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 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
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Is the sweetener necessary if I’d like to use them for a savory application or are they neutral enough with sweetener?
I’d reduce it to half.
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.
Sounds perfect. I’ve used them as wraps too!
These are really good and I perfected my flipping – I will try to make the hazelnut spread now 🙂
I need to try these. In the past I have made manicotti with traditional crepes. Using these crepes might just be the ticket to satisfying a craving for pasta!
I think they would do well and now you make me crave manicotti!
Brilliant idea! Haven’t found a suitable replacement for pasta. This just might be it!
I do not like the cooling effects/mouth feel of swerve/erythritol. Any suggestions?
Use whatever sweetener you prefer.
What other sweeteners are there?
You have plenty of choices. Stevia, Splenda, Xylitol, etc.
I like monk fruit and Bocha Sweet. Monk fruit and erythritol make a nice mix that’s takes away the cooling sensation. Lokanto Monkfruit is a mix of the two.
Monk fruit sweetener is keto friendly and very delicious. It acts much like processed sugar. I love it.
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?
These look like they would make great cheese blintzes. Thank you
Costco now has keto crepes! They are an egg and cauliflower based product called Crepini Egg Thins. Zero net carbs! They are quite good. Have a faint aroma of cauliflower (which is not desirable when making a dessert) but once they’re heated and topped with whipped cream and (keto friendly) toppings, you can’t sense the cauliflower! They freeze for up to a year. They separate easily (refrigerated). A little expensive, but not too bad. Very easy and convenient. No kitchen cleanup ????
I will have to look for them.
I just tried some of the Crepini for noodles in lasagna. Worked like a charm! Very nice and very convenient!
Unfortunately no, they are not “tough” enough to use on the electric crepe maker, they just fall apart when you go to remove them
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!
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 !
These look delicious!
Just made them. Love! I added a pinch of cinnamon. These are now added to my rotation. So delish!
So glad.
Im out of almond milk. Could water or regular whole milk be used instead?
yes, regular milk would work.
These are amazing!!!
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!
If you fill them with something more filling, like whipped cream, I can imagine one would be pretty satisfying.
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! =)
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..
Oh, Man! Chicken Florentine crepes! Swoon!!
Creamed chicken mushroom filling sounds amazing! How’d you make it?
Forgot to ask, but do these freeze ok?
I don’t know, I didn’t try to freeze them.
I haven’t tried freezing almond flour crepes, either. But I suspect they’d freeze Ok. Just put a piece of wax paper or parchment paper between the crepes so it’s easier to get them apart when you thaw them.
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.
No cream cheese flavour and very close to real crepes.
Best low carb crepes for us! We filled them with fresh strawberries and cottage cheese/Lala cream cheese.
i agree
I agree with her. They are almost the same. I loved crepes and really missed them. Now I enjoy all the time.
You are such a baking inspiration! Wow!