably thinner than ordinary pancakes. The batter needs to cover the cooking surface without forming a thick mound in the middle. Work promptly but carefully, since the mixture begins setting as soon as it touches the warm pan. If the batter spreads unevenly, the finished crepe may have thin edges and a thicker center, which can make flipping more difficult. The original recipe’s small pan size is intended to help keep the crepes manageable. Depending on the pan and batter thickness, the exact amount needed to cover the surface may vary. The key is to create a thin layer that can cook evenly without tearing. Gentle movement produces better results than trying to spread the batter aggressively with a utensil.

Cooking the First Side Until the Center Is Set

The first side of a keto crepe requires patience because the batter needs enough time to develop structure before it can be flipped. Cook the crepe for approximately two to three minutes, watching for changes around the edges and across the center. As it cooks, the surface should gradually lose its wet appearance, while the edges become slightly crisp and begin releasing from the pan. These signs indicate that the egg proteins have set sufficiently to support the delicate crepe. Attempting to flip too early is one of the most common reasons low-carb crepes tear or fold over themselves. Instead of relying only on the clock, check whether the edges lift easily with a thin spatula and whether the center looks dry and stable. If the underside is browning too quickly while the center remains wet, reduce the heat slightly. A properly cooked first side creates the foundation for a smooth flip and a tender finished crepe.

Flipping Keto Crepes Without Breaking Them

Flipping can be the most challenging part of making gluten-free keto crepes, especially when working with a thin batter. The best approach is to wait until the first side has cooked completely enough to release from the pan. Slide a thin, flexible spatula underneath one edge and gently loosen the crepe before lifting it. If it resists movement, allow it to cook a little longer rather than forcing it free. Once the crepe is supported by the spatula, turn it carefully in one controlled movement. The second side usually requires less cooking time because the crepe has already developed most of its structure. The original recipe recommends approximately one to two minutes on the second side. The finished crepe should be lightly browned and flexible enough to fold around a filling. Avoid pressing it firmly against the pan because this can make it unnecessarily thin or cause tearing. With consistent heat and careful timing, the process becomes easier after the first few crepes.

Understanding the Texture of Coconut Flour Keto Crepes

These homemade keto crepes have a different texture from traditional wheat-flour crepes, and understanding that difference helps set realistic expectations. Because the recipe uses coconut flour and almond meal, the finished crepes may be slightly more delicate and less elastic than classic French crepes. However, the eggs and cream cheese help create a soft, tender structure that can still be folded or rolled when handled carefully. Coconut flour contributes a subtle grain-like texture and absorbs moisture, while almond meal adds a gentle nutty quality. The cream cheese and coconut oil keep the crepes from tasting overly dry. When cooked correctly, the edges should be lightly browned, and the center should be set without becoming tough. Overcooking can cause the crepes to lose flexibility, making them more likely to crack when folded. For the best texture, remove them from the pan once both sides are cooked and serve them warm. Warm crepes are generally easier to fold than those that have cooled completely.

Sweet Filling Ideas for a Keto-Friendly Breakfast

One of the most appealing qualities of low-carb crepes is their versatility. The lightly sweet vanilla batter pairs well with many breakfast and dessert fillings, allowing the same basic recipe to be served in different ways. For a simple breakfast, the crepes can be folded around a small amount of unsweetened whipped cream or additional cream cheese. Fresh berries provide color and fruit flavor, while a light dusting of a suitable sugar-free sweetener can create a dessert-style presentation. Nut butter can also provide richness and a satisfying contrast to the delicate crepe texture. When choosing fillings, remember that the original nutrition information applies to the crepes themselves and does not automatically include additional toppings. Fruit, sauces, and spreads can change the total carbohydrate content depending on the quantities used. Keeping portions moderate and selecting ingredients that fit your preferred eating plan helps maintain the low-carb character of the meal while allowing the finished crepes to feel varied and enjoyable.

Savory Ways to Serve Low-Carb Crepes

Although the batter contains vanilla extract and liquid stevia, these keto crepes can also be paired with mildly savory ingredients when the flavor combination suits your preferences. Their soft texture makes them suitable for folding around cooked eggs, cheese, or other prepared breakfast fillings. A small amount of cream cheese with herbs can complement the richness already present in the crepe, while cooked mushrooms or spinach can create a more substantial meal. Because the original batter is lightly sweet, strongly savory fillings may produce a noticeable sweet-and-salty contrast. This can be enjoyable, but it is worth considering when planning the meal. For a strictly savory crepe recipe, the flavoring ingredients would normally be adjusted, which would create a different recipe from the one provided here. The original ingredient quantities are therefore preserved in this version. When using savory fillings, make sure any meat or vegetables are fully cooked before being placed inside the finished crepes, since the crepes themselves require only a short cooking time.

