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. I’ve updated this recipe with a how-to video. Check out how to make these delicious keto crepes.
I find it a little amusing how going low carb and gluten-free has made me a much more adventurous home cook. One would think that the strange alternative flours and sweeteners would feel limiting and keep me bound to tried and true recipes and methods. But I’ve come to know these alternative ingredients so well, to feel so comfortable with their quirks and idiosyncrasies, that I am willing to attempt things I never dared with conventional flour and sugar. Some of this may be chalked up to becoming a food blogger and being constantly exposed to dishes and techniques I haven’t yet tried. But I think most of my adventurousness comes from feeling to utterly at ease with my ingredients. I have confidence that the majority of things will turn out as expected. And if not, well I’ve had some fun trying.
Low Carb Almond Flour Crepes Recipe
I never had the inclination to try making crepes 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.
And as luck would have it, they were fantastic! I’ve made them three times already and we love to spread them with my homemade sugar-free nutella or with some peanut butter in the morning. They are super flexible when hot off the pan but they remain flexible even as they cool and you can roll them up easily even after a few days in the fridge. They aren’t easy to flip, I will admit, but then neither are traditional crepes. I found that running my spatula all the way around the edges to loosen them, then lifting one edge and grabbing it with my fingers to help guide the crepe as I got my spatula under it worked well. And they must be well cooked on the first side prior to attempting the flip. You also want to keep them on the thin side, and you don’t want to make them bigger than about 10 inches in diameter. They sometimes rip a bit while flipping but they are rather easily patched back together. Are they worth the effort? I certainly think so! And I got better and better at flipping them with increased practice.
I have greater plans for these and can see how they would be useful in so many other recipes. I’m thinking savoury, I’m thinking sweet, I am thinking BIG!
Want some ideas for how to serve these crepes? Try Blueberry Crepes from Cupcakes & Kale Chips (just replace the sweetener on the blueberry syrup). Or make them savory and make these Tuscan Crepes from Comfortably Domestic. Or try these Crepes with Meyer Lemon Ricotta from A Beautiful Plate.
Almond Flour Cream Cheese Crepes
- 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.
- 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 tbsp of batter to the pan and swirl or spread into a thin layer that reaches the edges.
- 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!
Serves about 8 (makes 8 to 10 crepes). Each crepe has 3.04 g of carbs and 1.16 g of fiber. Total NET CARBS = 1.88 g.
Food energy: 158kcal Total fat: 13.00g Calories from fat: 117 Cholesterol: 112mg Carbohydrate: 3.04g Total dietary fiber: 1.16g Protein: 6.28g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.