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.
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 ounces cream cheese softened
- 4 large eggs
- 3/4 cup almond flour
- 2 tbsp granulated Swerve Sweetener
- 1/4 cup unsweetened almond milk
- Pinch salt
- Oil or butter for the pan
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Line a large baking sheet with parchment paper.
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In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk and salt. Puree until smooth and well combined.
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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.
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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).
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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.
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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: 13g
Calories from fat: 117
Cholesterol: 112mg
Carbohydrate: 3.04g
Total dietary fiber: 1.16g
Protein: 6.28g
Sarah G says
You are such a baking inspiration! Wow!
Angela Curry says
Does it have a cream cheese flavor to it since it seems like there’s a lot in it? How close do these come in taste and texture to regular crepes? I want to make them for some gluten-eating people who dont use almond flour and dont want them to think they taste weird.
Carolyn says
No cream cheese flavour and very close to real crepes.
Sue Esnay says
Best low carb crepes for us! We filled them with fresh strawberries and cottage cheese/Lala cream cheese.
Reva says
I agree with her. They are almost the same. I loved crepes and really missed them. Now I enjoy all the time.
Angela Curry says
Forgot to ask, but do these freeze ok?
Carolyn says
I don’t know, I didn’t try to freeze them.
Kristen says
Yum! Last semester I ate crepes for the first time at one of the dining halls at my college. Although I wasn’t able to try any of the sweet flavors (so much sugar!), there were plenty of great savory options that I could eat occasionally, like Philly cheese steak, ham and cheese, and chicken Florentine. My favorite filling was the crepes Lorraine, which included eggs, crispy bacon, sauteed onions and lots of gooey, melted Swiss cheese. Now that I can make my own low-carb version, I can eat ’em every morning! =)
Mary says
The chicken Florentine sounds good. I’ve made regular crepes with a creamed chicken mushroom filling. I’m definitely going to try these crepes. I just ordered a bunch of organic almonds to make almond flour..
Rian says
Oh, Man! Chicken Florentine crepes! Swoon!!
Rebecca says
Love, love, love this idea! Might be pretty hard to only eat one, though. I think I would still be pretty hungry. Any ideas of things to complement these?
They look yummy!
Carolyn says
If you fill them with something more filling, like whipped cream, I can imagine one would be pretty satisfying.
amanda says
These are amazing!!!
Angela Curry says
Im out of almond milk. Could water or regular whole milk be used instead?
Carolyn says
yes, regular milk would work.
Kate says
Just made them. Love! I added a pinch of cinnamon. These are now added to my rotation. So delish!
Carolyn says
So glad.
Donna Hup says
These look delicious!
Barbara says
I’m thinking these would be yummy with some ricotta, lightly sweetened with SF syrup, some cinnamon, maybe some ground nuts or granola. Yum ! Can’t wait to try these !
Jacci says
I’m going to try adding a bit of Italian seasoning to make a savory crepe and use it like a tortilla for lunchtime rollup. Can’t wait!
Holly says
I’m so excited to try these, and I was wondering up anyone had used this recipe with an electric crepe maker like Velata makes?
Chris says
I do not like the cooling effects/mouth feel of swerve/erythritol. Any suggestions?
Carolyn says
Use whatever sweetener you prefer.
Gillian says
What other sweeteners are there?
Carolyn says
You have plenty of choices. Stevia, Splenda, Xylitol, etc.
kim says
These are really good and I perfected my flipping – I will try to make the hazelnut spread now 🙂
Sandy says
Thank you so much for this recipe. I was looking for something I could use as a wrap, and this works well. I’ve never made crepes of any sort, so there was a bit of a learning curve. The first time I tried i had the pan way too hot, so there was no time for the batter to spread out – came out more like pancakes – tasted good though.
Did much better this morning – pan was still a bit too hot for the first one and it came out almost crispy. The rest were almost perfect. i decided to use the “crispy” one as a pizza base – spread some pasta sauce, pepperoni, and shredded mozzarella and put it in the microwave. The crepe softened and I just folded it over (like a soft taco). It was wonderful.
Since I planned from the outset to make this more savory than sweet, i reduced the sweetener and added some onion and garlic powders. Will think of other seasonings to go in these
Thanks, again.
Carolyn says
Sounds perfect. I’ve used them as wraps too!
Judy says
Is the sweetener necessary if I’d like to use them for a savory application or are they neutral enough with sweetener?
Carolyn says
I’d reduce it to half.
Maria Florencia says
Thank you so much for the recipe! I was diagnose with Type 1 diabetes 2 years ago and I’m still learning to cook new things.
I’m originally from Argentina, living in Boston for the last 15 years and I miss eating crepes. We used them instead of pasta to make Manicotti/Cannelloni. I can’t wait to try them! Thanks again!
Carolyn says
I moved from Boston to Portland, OR last year!
Indah Susanti says
Thank you so much for the recipe! The best almond crepes I have ever had! 🙂
Jan says
Oh yum! I have some dairy free cream cheese to try. Think that will work? (I am aware it may affect the flavor.)
Carolyn says
No idea but I’d say it’s worth a try!