How to Serve Keto Crepes for Breakfast or Dessert

Presentation can make a simple batch of homemade crepes feel more special without requiring additional cooking techniques. Once the crepes are ready, they can be folded in half and then into quarters, rolled around a filling, or stacked neatly on a serving plate. For breakfast, a small stack of warm crepes served with a suitable low-carb topping creates an attractive alternative to conventional pancakes. For dessert, individual crepes can be filled and arranged on a plate with a few berries or a light drizzle of sugar-free sauce. Their delicate texture makes them particularly suitable for smaller portions, and the original miniature pan creates crepes that are easy to handle. Serving them soon after cooking provides the best balance of warmth and flexibility. If preparing several crepes, place the finished ones on a plate while the remaining batter cooks. Avoid stacking them while excessively wet or steaming, as trapped moisture may cause the surfaces to stick together.

Making Keto Crepes for Busy Morning Meal Preparation

This recipe is useful for people who want a low-carb breakfast that can be prepared without spending a long time in the kitchen. The total preparation and cooking time is approximately 25 minutes, making it practical for many weekday mornings. The ingredients are straightforward, and the batter requires only a mixing bowl and whisk or electric mixer. Preparing the cream cheese and eggs at room temperature before beginning can make mixing faster and reduce lumps. While the batter rests for ten minutes, the pan can be prepared and the desired fillings arranged. Once cooking begins, the small crepes are ready in just a few minutes each. For households that prefer preparing breakfast ahead of time, cooked crepes can also be refrigerated for short-term storage. This makes them convenient for mornings when there is little time to cook from scratch. Their flexible serving options allow them to be enjoyed plain, filled, folded, or gently reheated according to personal preference.

Storing Keto Crepes in the Refrigerator

Proper storage helps preserve the flavor and texture of leftover keto crepes. The original recipe recommends placing the cooked crepes on a plate, covering them with plastic wrap, and refrigerating them for up to two days. Allow the crepes to cool before covering them so that excessive condensation does not collect on the surface. If several crepes are stacked together, a small piece of parchment paper between them can make separation easier, particularly when the crepes are delicate. Store them in the refrigerator rather than leaving them at room temperature for an extended period because the recipe contains eggs and cream cheese. When ready to serve, reheat the crepes gently in a nonstick pan for a few minutes until warmed through. Avoid using excessively high heat because the thin crepes can dry out or brown too quickly. Once reheated, add the preferred filling and serve immediately. This short storage method is useful for preparing breakfast portions in advance.

Reheating Low-Carb Crepes Without Drying Them Out

Reheating is an important consideration when preparing keto crepes ahead of time because their delicate texture can change when exposed to too much heat. The original method recommends warming them in a pan for a few minutes before adding the filling. A nonstick skillet over low to medium heat is generally a practical choice because it warms the crepes gradually and helps preserve their flexibility. Place a crepe in the pan and heat it briefly on each side until it is warm enough to fold comfortably. Avoid leaving it unattended, as the thin edges can become crisp and brittle if heated for too long. If the crepe has been refrigerated in a stack, separate the pieces carefully before reheating to prevent tearing. Fill the crepes after they have warmed rather than storing them with wet fillings, which can soften their texture. Gentle reheating helps restore some of the freshly cooked quality while keeping the process quick and convenient for breakfast or snacks.

Notes on Preventing Lumpy Keto Crepe Batter

A smooth batter is essential for making crepes that cook evenly and look attractive on the plate. Lumps can develop when cream cheese is too cold or when coconut flour is added without being mixed thoroughly. To prevent this, begin with room-temperature eggs and softened cream cheese. Make sure the coconut oil is melted but not excessively hot before adding it to the bowl. Beat the ingredients until the mixture appears smooth and the dry ingredients are evenly incorporated. An electric mixer can be particularly helpful if the cream cheese does not blend easily with a hand whisk. After mixing, allow the batter to rest for ten minutes so the coconut flour can absorb moisture. This resting stage is important because the texture may change as the ingredients hydrate. If the batter appears uneven after resting, a brief additional whisk can help redistribute the ingredients. Taking time to prepare the batter properly reduces the chance of uneven cooking and fragile crepes.

