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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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!
These look fantastic! In love with crepes so it’s always nice to find a little healthier version
I wonder if anyone tried it in a savoury version ? Skipping the sweetener and filling it with pulled chicken or other savoury filling ??
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!
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!
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.
I have no idea, I haven’t tried them that way.
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
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.
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
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?
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?
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
Not sure what to tell you but they do flip well in a good non-stick pan.
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
I tried this out today! They were delicious! Although my crepe flipping skills are great with regular crepes, I failed with the Keto crepes. I used a nonstick 10 inch crepe pan, but the crepe would stick to the plastic spatula (attempted multiple times with different styles of spatulas) and tear when trying to flip. The crepe was extremely fragile and not as flexible as regular crepes. Maybe I’ll ditch the almond milk or I’ll make smaller next time. Thank you for the delicious recipe.
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?
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.
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!
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!!!
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!
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.
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.
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?
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.)
I am not sure who this comment is directed to, since I use Swerve. Were you trying to answer someone else?
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
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!!