If you’re like me and love a versatile, low-carb option for breakfast, brunch, or dessert, then this keto crepes recipe is going to be your new favorite. Crepes are a staple in many kitchens, but traditionally they’re made with all-purpose flour and sugar—not exactly keto-friendly. That’s why I’ve created this simple, foolproof recipe for keto crepes using almond flour. Made with only 3 simple ingredients, they contain only 1 net carb each, with 6 grams of protein! Let’s whip up some thin, light, and absolutely scrumptious crepes that fit perfectly into your low-carb lifestyle.
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What Are Keto Crepes?
Keto crepes are thin, pancake-like delights made with low-carb ingredients that make them perfect for those following a ketogenic diet. Unlike traditional crepes, which are high in carbs, these are crafted to keep your carb count low while delivering all the flavor and texture you’d expect from classic crepes.
One of the most common questions I hear is, “Are crepes keto-friendly?” With the right ingredients, they absolutely can be. This recipe features almond flour, eggs, and a few optional add-ins to create a delicious, pliable crepe that works beautifully for sweet or savory fillings. Best of all, they require just three main ingredients!
Ingredients Breakdown: Why Each One Matters
Eggs
Eggs are the backbone of this keto crepes recipe. They provide structure, hold the batter together, and give the crepes their flexibility. Without eggs, the batter wouldn’t hold up when flipped or rolled with fillings. Plus, eggs are a fantastic source of protein and essential nutrients like choline.
Avocado Oil
I use avocado oil in this recipe because it’s neutral in flavor and adds just the right amount of fat to the batter. Avocado oil also ensures the crepes don’t stick to the pan, even if you’re using a non-stick skillet. As a bonus, avocado oil is rich in heart-healthy monounsaturated fats and has a high smoke point, making it ideal for cooking at higher temperatures.
Blanched Almond Flour
The star ingredient here is blanched almond flour. Unlike almond meal, blanched almond flour is finely ground from almonds with the skins removed, resulting in a smooth texture perfect for crepes. Almond flour keeps the carb count low while adding a subtle nuttiness that pairs well with a variety of keto crepes fillings. It’s also packed with vitamin E, magnesium, and healthy fats—all essentials for a balanced ketogenic diet.
Optional Add-Ins
If you’re making sweet crepes, a touch of vanilla extract or a keto-friendly sweetener can elevate the flavor. For savory crepes, a pinch of salt or even a dash of herbs can be a game-changer. Adding cinnamon to the batter is another favorite of mine when I’m craving a warm, cozy treat.
How to Make Keto Crepes Step-by-Step
- Preparing the Batter: To start, crack four eggs into a mixing bowl and add two tablespoons of avocado oil. Whisk or beat these together until they’re fully combined.
- Sift in the Almond Flour: Sifting is key here for a smooth, lump-free batter. If you’re adding vanilla extract, sweetener, or cinnamon, now is the time to mix those in. Whisk everything together until you have a cohesive batter. If it feels too thick, add a small splash of water to thin it out.
- Cooking the Crepes: Heat a non-stick frying pan over low to medium heat. Lightly grease the pan with a bit of avocado oil or butter. Once the pan is warm, pour a small amount of batter into the center. Immediately tilt and swirl the pan to spread the batter into a thin, even layer that covers the bottom. Cook the crepe for about 30-60 seconds, or until the edges start to firm up and lift slightly. Gently flip the crepe using a spatula and cook the other side for another 15-30 seconds. Keep a close eye on them, as they cook quickly!
- Cooling and Storing the Crepes: Transfer the cooked crepes to a plate and allow them to cool slightly before stacking. This prevents them from sticking together. You can store leftover crepes in an airtight container in the refrigerator for up to three days or freeze them for longer storage. Just layer parchment paper between each crepe to prevent sticking.
