Almond Flour Crepes (Low-Carb, Gluten-Free)
By Carine Claudepierre
Published on 04/04/2016 - Last updated on 03/26/2025
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Almond Flour Crepes
Ingredients
- 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 Granulated Sweetener Monk fruit or erythritol
Instructions
- 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.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
Why You’ll Love These Crepes With Almond Flour
This recipe is amazing because it’s:
- Gluten-Free
- Dairy-Free
- Low-Carb
- Keto-Friendly
- Diabetes-Friendly
- Ready in under 20 minutes
- 5 Ingredients only
- Tastes like real Crepes
Ingredients and Substitutions
All you need to make these easy low-carb crepes are 4 simple ingredients:
- Eggs – I use large, free-range eggs.
- 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.
How To Make Almond Flour Crepes
This crepe recipe is one of the best keto diet recipes using almond flour and it’s ready in just minutes.
Pour all the crepe ingredients into a mixing bowl.
Stir the batter with a whisk until it’s light and thin.
Pour some of the batter on a hot, oiled crepe pan and tilt it to cover it.
Cook the crepe for 2 minutes before flipping it and cooking again.
Crepe Filling suggestions
There are many ways to appreciate those almond flour crepes. You can either add a sweet filling or a savory filling.
Place your fillings in the middle of the crepe.
Fold the crepe and top it with sliced almonds and a drizzle of peanut butter.
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
Storage Instructions
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:
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
My son and daughter both love the sweet version I leave out the sweetener and ad more more cinnamon and vanilla. I make a savory version with garlic powder pepper and Italian seasoning and use as a wrap alsome low carb and vary tasty recipes thank you Greg
That savory version sounds delicious!
I just had these for breakfast as I’m a huge sweet breakfast lover!! I couldn’t believe how simple and easy the recipe is! I will definitely make them again!! Thank you so much 🙂
I had a special dinner for my husband last night and I wanted sort of a fancy dessert. These crepes were easy to make and I filled them with a cream cheese/ whipping cream,strawberry filling, topped with strawberries and sliced toasted almonds. They were delicious. I have found a new company desser!
Can I freeze them for 1 month?
Yes you can!
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 put in 2 eggs and 3 egg whites and they turned out great!!!!
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.