Easy Keto Crepes Recipe with Almond Flour

Keto Crepes with Sugar-Free Nutella on top

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.

Course Breakfast

Cuisine International

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 67kcal

Author Zuzana Paar

Equipment

1 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.
1 Non-Stick Crepe Pan
1 Smaller size Ladle for scooping precise amount of batter. You can also use a measuring cup.
1 Flat spatula for flipping

Ingredients

1/2 Cup Cream Cheese
4 Tablespoons Almond Meal
4 Tablespoons Butter
6 Eggs
2 Tablespoons Sweetener of your choice
Pinch Freshly Grained Stevia optional
1 teaspoon Cinnamon

US Customary - Metric

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.

Video

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.

Nutrition