If you’re looking for a low-carb breakfast that tastes like dessert, try these Keto Peanut Butter Cup Crepes! They feature gluten free chocolate crepes filled with creamy high-protein peanut butter filling, topped with whipped cream, sugar free peanut butter cups, and extra drizzles of peanut butter and chocolate. Each crepe has just 3g net carbs and 12g of protein, making them perfect for a high-protein, low-carb breakfast or dessert.
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Why This Keto Peanut Butter Cup Crepes Recipe is the Best
1. Dessert-for-breakfast: These taste like peanut butter cups in crepe form, but they’re refined sugar-free and low-carb.
2. High-protein: Each crepe has 12g of protein thanks to protein packed ingredients and filling.
3. Perfect for special occasions: These are fun and impressive for holidays or birthdays but easy enough to make on a regular weekend.
Ingredients Breakdown
Eggs
Provide structure to the crepes and keep them high in protein and naturally low in carbs.
Avocado oil
Helps keep the crepes flexible and tender while adding healthy fats.
Blanched almond flour
The perfect low-carb alternative to traditional flour. Make sure it’s blanched and finely ground for the best texture.
Cocoa powder
Adds rich chocolate flavor to the crepe base. Dutch-processed or natural both work well.
Creamy peanut butter
Forms the base of the filling. Use a natural creamy peanut butter with no added sugar for best results.
Greek yogurt
Makes the filling thick and creamy while adding a boost of protein.
Sweetener of choice
Allulose, monk fruit, or powdered erythritol all work great here. Adjust to taste.
Optional toppings
Sugar-free peanut butter cups, whipped cream, chocolate drizzle—these really take it over the top but are totally customizable.
How to Make Keto Peanut Butter Cup Crepes
1. Whisk the eggs and oil
Add eggs and avocado oil to a medium bowl and whisk until well combined.
2. Mix in dry ingredients
Add almond flour and cocoa powder (sift if clumpy). Whisk until smooth. Add sweetener to the batter if desired and thin with water if needed.
3. Heat the pan
Use a lightly oiled non-stick pan over low-medium heat.
4. Cook the crepes
Pour a small amount of batter into the pan and quickly spread to coat the bottom. Cook until the edges set, then flip and cook the other side.
5. Cool crepes
Transfer cooked crepes to a plate to cool before filling.
6. Make the filling
Stir together peanut butter and Greek yogurt. Sweeten to taste.
7. Fill the crepes
Spread filling over half of each crepe and add chopped peanut butter cups if using. Fold crepe in half, then in half again.
8. Add toppings and serve
Top with whipped cream, chocolate drizzle, and more chopped peanut butter cups if desired. Enjoy immediately!
Tips for Success
1. Use a good non-stick pan: This makes flipping the crepes much easier and prevents tearing.
2. Don’t rush the flip: Wait until the crepe edges are dry and set before flipping.
3. Customize the filling: You can use chocolate Greek yogurt, swap in almond butter, or even add collagen powder to the mix.
Peanut Butter Cup Crepe Variations
1. Chocolate Hazelnut Crepes – Use hazelnut butter instead of peanut butter and top with chopped hazelnuts and sugar-free Nutella.
2. Banana Peanut Butter Crepes – Add a few slices of banana (if not strictly keto) or banana extract to the filling.
3. Mocha Crepes – Add a bit of espresso powder to the batter and fill with chocolate protein whipped cream.
FAQs
You can swap the Greek yogurt in the filling for a dairy-free yogurt or coconut cream. Just make sure it’s relatively thick in texture for best results.
You can reheat the crepes (without filling) gently in a pan or microwave without the toppings, but I honestly prefer enjoying these cold for leftovers!
There are several brands that make great sugar free peanut butter cups that you can usually find in the chocolate or candy section of the grocery store. You can also make your own using melted sugar free chocolate, peanut butter, and cupcake liners.
Yes, if you want to lower the calorie and fat content a bit, you can use powdered peanut butter. You can mix it directly into the yogurt if you want a very thick filling, or reconstitute it with water first before mixing with the yogurt.
Try This Keto Peanut Butter Cup Crepes Recipe!
Whether you’re making these for Father’s Day brunch or just treating yourself to a decadent low-carb breakfast, these peanut butter cup crepes are guaranteed to impress. If you try them, I’d love to hear what you think—leave a comment below, rate the recipe, and tag me on Instagram so I can see your creations!
XO,
Sarah
Keto Peanut Butter Cup 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 or liquid oil of choice
- ½ cup blanched almond flour
- 1 tbsp cocoa powder
- sugar-free sweetener to taste
- ⅓ cup creamy peanut butter
- ¾ cup plain Greek yogurt
- Optional: whipped cream, sugar-free peanut butter cups, chocolate sauce
Instructions
- Whisk the eggs and oil: Add eggs and avocado oil to a bowl and whisk until smooth and fully combined.
- Mix in dry ingredients: Add almond flour and cocoa powder, sifting if needed. Whisk until no clumps remain. Add sweetener to taste and thin with a splash of water only if needed.
- Heat the pan: Warm a non-stick pan over low-medium heat and lightly oil the surface.
- Cook the crepes: Pour a small amount of batter into the pan and swirl to coat the bottom in a thin, even layer.
- Flip when ready: Cook until edges are set, then flip carefully and cook the other side. Repeat with the remaining batter.
- Cool the crepes: Transfer cooked crepes to a plate and let them cool completely before filling.
- Make the filling: Stir together peanut butter and Greek yogurt until smooth. Sweeten to taste with a powdered sweetener.
- Fill the crepes: Spread the peanut butter mixture over half of each crepe. Add chopped sugar-free peanut butter cups if using.
- Fold the crepes: Fold each crepe in half over the filling, then fold again into quarters.
- Add toppings and serve: Top with whipped cream, chocolate drizzle, and more chopped PB cups if desired.
- Enjoy: Serve right away or store unfilled crepes in the fridge for later.
Notes
- Pan: Use a pan with a good non-stick surface for best results. Sweetener: Powdered erythritol or allulose blends smoothly into the filling. You can also use a touch of liquid monk fruit extract or omit if not needed.
- Batter texture: Thin with a splash of water only if the batter is too thick to spread easily. It should be relatively thin, but not watery.
- Dairy-free: Use coconut cream or thick dairy-free yogurt in place of Greek yogurt for a non-dairy option.
- Leftovers: These crepes are great cold, but you can also reheat them gently (without filling or toppings).
- Peanut butter cups: Look for sugar-free options in the candy aisle or make your own with melted chocolate and peanut butter.
- Peanut Butter: I use organic unsweetened creamy peanut butter. You can use powdered peanut butter to lower fat and calorie content – either mix it dry into the yogurt or reconstitute with water first.
- Toppings: Whipped cream, chopped sugar-free peanut butter cups, an extra drizzle of peanut butter, and chocolate sauce (just water and cocoa powder mixed together) make a great finish.
Tastes like chocolate peanut butter cup cheesecake!! So good!