Keto Coconut Flour Crepes only 6 Ingredients
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.
- Eggs
- Coconut flour – make sure you use fresh coconut flour with no lumps for perfect results
- 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.
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I had a lot of success when baking with coconut flour, like in my low-carb chocolate mug cake or low-carb coconut flour porridge.
Crepe filling ideas – sweet and savory options!
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.
- Sweetener – sugar-free crystal sweetener – erythritol, Monk fruit or sugar-free flavored maple syrup, sugar-free powdered erythritol.
- Fresh berries – raspberries, strawberries, or blueberries – make sure you pick a keto-friendly fruit!
- Dried ingredients – unsweetened desiccated coconut, sliced almonds, crushed peanuts, unsweetened cocoa powder.
- Savory filling – for a savory crepe, opt for cheese, ham, bacon, fried mushrooms, spinach, fried eggs.
The texture of those keto coconut crepes is light, fluffy, and similar to the French crepes I used to eat before.
Other Keto Crepes
If you enjoy Keto Crepes, you’ll love the following:
XOXO Carine
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Coconut Flour Crepes
Ingredients
- 4 Eggs
- 1 tablespoon Coconut Oil melted
- ¼ cup Unsweetened Almond Milk or water
- ¼ cup Coconut Cream melted
- ½ teaspoon Vanilla Extract optional for savory filling
- 2 tablespoons Coconut Flour
- 1 tablespoon Almond Flour 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 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.
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 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.
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Hi there.. Wondering if it can be toasted with a filling in it please? Thank you x
feel free to experiment, I didn’t try this option
Hello! I don’t have coconut cream handy and I can’t have dairy. Could I use coconut milk instead of coconut cream?
You need a high-fat substitute like heavy cream or canned coconut milk (not packaged) or the crepes will be very dry
Amazing recipe thank you so much!
I only used half of the ingredients but somehow I made 4 crepes?!
Don’t have coconut cream at home so I used double cream instead, worked just fine. I also added some baking powder, I did two crepes for sweet filling and two for savory, yum yum!
Thank you for this recipe! They taste great!
Stayed together well and cooked well with an appetizing looking finish but tasted very eggy. Not the crepe texture or flavor that mimics a crepe very well. Probably would taste much better as a savory dish rather than a sweet dish.
Could you replace the eggs with chia or flax eggs?
No I am sorry it won’t work in this keto crepe recipe.
so I love these crepes (plain or with a small amount of peanut butter & sf jam etc), but I couldn’t help wonder if these would be suitable as a noodle replacement in a keto lasagna. I made a TRIPLE batch today, made savory with some garlic powder & Italian seasoning. I got three layers into my 9X13 lasagna – looks beautiful but not cooking it until later in the week. I will come back with the results!!
I am sure it will make delicious lasagna sheet! It may become very soft with the wet pasta filling but delicious, nourishng and fulfilling. Thanks for sharing your idea with me, XOXO Carine.
Delicious, easy and simple. Thank you for sharing Carine. I’ve included it our Banting (the South African version of low carb & keto) breakfast recipe roundup.
Thanks !
I’m allergic to almonds, is there a substitute for the almond meal?
Sure, you can use same amount of sunflower seed flour ! Enjoy. XOXO Carine.
I have almond and sunflower allergies. Is there a different substitute?
You an substitute almond flour by same amount of sesame seed flour or pumpkin seed flour, both are keto. Just note that pumpkin seed flour give a green color to food, not always appealing 🙂 Enjoy, XOXO Carine
Hello, I can’t find coconut cream anywhere… Is it possible to use coconut milk instead?
You can simply use regular cream, heavy cream will be perfect. Coconut cream is sold in can in international/asian food aisle of most supermarket. Enjoy the crepes, XOXO Carine
The coconut flour crepe recipe looks delish. Is the coconut cream sweetened or unsweetened? If unsweetened, where can I buy it? I’m in NY. Thanks.
No it is unsweetened ! I buy it form the supermarket in a can in the asian product aisle. Enjoy! Carine.
We all loved these. I followed the recipe exactly which was easy to do. I filled them with berries and coconut cream. This will be a recipe I return to often. Thank you!!
Thanks for the lovely feedback on those crepes! You may also like the almond flour crepes next time. Enjoy the blog. XOOX Carine.
Thanks for the filling ideas. I can’t eat peanuts, but I’ll try with sunflower or sunbutter. That sounds great!
I forget to list coconut butter too ! If you have a peanut allergy this is amazing as well on hot crepes. Enjoy th low carb recipes on the blog. XOXO Carine.
Hi
I’d love to try the recipe and probably will, but will need to calculate the calories as I can’t believe they are only 59 each. The egg content alone (4 eggs in 6 crepes) comes to 52 calories each.
(78*4=312 divided by 6 is 52).
Is this correct or am I missing something?
Thanks
Al
Hi Al, Apologies for little issue with the nutritional plugin, it has been updated. One crepes contains 108 kcal and 1.4 g net carbs. Enjoy. 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.
really good crepes, thanks
Thank you for trying them. 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.
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 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 found them a bit too eggy too but not burnt at all. I suspect that the pan was too hot. I did try adding a bit more coconut flour and psyllium and some water and i subbed psyllium as another commenter suggested as i had no almond flour. They held together really well… the egg flavour was reduced. Amazing with blackberries and a cream cheese yogurt mix. Thanks for the recipe. You’re website is great! ???? also thank you with your patience in replying to all the other readers comments. Some food bloggers are so snippy. It’s so nice you aren’t
Hello! I am so happy to read your comment today. That blackberry cream cheese filling sounds so good in those crepes! I am sure it will be a bit less eggy if you add some almond flour next time. Enjoy the recipe around here and always comment if you need anything, I love to help and read all the comments 🙂 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.