Coconut flour crepes – Low carb Sugar Free Dessert
There is no secret about this : I am addicted to crepes and low carb bread recipe, you know it ! Well, I am French and eating crepes every week is part of my culture. I love having crepes or dessert , to fix my sweet tooth without blowing my carbs level. Usually, I go for my low carb almond flour crepes but today I want something different. I am a coconut flour lover so I give a try to coconut flour crepes. I saw many good recipes online to inspire from but I choose to develop my own adding few tweaks and make those more close to the Authentic French Crepes recipes I had as a kid.
All you need to make those coconut flour crepes is prety basic, 6-ingredients:
- Eggs
- Coconut flour
- Almond meal – also known as ground almond or almond flour – don’t be tempted to replace by more coconut flour it won’t create the same fluffy light crepes! Coconut flour is very liquid absorbent and if don’t respect the ratio it will end up dry and crumbly.
- Canned Coconut cream – the thick one from the can, don’t skip this ingredients trust me, it makes the texture SO much better
- Unsweetened almond milk – or water but honnestly almond milk add an delicious texture too without the carbs so go for it!
- Vanilla extract – optional if you want to use those crepes for a savory breakfast, add herbs and salt instead
Coconut flour – low carb dream flour
Coconut flour is one of my favorite low carb flour. It is not the easiest to bake with at first, because it is highly liquid absorbent and you have to balance this with lots of eggs, milk or another flour to create the perfect results. I had lots of success baking with coconut flour like in my low carb chocolate mug cake or low carb coconut flour porridge.
So if you are on a low carb diet right now and craving a delicious guilt-free sweet dessert my sugar free coconut flour crepes are the one you need! I stuffed my crepes with almond butter, a bit of sugar free crystal sweetener – erythritol works for me and fresh raspberries. It was very tasty, the texture of the coconut crepes is light, fluffy and similar to the french crepes I used to eat before. Enjoy the treat and see you soon on the blog!
Watch the Coconut Flour Crepes recipe video and make them now !
Coconut flour crepes
Ingredients
- 4 eggs
- 1 tablespoon extra virgin coconut oil melted
- 1/4 cup almond milk or water
- 1/4 cup coconut cream melted
- 1/2 teaspoon vanilla extract - optional for savory filling
- 2 tablespoons coconut flour
- 1 tablespoon almond meal also known as almond flour/ground almond
Instructions
- In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
- Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
- Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
- Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
- Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.
Video
Notes
Nutrition
Hi! What could I do in place of the almond flour? My boyfriend is allergic and I can’t use it, but were both trying to stay low-carb.
Hi ! If you are not allergic to other nuts try hazelnut meal. Arrowroot flour will be a good option too, slightly higher in carbs but it is only a small amount in this recipe so it will be fine. Enjoy the recipe ! XOXO Carine.
Bob’s Red Mill has hazelnut flour.
Not sure what you mean as I did not use hazelnut ground in this recipe. Could you please be more specific?
“This recipe is one of my favorites but I substitute the almond flour (this was due to lack of ingredients) with tapioca flour and I have found that it actually produces a much more bonded crepe while added more moisture that the coconut takes out and the flavor is right on. I do add cinnamon, nutmeg, stevia and a tiny bit of real maple syrup and they are to die for. Thanks so much for the amazing recipe.
I used Psyllium husk ground. Instead of Almond flour. Worked perfect. Love this recipe! Super easy
That’s an amazing idea ! I will give this a go as it looks wonderful 🙂 Thanks for sharing with me. Enjoy the blog recipes, XOXO Carine.
Hey I didnt have almond flour so I just used extra coconut flour,a pinch of shredded coconut and some cream cheese and it came out great! Almond flour is too grainy anyway!
That looks amazing! Thanks for sharing your recipe adaptation. Enjoy the recipes on my blog. XOXO Carine.
Hi this sounds good but can I use an egg substitute in place of the eggs.
Hi! This crepe recipe required lots of eggs and it won’t work with a replacer. Coconut flour is a very absorbent flour that needs eggs to create a crepe batter. However, I have got a chickpea flour crepe recipe without eggs if you like vegan crepes. It is here. Enjoy ! XOXO Carine.
Very good results!! No need to change or substitute anything and turned out just as I expected. I filled with banana/pnt butter and topped with syrup for breakfast. Filled with deviled egg, lettuce and sprouts the next day. Thank you very much!
I am SO happy to read that lovely comment! Thanks heaps ! I love your savory filling idea 🙂 Thanks for sharing with me Karla. XOXO Carine.
I am also allergic to almond flour. I believe Cassava flour is lower on Carbohydrates. Do you know if it could be substituted?