Courtney says
I made a batch of these last night. Texture and flexibility came out perfect but the taste did seem a bit eggy even with SF nutella (which is totally awesome by the way). I’ve made a many crepes in my time but this is the first batch going LC last year. I had definitely been missing it!
Elaine Markley says
Just found a low-carb Moo Shu Chicken recipe. These will be perfect to wrap the filling in, along with a remake of your raspberry chia jam recipe. I’ll substitute apricots for the raspberries and make a low-carb Chinese sauce out of that. Thanks, Carolyn, for always having what I need! You’re the best!
Denise says
These are fantastic!!! Thanks you so much for the recipe, such a treat for a diabetic.
Woodstockgurl says
Delicious! I used sour cream instead of cream cheese. Next time I’ll try coconut flour for its absorbency. Thank you so much!
Angela says
I just made this recipe and use coconut flour instead of almond flour. It came out pretty horrible super crumbly and thick no matter how much almond milk I put in it it’s still too thick. Don’t try this at home
Carolyn says
Yes, and that would be because you used coconut flour. You can’t swap coconut flour in for almond flour.
Mojca says
Any advice how to make these crepes for egg intolerant person? 🙁 Is there any egg substitute?
Carolyn says
You could try chia eggs but I make no promises!
Maggie Carey says
I tried these this morning and I couldn’t get them to stay together. When I tried flipping them they would either buckle up or fall apart. Everyone else seemed to love them. I can’t imagine what I’m doing wrong. I tried adding xanthium gum to make them stay together but that didn’t work either. I just dumped the whole thing after several unsuccessful tries.
Carolyn says
There’s no need to ever dump anything. You could have simply thickened the batter with some more flour and then turned them into pancakes. Not sure what you did wrong…what kind of cream cheese were you using? What brand of almond flour?
KSilver says
Thanks for the recipe – it obviously “can” be done, but my attempt was an epic fail. Tasted / consistency more like pancakes which is not bad! And, out of the 6 attempts with the entire batter, I only got one to flip in the pan. I got them fairly thin, but they had virtually no elasticity to flip.
Michael says
Hi Carolyn, these taste great.
Also, can we use unblanched almond flour for this recipe?
Carolyn says
I am not sure but I suspect that the skins on the almond will make the end batter a bit tougher and less light.
Ruth says
I made these this morning. I took out the milk and sugar. I put a pat of butter and sugar free syrup on top. I had 2 for breakfast and just and 3 for lunch they kept me full for 5 hours.
Ol' Wolf says
Did these – but put a cup of frozen plain strawberries in a container, sprinkled with Splenda and chia seed, and left it to thaw overnight. After shaking to mix all the stuff inside, this container topped my crepes. The chia thickens the juice as the strawberries thaw.
Carolyn says
Sounds delicious!
Klidi says
I was looking forward to try them, because I’m on a low-carb diet for more than two years and I was craving for crepes. The ratio of liquid/solid ingredients is clearly off for crepes, but I decided to try it anyway.
As I suspected, the batter was too thick and the resulting texture had nothing to do with crepes. These are American pancakes without baking soda. Another problem was that erythritol didn’t melt. I thought maybe it’s different with Sverwe, but an American friend got the same result as me.
Carolyn says
Well, if they were too thick then you didn’t do it right or something in your ingredients was off. Because the liquid to solid ratio in this recipe is perfect, I have made these multiple times, and as you can see from the other comments, most people make them with great success. 🙂
Erinn says
I was really hopeful for this recipe – and the taste was good, but they didn’t hold together / flip very well. Maybe I added too much Almond flour on accident? I don’t know. The first one I made too thick – was like a pancake. I tried to flip it VERY carefully and it broke in half. The second one I did a lot thinner – it was much more like a crepe and it flipped ok, but when I went to fold it (like a crepe) it totally just broke up. The third one broke when I tried flipping it – I gave up after that and just made them like pancakes. lol. I use Raskas cream cheese (from Costco) and I used blanched Blue Diamond Almond flour from Costco (which I use often and what I make with them always turns out quite well – usually your recipes!)
Is there anything I could have done or should do different next time? My pan was also a bit warped and I have to hold it a certain way so they cook flat – which I did – but that shouldn’t really explain why the one that DID flip ok crumbled when it was done. They weren’t overcooked or anything ….
Erinn says
Oh I forgot to add that I mixed everything up in my food processor and let it sit for 10 minutes to get most of the bubbles out.
Carolyn says
If the batter was too thick and pancake like, that’s definitely not right. I would thin out the batter with another egg. They are hard to flip, you really have to wait until they are pretty dry on the edges and then lightly pull them away from the pan. The first one almost never turns out right!
Erinn says
ok thanks! My eggs were a little on the small side and I think I may have added a little too much almond flour. So perhaps next time I will do less almond flour and one more egg. Hopefully that will work! Thank you Carolyn! 🙂
Leigh says
These are terrific. There was a bit of a learning curve, but it was easy once I got the hang of it. These are great out of the refrigerator with your sugar-free Nutella (also really good!) and some sliced strawberries. Sometimes I just need a sweet fix, and these crepes help with that. Thanks for sharing this recipe!
