Almond Flour Crepes (Low-Carb, Gluten-Free)
These almond flour crepes are thin, light, and crispy crepes made with only 4 ingredients and no dairy!
The perfect low-carb crepe recipe for the whole family and perfect to pair with a cup of my bulletproof coffee for breakfast.
Yes, it is a crepe recipe without milk, a gluten-free crepe recipe perfect for dessert or breakfast.
What Are Almond Flour Crepes
Almond flour crepes are delicious, thin, low-carb crepes that are also gluten-free. It is an amazing sweet crepe recipe for breakfast or dessert.
And it is much healthier and far lower in carbs than the authentic crepe recipe.
Why You’ll Love This Recipe
This recipe is amazing because it’s:
- Ready in under 20 minutes
- 5 Ingredients only
- Tastes like real Crepes
How To Make Almond Flour Crepes
This crepe recipe is one of the best keto diet recipes using almond flour.
Plus, all you need to make these easy low-carb crepes are 4 simple ingredients:
- Almond flour – also known as almond meal or ground almonds.
- Vanilla – vanilla essence or vanilla paste, check the ingredient list as some vanilla pastes or essences contain sugar!
- Ground cinnamon – optional but super tasty.
Almond Flour Pancakes vs Almond Flour Crepes
There is some confusion between crepes and pancakes, so let me help you understand the difference between them.
First, the texture of a crepe recipe batter is always thinner and more liquid than pancakes. It is because you want crepes to be larger, thin, and crispy.
Secondly, crepes can be eaten with savory or sweet fillings, while pancakes are mostly eaten sweet.
Finally, crepes are originally from France, while pancakes were eaten first by Roman and Greek.
So if you like thick crepes, use my almond flour pancake recipe. But otherwise, keep reading for a tasty, thin almond flour crepe.
Almond Flour Crepe Filling
There are many ways to appreciate those almond flour crepes. You can either add a sweet filling or a savory filling.
The best low-carb sweet crepes fillings are:
- Sugar-free crystal sweetener – the easiest and most delicious crepe is filled with sugar-free crystal sweetener. I recommend a Monk fruit crystal sweetener and a dash of cinnamon or lemon juice.
- Whipped coconut cream and berries or regular whipped cream.
- Sugar-free maple syrup – I use Monk fruit syrup as it has no carbs, no sugar, and it is natural.
- Sugar-free hazelnut spread– my chocolate hazelnut spread recipe is 100% sugar-free and keto-friendly. It is absolutely amazing in these crepes for breakfast.
- Homemade peanut butter
- Yogurt, berries, a drizzle of nut butter, and sliced almonds – If you don’t eat dairy, use dairy-free coconut yogurt. You can also use greek yogurt if you can eat dairy.
- Sugar-free chia seed jam
How To Cook Keto Crepes
These almond flour crepes are very simple to make. So don’t be afraid to try this recipe, even if you are not a chef!
It is truly a no-fail recipe for sure. The batter will spread evenly and cook beautifully as long as your pan is hot enough.
Only 2-3 minutes on both sides, and they are ready to eat. You will love the delicious crispiness of the borders.
The texture is light, crispy, and perfect for making a dessert or a sweet breakfast.
The unfilled keto crepes can be stored in a fridge on a plate for up to three days.
Make sure you cover the plate with plastic wrap to prevent the crepes from drying out. It’s also possible to freeze them, but you’d have to put them in individual plastic wrapping.
Rewarm them on a crepe pan and fill them with the filling of your choice.
More Crepe And Pancake Recipes
For more crepes recipes, check my recipes below:
Almond Flour Crepes
Want My Kitchen Equipment?
- 4 Eggs
- ¼ cup Almond Flour
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Ground Cinnamon
- 1 tablespoon Coconut Oil to grease the crepe pan
- 1-2 tablespoons Crystal Sweetener Monk fruit or erythritol
- In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
- Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
- Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
- Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
- Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
- Repeat for the next crepes.
- To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
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Category:BreakfastCrepes & Pancakes
Cooking Method:One Bowl
Preparation:5 Ingredients Or LessUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Wow! I made these for the first time and they are really good. Easy to
make and pliable, they did not break apart. The first one a bit fiddly to flip so tried a smaller pan with the 1/4 cup which made it a bit thicker to handle and easier to flip. I couldn’t resist eating the first one as it didn’t look as good as the others 😋. Will have crepes for breakfast next week. Yummy! Thank you for sharing 😍
Thank you so much for posting almond crepes recipe!! Trying to cut carbs and needed a good start which I found in your crepes!! Such a quick easy recipe and I added cheese, sautéed onion, mushrooms and cheddar, so delicious that my husband kept asking for bites😂
Thanks for the recipe. Nice and simple, and fast to make.
I gave one to my mother and now she wants to make some, but wants to know if she can freeze them?
Absolutely, freeze them flat, wrapped in plastic wrap and thaw in the fridge the day before
I love and miss savoury pancakes. You suggest leaving out the vanilla and cinnamon for this. Would you not want to leave out the sweetener (erythritol) as well or would you want to replace the sweetener? Can’t wait to try the recipe!
