Those Almond Flour Crepes contain only 3.8 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free. These almond flour crepes are crispy, light, and a delicious, low-carb breakfast.
In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Repeat for the next crepes.
To serve, fill each crepe with the whipped coconut cream, fold in a triangle, and top with the fruits of your choice fresh berries, spicy plum jam, etc.
Storage: The crepes, unfilled, can be stored in a fridge, on a plate. Make sure you cover the plate with plastic wrap to avoid the crepes to dry out. They can be stored for up to 3 days. Rewarm on a crepe pan and fill with the filling of your choice.Low carb sweet filling ideas: whipped coconut cream sweetened with stevia, berries, sugar-free jam, yogurt, sugar-free melted chocolate, desiccated coconut, unsweetened cocoa powder, nut butter (almond, cashew, peanut), seed butter, or even coconut butter.Savory filling: these crepes make a delicious, savory meal as well. Don't add the vanilla and cinnamon to the batter. Add 1/4 teaspoon salt instead. After you cook the almond flour crepes, bring them back to the pan, add a handful of grated cheese, some ham/bacon, grilled vegetables, fold the crepes in half, and return to eat in the pan for a few minutes until the cheese is melted. Favorite combos are cheddar + bacon + fried onion or cream cheese, spinach, and ham.Crepes pan: I used a 9-inch Tefal crepe pan with a non-stick coating.