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    Home » Keto Breakfast » Almond Flour Keto Crepes

    Published: Oct 28, 2019 · Modified: Jun 29, 2022 by Carolyn

    Almond Flour Keto Crepes

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    155.7K shares
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    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!

    Keto almond flour crepes folded up on a grey plate, with a cup of coffee in behind.

    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.

    Flexible keto crepes on a white plate on a blue table

    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.

    Top down photo of almond flour crepes with a cup of coffee and raspberries

    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.

    Keto crepes on a grey plate with a white napkin.

    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:

    Lemon Raspberry Crepes

    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 crepes on a grey plate with a white napkin.

    Keto Almond Flour Crepes

    These low carb almond flour crepes stay flexible even after a few days in the fridge. A delicious breakfast or dessert, stuff them with your favorite sugar-free fillings. 
    4.67 from 57 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast, French
    Keyword: almond flour crepes, keto crepes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 servings (makes 8 to 10 crepes)
    Calories: 158kcal

    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

    Nutrition Facts
    Keto Almond Flour Crepes
    Amount Per Serving (1 crepe)
    Calories 158 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Cholesterol 112mg37%
    Carbohydrates 3.04g1%
    Fiber 1.16g5%
    Protein 6.28g13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lynn says

      January 08, 2023 at 12:20 pm

      5 stars
      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!

      Reply
    2. Cessy says

      October 15, 2022 at 11:54 am

      these are not good, they fall apart when you try to flip and taste like chalky almond flour

      Reply
      • Carolyn says

        October 15, 2022 at 4:34 pm

        They are quite good, actually. I suspect you aren’t using a good almond flour.

        Reply
    3. choulli says

      August 26, 2022 at 9:54 am

      3 stars
      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.

      Reply
    4. Trudy says

      April 03, 2022 at 10:01 am

      5 stars
      I was amazed that these crepes were so good. I like them better than pancakes.

      Reply
    5. Dream about food says

      March 11, 2022 at 11:54 am

      Any thoughts on excluding the sweetener altogether? I prefer savory over sweet and artificial sweeteners are a huge turn off for me.

      Reply
      • Carolyn says

        March 11, 2022 at 12:32 pm

        Yes, it works fine.

        Reply
    6. Gloria says

      March 01, 2022 at 12:31 pm

      5 stars
      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

      Reply
    7. Jennie says

      February 28, 2022 at 8:17 pm

      Do you have to use almond milk?would regular milk work?

      Reply
      • Carolyn says

        February 28, 2022 at 9:53 pm

        It would but it’s higher in carbs.

        Reply
    8. Heather says

      November 11, 2021 at 8:41 pm

      5 stars
      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!

      Reply
      • Carolyn says

        November 11, 2021 at 10:03 pm

        No matter how many times I make these, the first one is always a disaster!

        Reply
    9. Ruthann says

      September 12, 2021 at 11:45 am

      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 ☹️

      Reply
      • Carolyn says

        September 12, 2021 at 9:53 pm

        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.

        Reply
    10. Tammy Golter says

      August 30, 2021 at 11:23 pm

      5 stars
      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 ????❤

      Reply
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