Keto Crepes Fillings: Sweet and Savory Ideas
One of the reasons I adore this low-carb crepes recipe is its versatility. You can dress these crepes up with sweet or savory fillings to suit any craving. Here are some ideas:
Sweet Fillings
- Whipped Cream and Berries: A classic combo of unsweetened whipped cream and fresh berries like raspberries, strawberries, or blueberries.
- Sugar-Free Nutella: Spread a layer of keto-friendly chocolate hazelnut spread for a decadent treat.
- Cream Cheese Mixture: Blend cream cheese with a keto-friendly sweetener and vanilla extract for a cheesecake-like filling.
Savory Fillings
- Ham and Cheese: Roll up some thinly sliced ham and shredded cheddar or Swiss cheese for a quick, protein-packed option.
- Smoked Salmon and Cream Cheese: Spread cream cheese over the crepe, add smoked salmon, and top with capers or fresh dill.
- Spinach and Feta: Sauté spinach with garlic and mix with crumbled feta cheese for a flavorful vegetarian option.
FAQs About Keto Crepes
Are Crepes Keto Friendly?
Yes! Traditional crepes made with flour and sugar are not keto-friendly, but this recipe swaps those out for low-carb alternatives like almond flour and keto-approved sweeteners. This makes them perfect for anyone following a ketogenic diet.
Can I Use Coconut Flour Instead of Almond Flour?
Coconut flour is much more absorbent than almond flour, so it’s not a 1:1 substitute. If you want to use coconut flour, you’ll need to adjust the liquid ingredients to achieve the right consistency. I recommend sticking with almond flour for the best results.
How Do I Keep My Crepes From Sticking?
Using a high-quality non-stick pan and greasing it lightly with avocado oil or butter before cooking each crepe is key. Also, make sure your batter is smooth and not too thick.
Tips for Perfect Keto Crepes Every Time
- Use a Non-Stick Pan: This is non-negotiable. A good-quality pan ensures your crepes won’t tear or stick.
- Don’t Overcrowd the Pan: Pour just enough batter to coat the bottom of the pan in a thin layer. Too much batter will make them too thick.
- Flip Gently: Crepes are delicate, so use a thin spatula to flip them carefully.
- Experiment with Flavors: Don’t be afraid to play with add-ins like cocoa powder, lemon zest, or savory spices to customize your crepes.
Why You’ll Love This Keto Crepes Recipe
This recipe is:
- Quick and easy – only 3 ingredients!
- Perfect for sweet or savory dishes
- Made with wholesome, keto-approved ingredients
- Low-carb, gluten-free, and incredibly versatile
Whether you’re enjoying them for breakfast with fresh berries or as a savory dinner roll-up, these keto crepes will quickly become a staple in your kitchen.
Rate, Comment, and Share Your Creations!
I hope you enjoy making and eating these keto crepes as much as I do! If you give this recipe a try, please rate it and leave a comment below to let me know how it turned out for you. Don’t forget to snap a photo and tag me on Instagram—I’d love to see your beautiful creations!
XO,
Sarah
Keto Crepes
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 4 large eggs
- 2 tbsp avocado oil
- 1/2 cup blanched almond flour
- Optional add-ins: vanilla extract, sweetener to taste, cinnamon, spices
Instructions
- Add eggs and oil to a bowl and whisk or beat together until combined.
- Add almond flour, sifting if needed to remove clumps. Whisk or beat again until combined. Add sweetener to batter if desired, and add a small amount of water only if needed to thin.
- Heat a non-stick round frying pan over low-medium heat and lightly oil the pan.
- Pour a small amount of batter into the pan and spread it so that the batter evenly coats the bottom of the pan in a thin layer.
- Cook until the edges begin to firm up, then flip. Keep a close eye on them as they cook very quickly.
- Place crepes on a plate and allow to cool.
- Add fillings and toppings of choice, and enjoy!
Absolutely amazing
Perfect and so easy to make!
I’m trying to eat lower carb and higher protein and this recipe was perfect for that! Recommend!