Yes for savory option, leave out any sweetener, cinnamon and vanilla. Add garlic powder or salt instead.
Before doing them, I have a question. Is it possible to reduce the amount of eggs from 4 to 3,?
I am not sure it will work well, the crepes might be dry and broke
I will be trying this buy without the coconut oil and replacing the sweetner with maple syrup.
I love these! However, I use only 2 teaspoons of the sweetener and add a quarter cup of milk. My family also loved the texture of these ones! I recommend your recipes to many as so many of them turn out so good! Thank you for doing the leg work for the rest of us to enjoy!
Can cocoa powder be added to make them chocolate? I have a chocolate mouse but ice like the crepe to be chocolate. TIA
It will dry out the batter so I wouldn’t recommend that option or add only 2 teaspoons. Enjoy!
Can’t wait to try both sweet and savory. I going to try it with ricotta and berries for my sweet and ricotta,cheese, fresh parsley and red sauce for my savory. Hope it works
How would these store? (If at all)I’m going to try them tomorrow morning for breakfast and thought it would be nice to have them pre-made
Place the cooked crepes on a plate, film the plate with plastic wrap and store in the fridge up to 3 days. Rewarm on a pan or microwave. Enjoy
Like to try it without eggs what’s good substitute ?
You can’t make this recipe without eggs or using a egg replacer, it won’t work
These look amazing! I’m wondering if they would work as Mandarin pancakes for Moo Shu?
I’ve used Crepini egg thins but they are just too thin, fall apart and are quiet expensive. Would you offe any adjustments to this recipe, or make these omitting the sweet elements? Thank you!
I am not familiar with Moo Shu or Crepini egg so I can’t help much I am sorry. You can omit the sweet ingredients in the recipe but please use regular eggs for best result. Enjoy, XOXO Carine
Great simple recipe that’s changed my life! I’m excited to have found this one.
Thank you for the lovely message! I am so happy you found my recipe blog, Enjoy the recipe around here, XOXO Carine
This was a great recipe. My husband and I are always looking for diabetic and low dairy recipes. We made peach crepes with a coconut milk custard filling and they turned out wonderful. We will definitely use this recipe again.
So pleased with these crepes! I needed to use my smaller (8″?) skillet as the edges were too crispy in my bigger skillet. Even over med-low heat, these cook quickly, as little as a minute per side, so watch closely. Husband had savory (ham and cheese) while I went for sweet (cream cheese, jam and whipped cream). Not super filling, I doubled batch for whole family and got about 10 crepes total, served with sausage links. I bet these would freeze great layered between wax paper. So soft and malleable could also probably use for wraps. Definitely keeping this recipe and making again! Thank you, Carine! xx
I love how you fill the crepes! I am a sweet tooth too and yours looks amazing keto sweet craving fix. I am sure they will make amazing wrap too. Enjoy the keto recipes on the blog, XOXO Carine
These crepes are absolutely delicious! I was planning on making the coconut four crepes (which I’ve made several times are are equally delicious), but as I was reading through the instructions I decided to make these instead. Super easy, light and fluffy! Made six so I saved 3 for the next day, which were also good left over. I topped mine with Greek yogurt and strawberries. So good!!
Thank you ! I love your toppings too. Take care, XOXO Carine
I made these today and they were amazing. I put only a fried egg dash of salt, dash of pepper and fresh mozzarella cheese.
Oh yum! I love how you serve those crepes, very Frenchy as I love them ( I personnaly love to add a piece of ham too :). Enjoy the recipes around here, XOXO Carine.
This was easy and turned out good I just don’t like the eggy texture. To me it was a paper thin omelet.
Sorry to hear that. It is an egg based recipe so it has an obvious egg flavor that is usually pretty well covered by the fillinG and spices. Enjoy the other recipes around here. XOXO Carine.
Hi there! I haven’t tried this yet, but cannot wait to. My question is: how do these warm up? I do a lot of meal prepping, so if I made several for savory and a few for sweet would they microwave well for the fillings?
Of course, they microwave really well! For sweet microwave for 30 seconds and spread what you love inside like peanut butter, sugar free jam, roll and enjoy. For the savory ones you can add ham pieces, grated cheese, fold or roll and microwave until cheese melt. They are perfect for busy mornings and store 3-4 days in the fridge on a plate, sealed with wrap. Enjoy ! XOXO Carine.
Could these be made with egg beaters?
yes sure! but don’t over beat the batter or it will add air. Enjoy the low carb recipes on the blog. XOXO Carine.
Man these hit the spot!!! Easy and delicious! Us low-carbers are always looking for a vehicle for yummy fixings and this is it! I’ll make savory versions in the future for sure.
I topped mine with my homemade pecan butter and it was sooo good! (2 cups pecans, cinnamon and maple extract)
On Cronometer the net carb count for these was even lower than stated so that’s a bonus too!
Thank you again and I look forward to checking out the rest of your blog.
OMG! your pecan butter recipe sounds amazing! I will definitely try to make some for my next crepes. Thanks for sharing and thank you for the lovely feedback on those crepes. I love living a low carb lifestyle and enjoy some treat so here you will find lots of them 🙂 Enjoy the low carb recipes on the blog. XOXO Carine.