These keto almond flour crepes stay flexible even after a few days in the fridge. A delicious breakfast or dessert, you can stuff them with all your favorite sugar-free fillings. Or make a savory version for a delicious keto wrap!
Hey keto people, I’ve just updated this post for flexible keto crepes and they are fantastic. It’s the same great recipe, made with almond flour, with some extra pointers on how to get them to come out perfectly every time. Practice makes perfect!
It’s been a while since I made my almond flour crepes, but my kids love them and they make for easy weekday breakfasts, so I made a big batch last week. And I decided to take some new photos while I was at it.
But as I was going through the motions of blending up the batter, pouring it into the hot pan and swirling, and delicately flipping them over, I realized I had a lot to tell you about how to make the perfect keto crepes. My mind was playing cooking show host, silently walking you through the process and making notes about what works best and what ends up in a scrambled crepey mess.
So I figured this post was due for an update, so that you can all enjoy the best keto crepes any time you want. Be sure to check out my recipe video too, so you can see them being made.
Almond Flour Crepes Recipe Inspiration
Before I made these keto almond flour crepes back in 2015, I had never made crepes before in my life.
I just never had the inclination to try making them back in my higher carb days. They seemed fussy and as if they might be too much work for too little reward. I was happy to leave crepe-making to the professionals and eat them only when out to brunch.
But I’ve long been inspired by the beautiful ricotta crepes from DJ Foodie and the gorgeous crepe cakes by I Breathe I’m Hungry, and I decided I had to make a go of it.
Of course, I couldn’t just make either of their recipes as written. It’s not in my nature to follow a recipe to the letter and I wanted to use some almond flour in mine. Never having made a single crepe in all my life, either high or low carb, I still felt that almond flour would give them more structure and make them less eggy.
Mind you, it could also make them more fragile and less flexible so I was going out on a bit of a limb here. It seemed like a fun challenge so I threw my chosen ingredients in the blender, heated up my pan and away we went.
As luck would have it, they were fantastic and quickly became a family favourite. They have the perfect crepe texture and are super flexible when hot off the pan. But they also remain flexible even as they cool and you can roll them up easily even after a few days in the fridge.
Tips for making keto crepes
All crepes, even the conventional kind, are fragile and hard to flip, so it can take a little practice to get them right. I find that every time I make them, the first one doesn’t turn out quite right. And then I get the hang of it and they start coming out nicely. So here are my tips for the best keto crepes.
Soften the cream cheese: Cream cheese is integral to this recipe, because it gives almond flour crepes more structure and stability. But be sure it’s properly softened so that it blends well into the other ingredients.
Blend the batter: You need a good blender for this recipe, to make the perfect smooth crepe batter. It simplifies the process and combines the ingredients to perfection. I use my Blendtec but any decent blender will do.
Let the batter rest: Blending the ingredients tends to make the batter a bit frothy. Letting it rest 5 minutes allows it to smooth out and also thicken a bit.
Use minimal oil for the pan: A good non-stick pan is important and I find that I only need to add a ½ teaspoon of oil or so for the first crepe, and then I don’t need to add any more for the rest of the recipe. If I add too much, it messes up the batter and tends to brown the crepes too quickly.
Add the batter and swirl quickly: Add only about 3 tablespoons of batter, and then pick the pan up and swirl quickly. I pour in the batter with my right hand and pick up the pan with my left, swirling it quickly to spread the batter to the edges. This move takes a bit of practice but it’s the best way to spread the crepe batter.
Let the first side cook completely: You can’t hurry this part. Keep your eye on the crepes and once the edges are quite dry, you can gently loosen with a spatula and see if it’s cooked on the bottom. It should be light golden brown.
Flip with your fingers: Unconventional maybe, but it works. Here’s what I do: I let the edges set and once they are dry, I use a thin spatula to loosen them from the pan. Then I lift the far side with the spatula, and grab the edge with my fingers. I put down the spatula and grab the edge with that hand too. Then I gently peel it from the pan and flip it over.
How to serve and store keto almond flour crepes
The possibilities are endless here. We adore them smeared with some of my Keto Nutella and rolled up. They’re also delicious with just a little powdered Swerve, some whipped cream, and some berries. But I could think of a million fillings for these keto crepes. Such as:
Blueberry Crepes (just replace the sweetener on the blueberry syrup)
Tuscan Crepes (the filling and sauce plus my crepes would be amazing!)
Smoked Salmon Crepes (again, my crepes plus this filling, yum!)
Or how about my keto lemon curd? Or my keto mascarpone mousse? These would be so delicious!
Storage information: The great news is that these crepes can be made ahead and stored in the fridge for several days. We keep our in an airtight container and use them for easy breakfasts. Great for meal planning!
Keto Almond Flour Crepes
Ingredients
- 4 ounces cream cheese softened
- 4 large eggs
- ¾ cup almond flour
- 2 tablespoon granulated Swerve Sweetener
- ¼ cup unsweetened almond milk
- Pinch salt
- Oil or butter for the pan
Instructions
- Line a large baking sheet with parchment paper.
- In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk and salt. Puree until smooth and well combined. Let rest 5 minutes.
