Pumpkin crepes are low-carb and gluten-free healthy breakfast or dessert for any occasion. A delicious recipe made with coconut flour, almond meal, and a coconut cream pecan maple filling. If you’re missing bread for breakfast these keto pumpkin crepes will make a tasty low-carb bread replacement.
What ingredients in the Pumpkin Crepes
This recipe uses a combo of my favorite low-carb flours, plus some delicious pumpkin puree and pumpkin spices. These pumpkin spice crepes are the best healthy crepes on for breakfast, dessert, or any occasion where you need a sweet treat!
All you need to make this batter is 6 simple ingredients:
Almond flour or almond meal, both work very well.
Coconut flour, make sure it sifted before you measure it, or at least make sure there are no lumps in your flour It tends to happen if you store your coconut flour for a while as it is highly water absorbent, lumps form with time and humid air.
Pumpkin puree – Use 100% pumpkin puree from a can, with no added sugar. Pumpkin is a good keto-friendly vegetable, check out how it ranks against other low-carb vegetables.
Sugar-free crystal sweetener – you can also use stevia drops or any natural sweetener you like.
Pumpkin spices – there’s no Pumpkin Spice Crepe without the traditional pumpkin spices!
The best Pumpkin Crepe Fillings
You can fill these low-carb pumpkin pancakes with the fillings of your choice, it is delicious as a savory pumpkin crepe. I highly recommend this delicious combo of whipped coconut cream, chopped pecan, and sugar-free flavored maple syrup. To make your own sugar free whipped coconut cream you need:
Canned Coconut cream – make sure it contains more than 91% of coconut cream or it won’t work
Stevia Vanilla drops
Bring your can of coconut cream to the fridge for at least 24 hours. The next day, open without shaking the can.
Scoop out the thick cream on top of the can, discard the water. Whip the cream in a cold bowl as you would do with regular cream. After 3 minutes a lovely whipped cream form, flavor with stevia drops.
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This is a very easy pumpkin crepe recipe, ready in 15 minutes. It tastes delicious for any time of the day and they are very fulfilling are they are loaded with fiber and protein.
More keto crepes recipe
If pumpkin is not your thing here are some other delicious keto crepes recipes to try:
Coconut flour crepes are easy low-carb desserts crepes perfect to satisfy 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.
Those Almond Flour Crepes contains only 3.8 g net carbs per crepes. Easy 4 ingredients recipes with eggs, almond flour, coconut oil and cinnamon. Best Low carb dairy free crepes. Gluten free, paleo and sugar free too. Those almond flour crepes are crispy, light and a delicious low carb breakfast crepes.
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In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices.
Add in pumpkin puree, almond meal, coconut flour, and sugar-free crystal sweetener. Vigorously whisk to avoid, as much as possible, to form coconut flour lumps. It's fine if there are a few small ones, don't worry. Or you can also use an electric beater for a smoother batter.
You should have a slightly thick batter by now. Set aside 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper. I usually use 1/2 teaspoon before cooking each crepe. Don't leave the oil on the pan or you will fry the crepe.
Warm the non-stick crepe pan for 2 minutes on medium heat When your pan is very hot, pour 1/3 cup of crepe batter in the middle of the pan, tilt quickly the pan, making round movement, to spread the batter evenly on the pan. Add more batter if needed to cover the surface of your pan.
Cook 2-3 minutes on one side or until the edges are getting crispy and don't stick to the border of the pan.
Using a flat tool or your finger, flip over the crepe. If it is too fragile, keep cooking for a few more seconds on that side before flipping the crepe. Cook for 1 minute on the other side.
Place the cooked crepes on a plate and repeat this process until all cooked. This batter makes 6 crepes of 20 cm (8 inches) or 4 large crepes 24 cm (9.5 inches)
Pecan Coconut cream filling
Fill each crepe with 1/4 cup of whipped coconut cream. Close the crepe. Sprinkle chopped pecan and drizzle sugar-free maple-flavored syrup on top.
Store crepes for up to 3 days in the fridge. Place them on a plate covered with plastic wrap to avoid them to dry out.
Rewarm on the crepe pan for 1 on both sides on medium heat.
Toasted pecan: I simply melt 1/2 teaspoon of coconut oil in a saucepan on medium heat, add the chopped pecan, and toasted them for 2 minutes. Drizzle some sugar-free liquid syrup at the end if you like them sticky and sweet.