Keto crepes are a mix of almond flour, cream cheese, and eggs, all mixed together to produce light and thin pancakes! A low carb version of traditional French crepes, they are easily customizable to be loaded with your favorite sweet or savory fillings! 2 grams net carbs per serving.
Keto Almond Flour Crepes
When I have extra time in the morning, my favorite keto breakfasts to make are a French toast casserole, cinnamon rolls, and these keto crepes.
There are some perks when it comes to having a flexible work schedule. I can sleep in later, I can work on weekends (not that I ever do), and I can take my time preparing a leisurely breakfast. Now, I’ll be completely honest. I rarely spend more than 5 minutes preparing my breakfast. I usually have some overnight oats or a stack of pancakes, both of which can usually be prepared in advance (yes, even pancakes). Even though I’ve been on a pancake kick lately, I wanted to change things up slightly and have recently been loving crepes!
I’ve been meaning to share a keto crepe recipe for quite some time now. I think it’s due to my almond flour kick, and making anything and everything with it (like almond flour muffins and almond flour cookies!). I have LOVED using it in making crepes because what is the one distinguishing quality of a good crepe? The super light texture!
Now, even though I’ve rambled on about leisurely breakfasts, crepes are actually quick and easy to prepare! The texture of them are exactly what you’d expect- Light, airy, and fluffy. They are slightly sweet and simple, without any eggy flavor.
I had some friends over for brunch the other day, and NO ONE believed me when I said these were keto and sugar free- they thought it was made with wheat and flour!
Ingredients to make this recipe
- Almond flour– Blanched almond flour is a must, NOT almond meal. The latter will weigh down the crepes, and we want them to be fluffy and light.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used. These will give the crepes some sweetness, but more can be added via the fillings.
- Salt– Just a little to bring out the sweetness.
- Eggs– Room temperature eggs.
- Cream cheese– Either standard or dairy free cream cheese. Be sure that it is softened and at room temperature.
- Milk of choice– I used unsweetened almond milk, but any milk can be used.
How do you make almond flour crepes?
Start by mixing together your dry ingredients in a mixing bowl. In a high speed blender, add the eggs, softened cream cheese, and eggs. Blend until just combined. Add the dry ingredients and blend until a smooth batter remains. Pour the batter back into the mixing bowl, and let sit for 10 minutes.
Now, grease a non-stick pan or skillet with butter or cooking spray. Pour a scant 1/4 portion of the batter into the center of it and roll the pan around for it to spread out. Cook the crepe for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat this process until all the batter has been used up.
Tips to make the best low carb crepes
- If you don’t own a blender, you can use a mixing bowl, but be sure that the cream cheese is softened.
- Spread your crepe batter as thinly as possible, so you are left with large and thin crepes. This makes them so much easier to fold and fill with your fillings of choice.
- You must grease the pan generously after each crepe is made.
- These crepes are not overly sweet. If you’d like sweet crepes (and don’t intend on filling them with anything sweet), you can double the amount of sweetener.
- Serve your filled crepes with a scoop of vanilla ice cream or coconut milk ice cream.
Keto crepe filling ideas
Unlike pancakes, crepes can be filled with your favorite toppings! Here are some of my favorite combinations.
- Syrup and butter- The classic combination. Sugar free maple syrup with some melted butter.
- Nutella and strawberries– Perfect for a sweet breakfast or dessert, fill crepes with homemade Nutella and sliced strawberries.
- Sweetened cream cheese and low carb fruit– Whip softened cream cheese with some erythritol and spread inside the crepes, followed by some mixed berries.
- Coconut whipped cream and sugar free powdered sugar– Use a homemade keto powdered sugar.
- Ham and cheese– For a savory twist, omit the sweetener from the crepes. Fill with sliced ham and shredded cheese.
Storing and freezing crepes
- To store: Leftover crepes should be stored in the refrigerator, covered, to ensure they don’t dry out. They will keep well for up to 5 days.
- To freeze: Wrap crepes in parchment paper and place them in a ziplock bag. Store in the freezer for up to 6 months. They need to be thawed completely, before reheating.
- To reheat: I found the crepes to taste best when microwaved for 20-30 seconds. Crepes aren’t designed to be overly crispy, but fluffy and soft. You can reheat in a non-stick pan but only do enough to warm it up.
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In a small mixing bowl, add your dry ingredients and mix well. In a high speed blender, add the softened cream cheese, egg, and milk, and blend until combined. Add the dry ingredients and blend well, until smooth.
Transfer the crepe batter into the mixing bowl and let sit for 10 minutes, to thicken.
Grease a non-stick pan or skillet with butter or cooking spray. Once hot, pour scant 1/4 cup portions of the crepe batter onto the pan and swirl the pan around for it to spread out. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Remove from the heat. Re-grease the pan and repeat the process until all the batter has been used.
Fill your crepes with your favorite fillings and enjoy.
TO FREEZE: Wrap crepes in parchment paper and place them in a ziplock bag. Store in the freezer for up to 6 months. They need to be thawed completely, before reheating.
TO REHEAT: I found the crepes to taste best when microwaved for 20-30 seconds. Crepes aren’t designed to be overly crispy, but fluffy and soft. You can reheat in a non-stick pan but only do enough to warm it up.
Serving: 1serving | Calories: 276kcal | Carbohydrates: 4g | Protein: 12g | Fat: 24g | Sodium: 328mg | Potassium: 108mg | Fiber: 2g | Vitamin A: 651IU | Calcium: 114mg | Iron: 2mg | NET CARBS: 2g