Keto Coconut Flour Crepes only 6 ingredients
Coconut flour crepes are easy gluten free crepes perfect to satisfy your sweet tooth with barley no carbs! Those are the best keto crepes you are dreaming of so keep reading.
Coconut flour crepes – gluten free + keto
There is no secret about this, I am a crepe addict. Well, I am French meaning that eating crepes is a tradition, a cultural thing. Since I started a low carb keto diet 6 years ago, I created many low carb crepes recipe. My all time favorite is the low carb almond flour crepes recipe but some days I like to bake with different flour so keto crepes 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 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
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 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.
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 filling are listed below. It recommended to add you crepe filling in the opened crepe. Return the crepe to the crepe pan to melt the sweetener or 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
- Sweetener – sugar free crystal sweetener – erythritol, Monk fruit or sugar-free flavored maple syrup, sugar-free powdered erythritol
- Fresh berries – raspberries, strawberries or blueberries
- Dried ingredients – unsweetened desiccated coconut, sliced almonds, crushed peanuts, unsweetened cocoa powder
- Savory filling – 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.
XOXO Carine
Coconut flour crepes
Ingredients
- 4 Egg
- 1 tablespoon Coconut oil melted
- 1/4 cup Unsweetened 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 Flour also known as almond flour/ground almond
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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.
Leave a comment
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.
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.
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.
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.
What are the carbs and fiber per crepe? Thank you.
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.
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.
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.
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.
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.
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.
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.
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.
“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.
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?
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.