Easy Keto Crepes are thin, flexible, and perfect for a French-style Keto Breakfast! Bonus, this keto almond flour crepe recipe is also gluten-free, made with low-carb almond flour and only 1.6 grams of net carbs per serving.
No, you can’t eat an authentic French crepe recipe on a keto diet because it’s made of wheat flour, milk, and white sugar. The three main ingredients in crepes are high in carbs and spike your blood sugar level very quickly.
Keto Crepes, an egg crepe keto recipe, are thin, flexible pancakes usually filled with sweet keto crepe filling like chia seed jam or almond butter.
They mimic the texture of classic French crepes without using high-carb flours or sweeteners.
Keto crepes are easy to make at home using a few basics ingredients. All you need is a high-speed blender or food processor to blend the ingredients.
First, add all the ingredients into the jug of a high-speed blender and blend at high speed until it forms a smooth crepe batter.
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Then, transfer the batter into a large mixing bowl and rest the batter for 5 minutes before cooking.
Finally, heat a 10 inches non-stick crepe pan or skillet over medium heat. Use a piece of absorbent paper to rub the crepe pan with butter or coconut oil.
Pour 1/4 cup of batter into the pan. If you are new at making crepes, it’s better to pour the batter on the side of the pan, not the center.
Then, tilt the pan and rotate in a circular motion to spread the batter as thin as possible all other the pan. You might have to add a little more batter if you didn’t tilt the pan fast enough, to fill all the pan surface.
Cook the crepe for 2 minutes on one side or until the edges start to dry out and their color is golden brown.
Most classic crepes recipes use a long spatula to slide under the crepes to flip it over. But, for keto crepes, do not use a spatula to avoid breaking the crepe in the center.
Instead, loosen the crispy dry sides of the crepes with a spatula and then use your fingers to peel off the crepe and flip.
Keep cooking your keto crepe for 1-2 minutes on the other side until golden.
Place the cooked keto crepe on a plate covered with parchment paper and cover the plate with a piece of foil to keep the crepe warm.
Meanwhile, keep cooking the leftover batter, making sure your grease the pan between each keto crepe batter addition.
These keto crepes store very well in the fridge for up to 4 days. Stack the crepes on a plate, wrap it with plastic wrap to prevent them from drying out, and store them.
You can also freeze this crepe keto recipe, but to do so, wrap each crepe individually into plastic wrap or in a ziplock bag.
Crepes are always filled with some delicious toppings, sweet or savory, depending on what you crave. Below I listed the best keto filling for sweet or savory crepes.
Sure, you can use this recipe to make savory low-carb crepes. To do so, skip the sweetener in the batter and replace it with a pinch of salt or garlic salt.
For savory crepes, first, bring back the cooked crepe in the crepe pan and top half of the crepe with any shredded cheese or soft cheese you love like:
Then, top up the cheese with some of the following ingredients:
Finally, fold the other half of the crepe back to close the crepe into a half-moon shape. Cover with a lid for 2 minutes on low heat to melt the cheese.
You must use a crepe pan or pancake griddle for cooking crepes but never use a frying pan!
There are a few differences between a crepe pan and a frying pan, explaining why a crepe won’t cook evenly in a frying pan.
For example, a crepe pan has:
A crepe is ready to be flipped over when the edges are crispy, dry, and pull out by themselves from the pan. The center of the crepes should also be set, still moist but not runny.
A crepe might stick to the pan if you didn’t use:
The thickness of your keto crepes depends on the speed at which you tilt and rotate the crepe pan after adding the batter. The faster you tilt the pan, the better it spread on the pan and covers the surface.
The trick to making a thin keto crepe is to:
A keto crepe contains 4 times fewer carbs than a regular authentic French crepe recipe.
Below is the nutrition panel for a 10-inch keto crepe without filling:
For a fulfilling keto breakfast, you can eat 2 keto crepes with the filling of your choice.
Two crepes bring 3.2 grams of net carbs.
No, you can’t swap any of the flours in this recipe for any other flour. Stick to the ingredients!
Have you made these keto crepes? Share a comment or review below to tell me how much you love them!
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.