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
- 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
- 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!
I loved these, we enjoyed them with a little drizzle of condensed milk and strawberries they are the perfect weekend treat and healthier than regular crepes.
I love crepes! So nice to find a good keto version!
Thank you for this recipe. The crepes came out perfectly! I made them very thin and ended with 14 crepes. I rolled them up and put a little butter on each followed by sugar free maple syrup. Delicious. Refrigerating leftovers with layer of parchment in between. So many other ideas for mine. Stuff with whipped cream, shrimp scampi, etc.
I guess it’s just me but these literally were not good. I have a crepe maker. The batter looked fine. They just turned out horribly 🙁
I think maybe the crepe maker is part of the issue? An 8 inch to 10 inch pan works best.
This is just the recipe I needed today! Thanks! Also, it may just be my computer mixing things up, but when I went to print the recipe, it was titled “keto almond flour pancakes.” I believe the title at the top of this post is current but the printable version has the other title.
These crepes were absolutely amazing! I was mind blown. My family who weren’t doing keto enjoyed it. I only had whipped cream, and even that alone was amazing. Next time, I’m adding fruits. Thank you as always.
The BEST CREPES EVER!!! I´ve tried a lot of recipes, and only this works perfectly. The only I have to say in order to help in the cooking is you need to use a little more batter than when you made with regular flour. If you use a little layer, it is very difficult to flip even using an spatula, it tends to stick to the pan. Sorry for my English, It´s not my origin language.
Hi, what is step 1 needed for? Also I’m assuming we add dry ingredients after mixing wet ones?
Please read the recipe in full, it’s quite clear for both step 1 as well as when to mix in what ingredients.
Mine were nowhere near as pretty as yours but they were DELICIOUS!! THANK YOU!
Kathy Cooke says
Wonderful! These taste absolutely delicious. The batter is super easy to make. I used an 8” crepe pan and around 2 total tbsp coconut oil for frying. I poured the batter into the pan with a 2-cup measuring cup with a pouring spout and swirled to cover the pan. Only one of my crepes broke apart when I tried to flip it. The trick seems to be to not pour in too much batter, loosen the edges of each crepe with the spatula, and gently lift the crepe to flip it with the spatula while holding the edge with your fingers until the spatula has loosened most of the crepe from the pan before flipping. These crepes are definitely for dessert, as they’re pretty sweet. Leave out the erythritol for savory crepes, ie ham, egg, and cheese. Made 9 crepes for me. They take a while to cook, but I think I’d double the recipe next time to have more on hand for quick breakfasts. I think a double batch would fit in the blender okay. These reheat okay in the pan, but break when folding, although they will still roll up well. So tasty with the strawberry chia jam, especially when it’s freshly made and still warm. Would also be great with butter, erythritol sugar, and lemon juice. Could blend up some raspberries to make a raspberry coulis to drizzle on top.
Tried doing a double batch and subbing coconut cream/milk for the cream cheese, and the crepes were more difficult to flip and tore more easily while flipping. I also only got 14 rather than 18 crepes (if I doubled the original recipe). I got better as I made each crepe; the trick is to cook on medium-low for 2.5 minutes before flipping. Run the spatula all the way around under the edge of the crepe, then gently lift the crepe while pushing the spatula further under toward the middle, rotating around the pan if needed, until able to flip in one piece. Then I let it cook another two minutes on the other side. I think I was trying to flip too soon with the earlier crepes. Still tastes just as good with coconut milk.
Kristen Thomas says
These were amazing! My husband and I have been doing keto for a few months, and we wanted a change for breakfast. I skipped the sweetener because we wanted to fill these with eggs and bacon and tomato, and green onion. The texture(because I didn’t blend the mixture too much) and flavour reminded me so much of Hoecakes. Very yummy. So for those of you wanting a bit of a ‘cornbread’ texture, try blending it less, and add green onions to one side before you flip it. So great!
I am not sure what hoecakes are but I am very glad you liked them!
I’m sorry but these did not work at all. The taste was good however they were ill-textired and came out more like scrambled eggs. Ugh, yet another failed keto baking(ish) recipe.
Hi SK. I am sorry you found these didn’t come out well but I assure you that they do indeed work. I and many readers have made them countless times. A few things to consider…. a GOOD non-stick pan is the key thing here. If yours is only so-so, it can be problematic. Keep your heat super low, as you don’t want them to cook too fast. And make sure to only grease the pan once as butter/oil thins out the batter when it hits the pan. That’s part of the reason a good non-stick pan is vital here, because you shouldn’t be greasing your pan much.
Love how simple these are – super light. So many possibilities with toppings we never get bored!
Love how simple these were to put together and so tasty too!
Growing up in Europe I LOVE Crepes, although as I have gotten older I try to stay away from them = )
I wonder if this would work with Ricotta? also lower in calories. ** Has anyone made these with a hand-held crepe maker?
Ricotta won’t work the same way simply because it doesn’t have the binders such as xanthan gum, as cream cheese does. But you could try adding a 1/4 tsp or so of xanthan to help hold them together.
Sharron Taylor says
I have been making crepes for over 40 years and was excited to find a recipe using almond flour and cream cheese, a new twist on the familiar. Unfortunately, even though I am well versed with the finger method of turning crepes over, these broke up a lot and very hard to get the crepe flipped. I ended up using a plastic pancake turner which only partially helped. Any idea what went wrong? The taste was delicious.
Sounds like yours needed more structure, which could be issues with either the brand of cream cheese, or the almond flour. I might suggest adding a touch of xanthan gum next time. I use a plastic flipper too, but only to loosen the edge so I can grab it with my fingers. Also, no matter how many times I’ve made these (and it’s a lot), the first one always comes out badly. Make sure your pan is a good non-stick one.
Thank you, these are amazing! I made half batch and got 6 crepes. Used Monkfruit sweetener instead. I ate my crepes with ChocZero syrups (caramel and chocolate flavors).
Laura Valeria Perez says
Hi! I´´m sure I´ll try them but is it possible to replace almond flour with coconut flour?? Almond flour is really expensive here in Argentina. If it is possible, how would I do it? thanks a lot for sharing.
So sorry, not in this recipe. They are so different, that coconut flour requires a completely different approach.
Paige Martin says
Loved the recipe. Added my own twist to it but i made an entire crepe cake with it for dessert. In love ❤❤❤wish i could add a photo.!!!
I love these! I’ve made them so many times and they always come out perfectly. The best! We make them savory with goat cheese and mushrooms.