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.
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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!
That’s how I like to eat them too!
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 ….
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.
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!
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! 🙂
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.
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. 🙂
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.
Sounds delicious!
That sounds lovely. I’m going to try that minus the sweetener. Thank you. ????
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.
Hi Carolyn, these taste great.
Also, can we use unblanched almond flour for this recipe?
I am not sure but I suspect that the skins on the almond will make the end batter a bit tougher and less light.
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.
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.
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?
I had this same problem . And I’m sure it’s because of 2 things. #1, I only used 3 eggs instead of 4 because that’s all I had. And #2 I didn’t have almond milk or regular milk so I used what I had on hand, heavy cream. Unfortunately it appears the lack of correct ingredients caused my crepes to fall apart. I’m going to try this recipe one more time with exactly what it calls for and hopefully that will fix the problem I had.
I miss regular French crepes, hopefully these can fill the void!
Well yes, when you change a recipe like that, especially one as tricky as crepes, it won’t turn out.
Any advice how to make these crepes for egg intolerant person? 🙁 Is there any egg substitute?
You could try chia eggs but I make no promises!
Delicious! I used sour cream instead of cream cheese. Next time I’ll try coconut flour for its absorbency. Thank you so much!
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
Yes, and that would be because you used coconut flour. You can’t swap coconut flour in for almond flour.
These are fantastic!!! Thanks you so much for the recipe, such a treat for a diabetic.
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!
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!
Oh yum! I have some dairy free cream cheese to try. Think that will work? (I am aware it may affect the flavor.)
No idea but I’d say it’s worth a try!
Thank you so much for the recipe! The best almond crepes I have ever had! 🙂
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!
I moved from Boston to Portland, OR last year!