Our Easy Keto Crepes Recipe with Almond Flour is Great with Sweet or Savory Fillings for your Breakfast or a Dessert. These Keto Crepes are made in a few minutes using Low Carb Ingredients we all have at Home.
Fill with our strawberry jam and curd cheese. Top up with whipped cream, lemon curd and sprinkle strawberry powder for that gorgeous look.
For a savory version, fill them with lecso, beet spread, avocado spread, and top with our twisted bacon bits.
Our flourless keto crepes are here for all. Simple to make, gluten-free, grain-free, keto, and perfect for diabetics.
Soft and easy low-carb crepes recipe with almond flour will let you achieve the thinnest crepes possible. The best part is those crepes taste exactly like the original ones. A perfect idea for breakfast, dinner, or dessert.
Sweet breakfast ideas
Together with our low carb almond flour crepes recipe, I have made for you quite a few sweet breakfast healthy recipes you can alternate for your family.
Our pancakes are the best from the whole world of keto and a favorite of mine.
Always stored in our pantry is crunchy granola, which my daughter adores.
Following, we have bread pudding, french toast, candied bacon, sweet chaffle-waffle, or a beautiful rainbow chia pudding.
In case you are craving sweet bread, we have that as well. The most popular Challah bread, together with brioche bread, is always kept in the freezer just in case.
What is the difference between Crepes and Pancakes?
Traditional crepes, very popular in France and Central Europe, are much more liquid. They are way thinner, lighter and larger. The thinner the crepes are, the best and tastier they are.
If you have never made crepes, now is the time.
Crepes can also be eaten savory and are called Galettes.
Pancakes are very popular in the US and are eaten mostly for breakfast as a sweet option sprinkled with maple syrup. They are much smaller in size, thicker, and fluffier due to the baking powder added.
Keto crepes are made with ingredients that are not only part of our lifestyle but much healthier than ordinary wheat flour. Combining ingredients listed in the recipe, such as almond flour, butter, eggs, and cream cheese, allows you to get the perfect batter crepes.
How to make keto crepes?
Mixing the crepe batter and pouring it thinly on a nonstick pan allow you to make the thinnest crepes you can only dream of.
Remember to look at the video I have made for you to see how easy it is to make keto crepes using our recipe.
How many carbs are in egg crepe?
The carb content of our low carb crepes is the best surprise.
One whole crepe gives you only 0,2 grams of net carbs per serving.
Imagine having 10 crepes and counting only 2 grams of carbs and net carb for it. Isn’t that fabulous?
Best Almond flour keto crepe recipe
As you already know, almond flour and almond meal is my best friend in all keto recipes. And it did not disappoint me even here. Out of all the variations of keto flour, the almond type is my favorite.
Low carb cream cheese crepes made with almond flour is a great recipe and the best invention in our kitchen. It is eaten every time I make some. And it is a must as after-dinner deserts replacement.
Our keto crepes are light and delicious.
What sweetener to use?
Here comes the best part. You do not need any sweetener in our recipe. Even though I have added just a bit and a pinch of dry stevia I make every year, it is not required.
My daughter enjoys crepes without anything, so a bit of sweetness is added.
But if you plan to make the sweet filling, there would be enough of sweetness.
And if you are preparing savory crepes, the sweetener is not needed at all.
But just in case you insist, any of our suggested sweeteners work in this recipe.
Keto crepe filling ideas
There are so many choices apart from keto Nutella, crepes can be filled with. Sweet or savory, dinner or dessert. I will give you a few ideas for you to start experimenting with.
Sweet crepe keto fillings:
- Cranberry sauce
- Peanut butter mousse
- Brown sugar
- Strawberry jam
- Lemon curd
- Curd cheese
- Whipped cream
Savory crepe fillings:
How do you make almond flour crepes that taste like real ones?
To make our delicious keto crepes that taste like original crepes is all in the combination and amount of each ingredient added.
Crepes have been and still are one of my favorite breakfast choices even before making this recipe. I wanted to get them as perfect as possible, and it took quite a while.
But the good news is that you do not have to go through it all because I am ready to introduce you to the best of the best.
This way, you make the perfect crepe every single time.
Tools to make low carb crepes
- Blender – Handheld or Magic Bullet, if you use the exact amount as in the recipe. Kenwood, if you are planning to double or triple the recipe.
- Non-Stick Crepe Pan
- Smaller size Ladle for scooping precise amount of batter. You can also use a measuring cup.
- Flat spatula for flipping
Ingredients to make almond flour crepe recipe
- Eggs
- Cream Cheese
- Blanched almond Flour
- Butter
- Sweetener – optional
- Naturally dried Stevia – optional
- Cinnamon – optional
*Exact measurements are listed in the recipe card below.