Notes on Avoiding Crepes That Stick to the Pan

Sticking is a common problem when cooking delicate keto crepes, but it can often be prevented with the right pan and cooking technique. Begin with a reliable nonstick pan that is clean and free from damaged coating. Apply a thin layer of coconut oil before adding the batter, using absorbent paper to distribute it evenly. Too much oil can cause the batter to slide around unevenly, while too little may increase the risk of sticking. Heat the pan gradually and avoid cooking at an excessively high temperature. Once the batter is poured, allow the first side to set completely before attempting to move it. The edges should begin lifting naturally when the crepe is ready to turn. If the crepe tears when lifted, it may need more cooking time or slightly gentler handling. Using a small pan, as recommended in the original recipe, can make the process easier because the crepes are more compact and require less support during flipping.

Notes on Maintaining the Right Batter Thickness

The thickness of keto crepe batter affects how easily it spreads and how the finished crepes feel when eaten. This recipe uses coconut flour, which absorbs liquid gradually, so the mixture may become thicker during the ten-minute resting period. The batter should remain pourable and spread easily when the pan is tilted. If it becomes too thick, the crepes may resemble small pancakes rather than thin French-style crepes. If it is too thin, the batter may take longer to set and could tear during flipping. Following the original measurements is the best starting point because the quantities have been designed to work together. The texture can also vary depending on the size of the eggs, the brand of coconut flour, and the consistency of the cream cheese. Instead of changing the ingredients immediately, allow the batter to rest fully and test the first crepe. Observing how it spreads and cooks provides useful information for managing the remaining batter.

Notes on Cooking Temperature and Browning

Temperature control is especially important for low-carb crepes because their delicate ingredients can brown quickly. The original method recommends cooking over medium to medium-high heat, but the ideal setting depends on the stove and the thickness of the pan. The surface should be hot enough for the batter to begin setting soon after pouring, yet gentle enough to allow the center to cook before the edges become too dark. If the crepe browns rapidly while the top remains wet, lower the heat slightly. If it takes too long to set and sticks to the surface, the pan may not be hot enough or may need a better nonstick coating. The first side generally takes two to three minutes, while the second side requires approximately one to two minutes. These times are useful guidelines rather than exact guarantees. Watch for a dry center, lightly crisp edges, and easy release from the pan. These visual signs help produce consistently tender crepes without unnecessary overcooking.

Notes on Understanding Net Carbohydrates in Keto Recipes

Net carbohydrates are commonly used in ketogenic meal planning to estimate the amount of carbohydrate remaining after dietary fiber is subtracted from total carbohydrates. The original nutrition information lists 1.8 grams of total carbohydrates, 1.1 grams of fiber, and 0.7 grams of net carbohydrates per stated serving. These figures are reproduced in the recipe card, but the original source does not specify the exact number of crepes produced by the batch. As a result, the nutrition values should be treated as source-provided estimates rather than verified values for a particular portion size. The carbohydrate content may also vary depending on the cream cheese, almond milk, coconut flour, almond meal, and liquid stevia brands used. Optional fillings and toppings are not included in the listed values. Anyone tracking carbohydrates closely should calculate nutrition using the specific products and actual number of crepes prepared. This provides a more reliable estimate than assuming every small crepe contains exactly the same amount of nutrients.

Why This Easy Keto Crepe Recipe Is Worth Keeping

These homemade keto cream cheese crepes offer a practical alternative to traditional flour-based breakfast crepes without requiring complicated ingredients or advanced cooking skills. The combination of eggs, cream cheese, coconut flour, almond meal, coconut oil, almond milk, vanilla, and stevia creates a lightly sweet batter that cooks into thin, tender crepes. The recipe is especially useful for people following a low-carb or ketogenic eating plan who still want familiar breakfast foods. A ten-minute resting period allows the coconut flour to hydrate, while careful pan preparation and gentle flipping help prevent tearing. The finished crepes can be enjoyed warm with suitable fillings or refrigerated briefly for later use. Their mild coconut and vanilla flavor makes them appealing for breakfast, snacks, and dessert-style presentations. With a total preparation and cooking time of approximately 25 minutes, this easy low-carb crepe recipe provides a convenient way to enjoy a classic breakfast favorite using simple keto-friendly ingredients.