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 ½ 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
- ¾ cup almond flour
- 2 tablespoon granulated Swerve Sweetener
- ¼ 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 tablespoon 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!
Katie says
Oh my goodness, these crepes look seriously amazing! I am SO excited to try out your recipe!
Erin says
These are perfect for lazy weekend breakfasts. Love how easy they come together and everyone loves them.
Julie Blanner says
Yum! Loved how easy these were to make and how delicious they tasted. So glad I can enjoy crepes and not feel bad about eating them.
Natalie says
I love this keto friendly version!! I love almond in recipes. It adds such a yummy flavor. Excited to try all kinds of fillings in these!
Kate says
What brand and size pan do you recommend? I am in the market for a new one so might as well get the right one. If you covered this already in the post I apologize.
Linda says
I’ve been making crepes since the 70s. I haven’t found a crepe recipe, not regular or keto, where the first crepe doesn’t turn out. I don’t know why that is, but they always fail. 🙂
Carolyn says
Thank goodness it’s not just me. Funny story, we had a friend working with some folks from the Ukraine and they had a saying about the first pancake. When they translated it to English, they said “The first flapjack is like a clod”. My husband and I always say that now!
Vyci Duarte says
I agree! The first on is always a fail…I think the pan must need to get in the mood!
Carolyn says
Ah, you might be onto something!
patty mcdermed says
I was thinking of leaving the sugar out and making them to substitute flour tortillas for enchiladas.
Carolyn says
Sure, that would be delicious! I was actually thinking the same thing. 🙂
Pat says
Just made these. I have to say they are VERY dry. I didn’t care for them, you can taste the cream cheese, they were too dry to roll without breaking, and not very eggy. Sorry but they really didn’t taste like real crepes at all.
MA says
I’ve made these a couple of times. The first time i had a hard time gett3them to flip without breaking. The second time I added an extra egg and 1T of melted butter to the batter. They turned out PERFECT! This is definitely going to be a go to recipe for me!
Michelle says
Wow these are amazing thank you! I wasn’t sure how many TB were in my stevia packets so I just used 4 (packets) and they turned out perfectly! The first few didn’t work because my pan wasn’t hot enough..but when I started over with a new pan and let it get hot enough first they turned out great – and were even easy to flip!
Courtney O'Dell says
I am DROOLING! I miss crepes since going low carb, but you are once again my savior! So delicious.
Jamielyn says
Yum!! Never made crepes with almond flour. Going to have to try this out!
Kara Cook says
My new daughter in law can’t have gluten, so I’m always on the lookout for a dessert I can make for her. These sound perfect, especially served with Nutella!
Rachael Yerkes says
These look fantastic! In love with crepes so it’s always nice to find a little healthier version
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 ??
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!
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!
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.
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.
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
Elle says
Hello, I tried to make these and when I put the batter into the frying pan it does not turn out at all… what can I do to fix the batter to make these crepes? I followed the recipe exactly… should I add more of something to make them stick?
Carolyn says
Not sure what you mean by “it doesn’t turn out at all”. If you give me more info, I can try to help. What happens when you add it to the pan?