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STEP-BY-STEP INSTRUCTIONS FOR EASY ALMOND FLOUR KETO CREPES
First step: Whisk eggs
Add whole eggs to the bowl and mix them until whites and yolks are incorporated. Do not worry that your crepes will be too eggy. With my precise combination of all ingredients, they will become perfect.
Second step: The rest of the ingredients
Once the eggs are thoroughly mixed, add all ingredients until fully combined.
Sometimes, if either butter or creme cheese is not at room temperature, your batter might be clumpy. In this case, just place the mixture into the microwave for a few seconds and mix thoroughly once again.
Third step: Stevia
Adding dry stevia, which we usually make at home, will help in achieving that pinch of sweetness you are looking for in keto crepes. Since dry stevia is extremely sweet, you only need a tiny bit that will not be visible at the end. Do not worry about the natural green color.
Fourth step: Transfer crepe batter
For easy cooking, I always transfer the batter into a taller container. This will allow me to scoop it onto the pan easier and mix it fully from time to time. Let the batter sit 5 minutes before cooking.
Fifth step: Prepare for cooking
Once the batter is transferred, prepare the plate on which you will place crepes. Get your smaller spoon for scooping, a flat spatula for flipping, oil, and nonstick pan, and we are ready to start.
At the same time, switch on the heat and let the non-stick pan heat up fully.
Once fully heated, add a tiny bit of oil just to cover the pan. Only add a little, otherwise, your crepes will be too oily.
Sixth step: Scoop
With your small spoon, scoop the batter onto the preheated pan with a bit of oil. Cook the crepe on medium heat.
Seventh step: Spread
Tilt the pan, and using a circular motion, spread the batter throughout the pan evenly to achieve a thin layer of almond flour crepe. Please have a look at the video for a better understanding.
Eighth step: Flip
When you see the edges browning, that is the time to flip the crepe. Gently release one edge. Gently flip the crepes and let them brown on the other side. Use your fingers so that you can slide in the flat spatula.
First crepe is always a bit hard, but later on you get into it.
Once you get to a chef level, you can skip the spatula and flip the crepes in the air.
I have yet to achieve this. I am not even trying it. But maybe one day.
It takes about 2-3 minutes for one crepe. Keep placing crepes on top of each other.
Tips for the best keto crepes recipe
- Use a non-stick pan – Always use a nonstick pan. I tried this recipe on several occasions with an old pan and could not achieve the crepes as thin as those are. But a non-stick pan is here a must.
- Heat the pan fully –Your pan needs to be fully heated before you add the oil. Otherwise, your crepes will stick, and you will not be able to flip them.
- Mix – Mix the batter in between. It happens that almond flour might slowly settle at the bottom of the jar.
- Oil – Use just the right amount of oil. Too much will make crepes too oily. Just a little bit of oil will go a long way.
- Butter – can be replaced with coconut oil.
- Swirl – Swirl the batter on the pan correctly. Pour the batter in the middle, let it sit for a second, and then spread it throughout the pan evenly with a circular motion.
- Flip – Once the edges of the crepes start to brown, it is time to flip them.
- Too Dry – add a few drops of almond milk.
- Too clumpy – One of the ingredients needed to be at room temperature or soft enough. This happens mostly when either butter or cream cheese has a different temperature. Just place the batter for a few seconds into a microwave and mix again to get the smooth crepe batter.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How to serve keto crepes?
For a full-blast dessert, you can serve our crepes with a scoop of coconut ice cream with dry raspberries and topped up with one of our homemade sweeteners such as simple syrup, maple syrup, chocolate sauce, condensed milk, or caramel sauce.
To make savory version, our french fries or pumpkin fries are great as a side dish.
Can I swap almond flour with coconut flour?
Even though I do not recommend this, if you are allergic to nuts, you can replace them with coconut flour. Coconut flour is very dry and makes the batter pretty thick. Just make sure you add only about 1/4 of the amount.
Can you make keto pancakes from keto crepes?
First, I want to mention that you can not make the best crepes out of pancakes batter. Vice versa applies to making the best pancakes out of crepes batter.
I have made a special recipe for keto pancakes if you want to try it. This recipe gives you the best pancakes you can imagine in your lifestyle.
But if you insist on adding a bit more almond flour and baking powder for fluffiness, you can try making pancakes.
Just remember to cook them longer, so the batter inside is fully cooked.
How to store easy keto crepes?