Hi, this is a recipe designed to use coconut flour. You can’t subsitute for another flour as coconut flour is very absorbent flour with 40% fibre. If you can eat chickpea flour try my chickpea flour crepes recipe or buckwheat flour crepes recipe. Both are healthy gluten free crepes recipes without almonds. Enjoy the recipe ! XOXO Carine.
What are the carbs and fiber per crepe? Thank you.
Hi, the full nutrition panel is provided just after the recipe cad, scroll down for the carbs, fibre, sugar info. Thanks. Enjoy the lovely crepes. XOXO Carine.
I also need the carbs (I don’t know what or where the ‘recipe cad’ is?
The carb count and the full nutrition panel is always provided after the recipe card (where the recipe is written) scroll down a bit more for the full info. But overall a crepe is barely 1 g net carb. XOXO Carine.
How many crepes is a serving size?
This recipe makes 6 crepes. Nutrition panel is for one serving meaning one crepes, no filling. Enjoy the recipe, XOXO Carine.
Obviously it does add a bit of carbs so I have done 1/2 almond and 1/2 Tapioca and they still come out very nice.
Yes! Tapioca flour or arrowroot flour contains a good amount of carbs and not much fiber. That is why I am not using much arrowroot flour or tapioca flour in my crepes recipe. But I totally agree, the texture is better with it 🙂 Thanks for sharing your alternative! XOXO Carine.
These are perfect, except our difficulty is that besides eliminating all these other foods, we’ve needed to eliminate eggs.
Would you be willing to explore if this is possible with an alternative egg option? My family and I would love you forever. 🙂
I am so sorry but this one is definitely a egg based crepe recipe intended to be low carb. If you can have some carbs I would recommend my egg free buckwheat flour crepes or chickpea flour crepes recipe. Both are egg free and gluten free! Enjoy the recipe on the blog. XOXO Carine.
I would really like to try this but forgot to buy coconut cream (thought I had some). Do you think heavy cream would substitute ok?
Sure! Any full fat cream will work, it is just that I don’t eat dairy 🙂 Enjoy the recipe. XOXO Carine.
I literally just made these they have good consistency but holy crap they taste and smell like burnt eggs, not crepes. Is there someway to cut out the super eggness?
I am very sorry you did like the taste of those coconut flour crepes. First, if it taste ‘burnt’ it means you probably fry the crepes – too much oil. I also recommend to use a piece of absorbent paper to rub the oil on the crepe pan to avoid too much oil that crisp, burn the crepes. If you don’t watch the carbs too closely you can decrease the egg flavor by adding 2 tablespoons of arrowroot flour into the batter. The texture is closer to a regular crepes, less eggy but you will increase your carbs count slightly. If you are not a fan of egg flavor you can also play with spices and flavor in the batter. For a sweet crepe add some erythritol to sweeten the batter, ground cinnamon, nutmeg or extra vanilla seeds! Let me know ! XOXO Carine.
I HAVE NEVER EVER FOLLOWED A RECIPIE, OR GOTTEN A RECIPIE FROM PINTEREST AND MY MIND IS BLOWN!!!! Had an awful day at work (week 3 of the keto flu, still going strong) was incredibly depressed thought id make my first keto recepie (rather than just kicking out carbs). I have never done this before, and my goodness, it is MINDBLOWINGLY GOOD. Its like a macaroon with a crepe had a child and made it healthy. THANK YOU FOR DOING WHAT YOU DO, it seems to me mindless frankly speaking to make food blogs – like frankly who cares? But now I see the light. Thanks for this!
Hello! This is the most beautiful comment I read this morning. Thank YOU for giving me your confiance, and try my recipe. I hope you feel better too. The keto flu won’t last you will get there. Be strong, you can do this! That is why I am blogging you see, I am not on keto but low carb sugar free diet for 5 years. I had diabetes, I know the struggle to find a good recipe that fix your mood but don’t blow up your carb count. That is why I am sharing those here. You will find plenty of easy low carb/keto friendly recipe on my blog. Enjoy this place and keep doing what you are doing! You will feel great. Any questions, just mail me, happy to help with any recipes. XOXO Carine.
I see you said to store in refrigerator for up to 2 days, but what about freezing. I’d rather not make very often, my current condition just has me so tired.
Yes sure you can freeze crepes too. Make sure you defrost at least 3-4 hour before, rewarm in the crepe pan and enjoy! XOXO Carine.
really good crepes, thanks
Thank you for trying them. XOXO Carine.
So delicious. Taste just like a normal crepe. I made a sour cream, lemon sauce that I normally eat with crepes. 1/2 cup sour cream 1/4 cup heavy cream, 1 tbsp stevia in the raw, 1 lemon zested and a tbsp lemon juice
I love that creamy lemon sauce! Yum, thanks for trying my crepe recipe and sharing this. Love from NZ, XOXO Carine.