Carolyn says
That’s how I like to eat them too!
Lynn says
Wow, these are terrific!! I love crepes with butter and sugar, so subbing the Swerve worked perfectly! These are veryyyy delicate, and it took a little trial and error to get it just right. I heated the pan, applied oil and wiped most out, then added a little butter, and then the batter, swirling as normal. I waited to lift the edges when they got very dark brown (longer than with white flour), and used the lifted up part to flip the crepe.
Scrumptious!! Thank you!!
Suanne M Lane says
Splenda contains maltodextrin which is either from wheat or corn, also called modified wheat or corn starch, it is in over 50% of processed food. It has a laxative affect, it also has glycemic index of 85-105. You might try Stevia in your recipes, but be careful some Stevia has maltodextrin too. Also, the majority of sugar free products like Russel Stover sugar free candies. (MY RESEARCH: Splenda usually contains 95% dextrose (D-glucose) and maltodextrin (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose. Sucralose is made by replacing three select hydrogen-oxygen groups on sucrose (table sugar) molecules with three chlorine atoms. On the glycemic index, a relative scale of how quickly a ingested carbohydrate affects blood sugar, maltodextrin ranges between 85-105, where the standard glucose is set at 100.)
Carolyn says
I am not sure who this comment is directed to, since I use Swerve. Were you trying to answer someone else?
Catherine says
Thanks Suanne for posting this information. I too have noticed that occasionally Splenda is mentioned as a sweetener. Not by Carolyn however; some readers don’t understand how harmful it is to use. Carolyn, your recipes are a wonderful blessing to us all and always reliable. Thank you
Quen Zorrah says
Thanks for this recipe. I made these for the first time tonight and they came out perfect and quite easy to flip. I used a ceramic non stick skillet, butter, maybe a bit higher heat. I followed the recipe exactly except totally forgot the 1/4 cup of almond milk. I used my really powerful blender. Maybe the milk makes them too thin and contributes to flipping challenges?
Julie says
Hi, are you able to tell me how much almond flour & milk in ounces or grams rather than cups please? I’m in the UK.
Thank you and hoping you can.
Carolyn says
I don’t measure my ingredients that way but almond flour is about 100g per cup. And given that there are 8 fluid ounces to a standard US measuring cup, you should be able to calculate that part too.
Amy says
I have tried over five different crepe recipes so far without success. Tried this one today, and I was blown away. They taste just like real crepes! I found it’s a good idea to add a tablespoon of psyllium husk powder to it to add a little more structure, but this is definitely now my go-to recipe. Thanks!
Rhiannon Champagne says
These are amazing!!!
I am now thinking of the things I could use as crepe stuffing! My keto diet just got much more interesting.
Thank you!
Elizabeth Slabe says
I just made these and they are the best crepe and close the the real thing!
At first I thought no this isn’t going to work however
I swrilled the batter in the hot pan and they were perfect!!
Christine you are a genus- ha ha!!!
Emmie says
I’ve tried these twice. They taste amazing but to can’t figure out how to flip them in one piece. They end up breaking and crumbling and end up with a pile of crepe scraps haha. Still taste good but any suggestions?
Carolyn says
Have you watched the video? A few pointers…keep them small (no larger than 6 to 8 inches in diameter), use a really good non-stick pan, and don’t grease it too much.
Vanessa says
Just making these and they are not working out. Can’t get them flipped without ripping and brakin. They taste good but does not make a nice crepe
Carolyn says
Not sure what to tell you but they do flip well in a good non-stick pan.
Dianna says
butter…use more butter! while these are a little softer than traditional crepes you can bet there is some finesse to getting it flipped, they do flip well once you find the sweet spot in the first side cooking texture. Keep trying – these are worth the extra effort
Dianna says
These are amazing. While my taste preference is more leaning toward cream cheese / almond flour recipes for pancakes, muffins and breads, I can still appreciate just how close to traditional white flour crepes these are. I’m really impressed! Thank you – it means a lot to me to be able to eat what my family eats
Elizabeth webb says
Not sure what I’m doing wrong but first I don’t think a blender is the right tool to mix this because it’s sticks to the bottom and it’s too thick I can’t imagine this being a crepe
Carolyn says
I am not sure what you are doing wrong either but a blender is the ideal way to blend the mix and it should not be that thick. Perhaps it’s your blender? You should be using a good one, not a cheap model. YOu can see from the comments that this is a popular recipe that works for most people.
Mary Ann says
I have never made these but would like to try. Can these be fill will cottage cheese and sour cream and onions pored over topped and rebaked or will they turn to mush.
Carolyn says
I have no idea, I haven’t tried them that way.
Kari says
Tried these this morning and they are soooo delicious. I had no problems flipping them with the exception of the first one. I’ll use a little less sweetener next as well but oh so good. Thank you for sharing!
Pat says
Perfect crepes, except for the first one (I think because I had the heat a little high). I only got six crepes from the batch. My husband ate three of them right away, then grabbed the last one to eat cold! This recipe is a winner!
Erika says
I wonder if anyone tried it in a savoury version ? Skipping the sweetener and filling it with pulled chicken or other savoury filling ??