This tip has helped keep my crepes from drying. If I make 4x the amount I normally do, I cover the whole tower with parchment paper while they are still warm. This will help me keep them soft for the future. They sometimes dry on the edges if I let them sit and cool.
After eating, I just store whatever is left in the fridge for up to 2-3 days. No longer.
Those crepes can be made ahead and stored for later. Even a day or two in advance.
Can you freeze keto almond flour crepes?
I make 2x the batch, sometimes 4x the batch. Make it once, separate it into small portions, and then place into the freezer.
Since it does not last long in the fridge, I pack them into 6-10pc batches. My daughter has it almost every evening as a dessert after dinner and takes it to school. She is not very much into sweet dishes, but this one, she never gets tired.
More keto breakfast recipes
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Easy Keto Crepes Recipe with Almond Flour
Our Easy Keto Crepes Recipe with Almond Flour is Great with Sweet or Savory Fillings for your Breakfast or a Dessert. These Keto Crepes are made in a few minutes using Low Carb Ingredients we all have at Home.
Ingredients
- 100 grams Cream Cheese (1/2 Cup)
- 35 grams Almond Meal (4 Tablespoons)
- 60 grams Butter (4 Tablespoons)
- 6 Eggs
- 2 Tablespoons sweetener of your choice
- Pinch of freshly grained Stevia - optional
- 1 teaspoon Cinnamon
Instructions
- Add whole eggs to the bowl and mix them until whites and yolks are incorporated.
- Once the eggs are thoroughly mixed, add all ingredients until fully combined.
- Adding dry stevia, which we usually make at home, will help in achieving that pinch of sweetness you are looking for in keto crepes.
- For easy cooking, I always transfer the batter into a taller container.
- Prepare the plate on which you will place crepes. Get your smaller spoon for scooping, a flat spatula for flipping, oil, and nonstick pan.
- With your small spoon, scoop the batter onto the preheated pan with a bit of oil.
- Tilt the pan, and using a circular motion, spread the batter throughout the pan evenly to achieve a thin layer of almond flour crepe.
- When you see the edges browning, that is the time to flip the crepe. Gently release one edge. Gently flip the crepes and let them brown on the other side. Use your fingers so that you can slide in the flat spatula.
Notes
- Use a non-stick pan - Always use a nonstick pan. I tried this recipe on several occasions with an old pan and could not achieve the crepes as thin as those are. But a non-stick pan is here a must.
- Heat the pan fully -Your pan needs to be fully heated before you add the oil. Otherwise, your crepes will stick, and you will not be able to flip them.
- Mix - Mix the batter in between. It happens that almond flour might slowly settle at the bottom of the jar.
- Oil - Use just the right amount of oil. Too much will make crepes too oily. Just a little bit of oil will go a long way.
- Butter - can be replaced with coconut oil.
- Swirl - Swirl the batter on the pan correctly. Pour the batter in the middle, let it sit for a second, and then spread it throughout the pan evenly with a circular motion.
- Flip - Once the edges of the crepes start to brown, it is time to flip them.
- Too Dry - add a few drops of almond milk.
- Too clumpy - One of the ingredients needed to be at room temperature or soft enough. This happens mostly when either butter or cream cheese has a different temperature. Just place the batter for a few seconds into a microwave and mix again to get the smooth crepe batter.
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Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 55Total Fat 5gCarbohydrates 0,2gProtein 2g
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
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Looks amazing! Low carb and gluten free, my family would love these!
Dear Marie,
Al you have to do right now, is just to tr them. You will never go back to your old recipe.
Zuzana
Ugh. Those look mouthwatering. That is one of the things I most love about europe are the availability of crepes.
Dear Jessica,
Yes you are right they are very popular throughout the whole Europe. But especially tasty and still healthy.
Zuzana
wow!! these look incredible and the fact that they are low carb, yum!!
Dear Lyndsey,
They are really tasty. Worth trying
Zuzana
Low carb crepes are a wonderful idea. With strawberries and nutella is my fave!
Thanks Jolene,
Hope you will enjoy them
Zuzana
I love crepes and I love that these are low carb! Must try!
Dear Shannon,
Yes, you get the healthy and still yummy option all in one from these.
Enjoy it.
Zuzana
What’s the white chocolate protein spread you’re using in the video?
Dear Kylee,
I have placed the items just below the recipe from Amazon site. Unfortunately the exact one I am using, I was not able to find on amazon.com and therefore have used something similar. If you want the exact one, the link is in my German and Slovak version of the recipe. Hope it helps.
Zuzana
They look great, but I am more a salty crepe person. Can I leave the sweetener out and put a but of salt in, or would that change the consistency of the crepe?