- Set a 10-inch skillet over medium-low heat. Add just enough oil or butter to the pan to lightly coat it. Once hot, add a few tablespoon of batter to the pan and swirl or spread into a thin layer that reaches almost to the edges (8 to 9 inches in diameter).
- Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
- Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.
- Fill with whatever your little heart desires. We love them with sugar-free Nutella!
Video
Anna Wisner says
I’ve made these before,and they were perfect. This morning, I decided to see what would happen if I made them without the cream cheese, since my grandson is allergic to dairy. They came out equally well, and a bit thinner, too! The only thing I forgot to do was to save one to see if it would stay flexible when stored. Honestly, though, I don’t see having leftovers very often, they were so delicious!
Liz says
These held together so beautifully. The texture was very good for something almond flour-based. I needed to water the batter down a little more to get them thinner. I’ll be keeping this recipe for the future.
Lynn says
I’ve made these a few times now and love them. This time I had the brilliant idea to take them camping. Then I realized I couldn’t take my blender because we wouldn’t have electricity. I thought about making the batter ahead of time, but instead I made the crepes at home, separated them with parchment and stored them in a gallon size resealable bag in the ice chest. We reheated them in a skillet over the camp stove. Crepes by the lake felt very fancy, but really so easy to do.
Carolyn says
Very cool!
Anu says
These were great! I used cream cheese with no thickeners and didn’t add any xanthan gum either, but mine held together pretty well… slight tears at the edges but nothing too disastrous. I’ve had worse! 🙂 My last one looked a bit amoeba-shaped but they were all delicious with various combinations of keto nutella, salted caramel sauce peanut butter and raspberry jam. Who said we miss out on keto, right?!! Thanks Carolyn, this took a bit of effort but was definitely worth it for Sunday brunch 🙂
Amber Tatlow says
These are great! Have made them twice. And have also decided crepe-flipping should be an apprenticeship program with a diploma given at the end…tee hee. Thanks for helping breakfasts to be fancy again and not just eggs!
Carolyn says
They’re tough to flip, for sure!
Katie says
I tried this but every single crepe was impossible to flip and fell apart. They seemed very eggy and fluffy. It was very discouraging as I was attempting to make the keto crepe cake for my husbands birthday.
Carolyn says
If they were fluffy, you had too much batter in the pan. You need to spread it very thin. I recommend watching my video to see how I flip them.
Tracy says
I use these unsweetened as layers in a lasagna to replace pasta sheets; I make one each Sunday to help with meal planning all week!
Lynn says
These are so good! I did add 1/8 tsp xanthan gum as someone mentioned in the comments. I have to say the first one was the prettiest which I wasn’t expecting – beginner’s luck maybe. I will have to keep making these so I can perfect my technique! The hardest part was getting them swirled into a circle shape. Mine were probably a little smaller and I got at least 15. I do have a nonstick crepe pan so the edges are low and I’m sure that helped me get them flipped. Most went into the crepe cake that I haven’t tasted yet, but we had to try a couple rolled up and dipped in syrup and we loved them!
Cessy says
these are not good, they fall apart when you try to flip and taste like chalky almond flour
Carolyn says
They are quite good, actually. I suspect you aren’t using a good almond flour.
choulli says
Thank you Carolyn, for all the wonderful recipes that you create and share.
I have your “Everyday Ketogenic Kitchen” cookbook & have really enjoyed the recipes I have made from it so far.
On that note, I found that these crepes fell apart on my 1st few tries until … I opened your cookbook and read that you included 1/8 tsp xanthan gum in the original recipe (it’s for chocolate crepes in the book).
All I had was 1 tsp psyllium fiber, which worked great and kept the crepes from falling apart.
Trudy says
I was amazed that these crepes were so good. I like them better than pancakes.
Dream about food says
Any thoughts on excluding the sweetener altogether? I prefer savory over sweet and artificial sweeteners are a huge turn off for me.
Carolyn says
Yes, it works fine.
Gloria says
I have tried all kinds of pancake recipes but they still tastes grainy, I’m going to try this because I had forgotten about crepes!
Thanks
Jennie says
Do you have to use almond milk?would regular milk work?
Carolyn says
It would but it’s higher in carbs.
Heather says
Wow, are these delicious and easy! I made two batches today. One for a dessert (apples and whipped cream) and then another for lasagna. I kinda sucked at my first few attempts (made them too thin), but I got the hang of it and they turned out great. Thank you!
Carolyn says
No matter how many times I make these, the first one is always a disaster!
Ruthann says
I’ve followed the recipe exactly as well, and I used a nonstick Pan …mine fell apart too.
Ive made crepes plenty of times and no problem. Starting a low carb recipe and they fall apart. Flavor was good but didn’t stick together like a crepe should ☹️
Carolyn says
Can you tell me what brand of cream cheese? I am wondering if that’s part of the issue. Some of them have added thickeners that help the consistency of the crepes.
Tammy Golter says
These are so easy and taste amazing. I made mine with an erythritol, allulose, stevia & coconut palm sugar blend with a bit more salt.
I will definitely make these a regular at my house ????❤