Keto Crepes

These Keto Crepes are thin, delicate, and versatile enough to enjoy with sweet or savory fillings. I love how quickly they come together with just a few ingredients, making them a perfect choice for breakfast, brunch, or even dessert. They’re light, satisfying, and completely low-carb.

Why You’ll Love This Recipe

I like this recipe because the crepes are soft and flexible, just like traditional ones, but made with keto-friendly ingredients. I can fill them with berries and cream for something sweet or stuff them with cheese, or veggies for a savory option. They’re also easy to customize with flavors depending on what I’m in the mood for.

Ingredients

4 large eggs
2 tbsp avocado oil
½ cup blanched almond flour
Optional add-ins: vanilla extract, sweetener to taste, cinnamon, spices

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I whisk together the eggs, avocado oil, and almond flour until smooth. If I’m making sweet crepes, I add vanilla, sweetener, or cinnamon to the batter.
2. I heat a nonstick skillet over medium heat and lightly grease it.
3. I pour a small amount of batter into the pan, swirling it around to coat the bottom evenly.
4. I cook the crepe for about 1–2 minutes until the edges lift easily, then flip and cook for another 30–60 seconds.
5. I repeat with the remaining batter, stacking the crepes on a plate until ready to serve.

Servings and Timing

This recipe makes about 6–8 crepes, depending on size. It takes me around 5 minutes to mix the batter and 10 minutes to cook all the crepes, so I can have them ready in about 15 minutes.

Variations

I sometimes add unsweetened cocoa powder to make chocolate crepes. For savory crepes, I skip the sweetener and mix in herbs or garlic powder. I also like using different fillings cream cheese and strawberries for sweet, or smoked salmon and cream cheese for savory.

Storage/Reheating

I keep leftover crepes in the refrigerator, stacked with parchment paper between them, for up to 3 days. I reheat them in a skillet over low heat or in the microwave for 10–15 seconds. They can also be frozen for up to 2 months, and I thaw them overnight in the fridge before reheating.

FAQs

Can I make the batter ahead of time?

Yes, I can prepare the batter and refrigerate it for up to 24 hours before cooking.

Can I use coconut flour instead of almond flour?

Yes, but I’d only use about 2 tablespoons since coconut flour absorbs more liquid.

How do I keep the crepes from tearing?

I make sure the pan is well-heated and greased, and I flip them gently once the edges lift easily.

Do I need a special pan for crepes?

No, I use a regular nonstick skillet, and it works just fine.

Can I make these dairy-free?

Yes, this recipe already uses avocado oil, so it’s naturally dairy-free unless I add dairy-based fillings.

What’s the best filling for sweet crepes?

I like whipped cream, fresh berries, or sugar-free chocolate spread.

What’s the best filling for savory crepes?

I enjoy stuffing them with cheese, sautéed mushrooms, or spinach.

Can I freeze crepes?

Yes, I freeze them stacked with parchment paper between each one, then reheat after thawing.

Can I make thicker crepes like pancakes?

Yes, I just pour more batter into the pan for thicker, pancake-style crepes.

Do I need to rest the batter before cooking?

No, the batter is ready to use right away, though letting it sit for 5 minutes helps it thicken slightly.

Conclusion

I love making these Keto Crepes because they’re quick, flexible, and endlessly customizable. Whether I’m in the mood for something sweet or savory, these crepes are a perfect low-carb option that never disappoints.

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