Dear Brigitte,
Sure you can skip sweetener and stevia. It will work as well for salty dishes.
Zuzana
It’s batch not badge.
Dear Anne,
Thanks for that. I need it once a while. Since I do it all in 3 languages, it really gets mixed up in my head from time to time.
Have a nice day
Zuzana
These look amazing. My daughter is gluten free and would love them.
Dear Sasha,
I am glad you found those. And I am sure your daughter would love them. Mine can have them every single day.
Zuzana
I lovelovelove crepes! These look great!
Dear Erica,
I hope you try this version since it is much healthier option then original and tastes exceptional as well.
Zuzana
I want to try these with lo carb Nutella. Can you recommend the brand you use?
Dear Renata,
We do like Cavalier or Lakanto. With Lakanto, use our Code: LOWCARB-NOCARB to get 20% ofF
These look Delicious! I have never made crepes so this give me a new recipe to try!
Dear Clay and Hannah,
You have no idea what are you missing in never trying Crepes. They are out of this world. And this version is without flour and super healthy as well.
Zuzana
These look yummy! I’m always looking for low-carb food.
Dear Nancy,
maybe this will be one of your best one so far. It is really popular.
Zuzana
Oh yum! I have always wanted to try making crepes! This looks easy and yummy!
Mariah
Dear Mariah,
I am glad you decided to go ahead. Do let mw know how it went. I promise, its really easy.
Zuzana
Those look amazing! I haven’t had crepes for so long! <3
Dear Veronika,
I am sure you will enjoy them. Plus a healthy benefits of no flour inside helps as well.
Have a nice day
Zuzana
These look great! Do you also have a tried and true recipe for low-carb pancakes? I have yet to find one that taste anything like real pancakes!
Dear Mom2ka
Unfortunately, I do not since we do live in Europe and pancakes are not very popular here and therefore we do not make them. but I would suggest this same recipe, just make it much thicker. That should do the magic.
Zuzana
Could I sub the almond flour for the smaller amount of coconut flour? ?
Dear Nikolina,
Sure, you can sub with coconut flour if you do not mind the taste. Just be very careful not adding a lot, since coconut flour is very dry and soaks much more liquid as Almond flour does. I would even give less than half the amount. Try and see if consistency is similar to the one in the video, so you can still make really thin Crepes with it.
Happy cooking
Zuzana
Not good at all. When I tried to turn the crepe upside down, it fall a parts. Bad.
Dear Capsule,
I am so sorry it did not work for you. Have you used a nonstick pan? It does not really work with any other. Have a look at the video, maybe you will spot something a bit different then what you have done.
Zuzana
Love crepes and I can’t believe these are so low in carbs. Go almond flour and cream cheese! Thanks for all the topping suggestions, I loved them with ricotta and berries.
Hope you enjoy them as much as we do
Well these sound truly phenomenal! I have to whip these up for my family as I think everyone will go wild for them!
For sure
The texture of these are SO perfect, I can’t believe they are keto! Love crepes.
yeah, even better as the real ones
Sooo gorgeous! I can’t wait to dig in!
So worth it
tasty and healthy at the same time
Crepes are always so intimidating but your photos make this so easy for me! Thanks!
They are really easy to make, once you get the grip.
Beautiful photos!! I love all the different toppings and fillings you chose!
You can really fill them up with anything.
Love how thin and slightly crispy these look! Can’t believe they are low carb – yum!
They are even better as the normal ones Hope
Completely lovely & stunning crepes! I finally own a non-stick crepe pan so I can make these now 🙂
Hope you will enjoy them Stacey
Having just come back from a trip to France, this will keep my new crepe addition going, but in a lower carb way – thanks!
Crepes are here to stay forever 🙂
Your recipe sound wonderful, but I have one important question: throughout your introduction to this recipe you use the term “almond flour”, but in the actual recipe itself, you list the ingredient as “almond meal”. I use both very frequently, but in my experience, almond meal would not result in smooth, thin crepes like the lovely ones in your photos. Was this a typo? Which do I use?
Dear LynnR,
I use both of them with almost the same result. But most of the time I just buy ground almonds and use those. As long as the almonds are not unfattened, it should work with both.
Hello I just made these…..YUMMY…….they are amazing. I don’t like alot of sweet so I used less sugar. This is a staple in my house thank you 🙂
You can omit sweeteners totally. Happy you like them. They are our favorite as well and at all times in the freezer.
If i make half the recipe, how many carbs are per serving and how many servings will i get? So good btw
So happy you do like it. In the recipe card, you have all of the nutritions mentioned. Entire recipe makes 20 crepes, so half would be 10 crepes with 0,2 carbs for each piece.