Coconut flour crepes are easy gluten-free crepes perfect to satisfy your sweet tooth with almost no carbs! These are the best keto crepes you are dreaming of. So, keep reading.
Whether you crave a sweet crepe for breakfast or a cheesy ham and cheese crepe, this recipe works with any filings.
Coconut flour crepes – gluten-free and keto
There is no secret about this, I am a crepe fan. Well, I am French meaning that eating crepes is a bit of a tradition, a cultural thing. Since I started a low-carb keto diet years ago, I created many low-carb crepe recipes.
My all-time favorite is the low-carb almond flour crepes recipe. But some days, I like to bake with different flours so keto crepes with coconut flour, here you are!
Easy crepe recipe with 6 ingredients
All you need to make delicious coconut flour crepes are 6 simple low-carb ingredients.
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 you 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 ingredient. Trust me, it makes the texture that much better.
Unsweetened almond milk – or water but honestly almond milk adds a delicious texture without the carbs, so go for it!
Vanilla extract – optional if you want to use these crepes for a savory breakfast, add herbs and salt instead.
Keto crepes with coconut 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 get the perfect result.
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
Struggling with Keto Baking?Subscribe to my Keto Baking email series, receive 10 FREE Keto Baking Printables, and become a Keto Baking STAR!
So if you are on a low-carb diet right now and craving a delicious guilt-free sweet dessert or breakfast my keto coconut flour crepes are the one you need! The best low-carb crepe fillings are listed below.
I recommend adding the crepe filling in the crepe before folding. Return the crepe to the crepe pan to melt the sweetener, nut butter, or cheese for a savory version. Fold in triangle or roll as a wrap to serve.
Nut butter or seed butter-peanut butter, almond butter, sunflower butter.
Yogurt or cream – dairy-free coconut cream or yogurt, yogurt, heavy cream, or whipped cream.
Coconut flour crepes are easy low-carb dessert crepes perfect for satisfying your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits, or nut butter. It is a 100% Dairy-free, paleo, and gluten-free crepe recipe that all the family loves.
1tablespoonAlmond Flouralso known as almond flour/ground almond
New to Keto?Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
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 forms 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-oiled 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 the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy, and unstick easily from the pan. The center should be set and dry before you flip over to prevent the crepe from breaking.
Brown on other sides for about 1-2 minutes and serve hot with your favorite fillings - see recipe notes for inspiration.
Crepes size: I made 6 mini crepes of 12 cm (4.7 inches) with this recipe. I used a non-stick mini frying pan. Storage: you can store your crepes on a plate, covered with plastic wrap, in the fridge for up to 2 days. Rewarm in the pan for a few minutes, add some filling, and enjoy.Low carb filling ideas: nut butter (almond butter, peanut butter, coconut butter), yogurt, cream cheese, raspberries, monk fruit sugar or erythritol, sugar-free chocolate chips, sliced almond, seeds, or crushed peanuts, etc. In the picture, I used almond butter, erythritol, and fresh raspberries.
* Percent Daily Values are based on a 2000 calorie diet.
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 sugar alcohols 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 sugar alcohols 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.