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 1/2 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
- 3/4 cup almond flour
- 2 tbsp granulated Swerve Sweetener
- 1/4 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 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!
Video
Caroline Nielson says
Crepes are back!!!
My hubby was well known for his crepe making ability even having him cook them
for a family reunion with over 100 people! Everyone demanded them!
When we started Keto or low carb back in 2019, he tried them with some difficulties.
We opted to make waffles as it was easier.
Fast forward to today and he made 10 amazing crepes! They were thin the way I like
them.
They were the closest we’ve ever had.
It’s one of the reasons I married him 8 years ago!
These were Amazing and Im printing it off to keep in my binder.
Thanks so much Carolyn 😊
Carolyn says
So glad they worked out and were approved by the master crepe maker! 🙂
Vivian says
Can these be cooked in an oven they putting a thin layer in a baking sheet cutting them in squares when take a out ??
Carolyn says
I’ve been thinking of trying that, actually!!!
Sara says
So yummy. Thankfully I cut down the sweetener from 2 T to 1 T, which even that I was a little leery of. It was definitely more sweet than I would do again, but not like too too sweet. Also, never had a batter this finicky that breaks and sticks(professional cook here and been making crepes my whole life), but still made it work, and definitely great for my new Keto diet! Just wish there was a way to make it a little less of everything nutrition wise. 1 crepe is hardly anything but 2 already puts me at 20% my daily intake of carbs ): Oh, I did also use unsweetened coconut milk instead of almond milk. I do use almond flour when I have to for these recipes but in general try to cut down almond consumption since it is really not the best for the environment.
Taube says
These were great! Only used 1 tablespoon of swerve otherwise I followed the recipe. Good with both savory (ham and cheese) and sweet (whip cream and berries) ingredients. Thank you!
Brooklyn Reyes says
Loved these! I used my crepe maker and rolled them they turned out amazing. Kid approved!
Marilyn Green says
You mentioned they could be used to do a savory crepe. Do you think you could use them instead of a tortilla and make soft shell tacos or fajitas?
Carolyn says
Yes, absolutely!
Leila says
Carolyn, these crepes are very good, delicious I made another batch after I was done with the first one. It cost me two ruined crepes to make perfect flip.
Thank you
Leila
Happy Mel says
We made these last night for Pancake Day in UK.
They turned out amazingly well for our first attempt at Keto Crepes. We loved them. Thanks so much for the recipe 😋
Marge says
I followed the recipe exactly and mine came out nothing like the video or pictures. They came out with more of a pancake texture and they were falling apart like paper in water. Any suggestions or tips?
Carolyn says
What sweetener and what brand of almond flour? And did you not try to spread them over the pan like a crepe? Definitely sounds like something was seriously amiss but hard to say what without more info.
Christin says
I’m going to use the crepes to make Manicotti! Cannelloni next. Thanks for the great recipe!
Carolyn says
LOVE that idea. I might have to steal it!
Michael says
Thank you very much for the recipe Carolyn. I adapted this recipe and your Mascarpone Mousse recipe to create “Winter Berryland” cake, my take of Keto Strawberry “Shortcake” Mille-Crepe Cake. If interested, pictures are browsable below. Thanks again!
https://ibb.co/j575WG6
https://ibb.co/nmP8Hdt
Chels says
Can you make the batter the night before and cook the next day?
Carolyn says
Not sure, I’ve never tried that!
Bill says
Sorry but this recipe is an epic fail. I followed exactly. Used Philly cream cheese and red mill almond flour and the “crepes” do not stay together. There is not enough binder in the recipe. Waste of $30.00 of ingredients.
Carolyn says
I’m sorry it didn’t work well for you but as you see from most comments and the video, it does indeed work. I suspect your pan might not be quite as non-stick as you need.
Dom Commisso says
I just made this recipe but I substituted the swerve sweetner with my suger free imitation honey. Gave it a great flavour. I would recommend this recipe to everyon. I topped my crepes with ketoscream (0 carb ice cream) and 0 calories strawberry syrup. This was the best keto dessert ever. Better then the crepes i used to make with regular ingredients LOL. For anyone just starting keto diet
I have lost 85 pounds on it so far and it has changed my life
The key is recipes like this that make it feel not like a diet. When you can finish a meal with a dessert like this it almost feels sinful but then you step on the scale and the weight keeps coming off and its easy!!!
Carolyn says
Great job!
Heather says
Just made these for breakfast. They were wonderful! Even the kids loved them! Very challenging to flip, but I figured it out. I served them with homemade sugar free whipped cream, strawberries and raspberries. This will be a monthly treat!
Rose says
Hi, I just wanted to ask if i can blend this in a nutrabullet? I don’t have a blender but i have that. Thanks
Carolyn says
I would assume it would work.
Just give me the recipe says
Jesus Christ why do I have to scroll through your life story to get to the recipe??? Just put the ingredients and recipe at the top and whoever wants to read about the history of how you fell off the bicycle for the first time can read on afterwards.
Carolyn says
Hey there, friend. Clearly you know you’re being unbelievably rude, since you provided a fake name and email account. So I don’t mind giving you a little lecture about proper behaviour. You won’t see this, because you’re the sort who hides behind their computer, dropping nasty comments and then running away. But this is more for the edification of other readers.
I spend considerable time and expense creating and testing recipes like these, that you get to access for free. Given that this is my career, but I don’t charge you to access these recipes, I do have to make money in some form or another.
Quite frankly, the least you could do is recognize that a full blog post allows me to earn some ad revenue, and not begrudge me writing some information about the recipe without bellyaching about how you had to scroll a little to see the actual recipe.
But let’s also address this crap about “my life story” and “how I fell off a bicycle”. Because, if you actually did read the post, you would realize that it provides valuable information about how to be successful with the recipe itself.
I know it’s very trendy to complain about food blog posts right now, so you decided to channel your inner Mindy Kaling and be a jerk about it. I am sure this makes you feel very good about yourself, but I suggest it’s time to grow up and act like an adult.
Be polite. Be kind. You may find life is more enjoyable when you don’t bitch and moan about small things. The world has far more serious issues at the moment than this.
Rachel says
I made these just now for breakfast, did not change anything and they were perfect and delicious. My entire family enjoyed them and they are used to ‘regular’ food. I am the one on a diet, haha! I filled them with crispy bacon crumbles, honeyed goat cheese and caramelized purple onions. Thanks for an awesome recipe!
Kristyn says
I am so happy that these are low carb!! Crepes are one of our favorite treats to make! We love them with all kinds of fillings!