Keto Peanut Butter Cup Crepes

These Keto Peanut Butter Cup Crepes are a decadent, low-carb twist on a classic treat. I love how the chocolate crepes wrap around a creamy peanut butter and Greek yogurt filling, making them feel like a dessert but light enough to enjoy anytime. With optional toppings like whipped cream and sugar-free peanut butter cups, they’re as fun to decorate as they are to eat.

Why You’ll Love This Recipe

I like this recipe because it combines the flavors of chocolate and peanut butter in a simple yet indulgent way. The crepes are soft and flexible, while the filling is creamy and satisfying. I also love that I can keep them light for breakfast or dress them up with toppings for a dessert that feels truly special.

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

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

Directions

1. I whisk together the eggs, oil, almond flour, cocoa powder, and sweetener until smooth.
2. I heat a nonstick skillet over medium heat and lightly grease it.
3. I pour in a small amount of batter, swirling to coat the bottom evenly.
4. I cook the crepe for 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.
6. For the filling, I stir together the peanut butter and Greek yogurt until creamy.
7. I spread the filling over each crepe, fold or roll them, and top with whipped cream, chopped peanut butter cups, or a drizzle of sugar-free chocolate sauce if desired.

Servings and Timing

This recipe makes about 6–8 crepes, depending on size. It usually takes me 5 minutes to prepare the batter, 10 minutes to cook, and 5 minutes to assemble, so I can have them ready in around 20 minutes.

Variations

Sometimes I use almond butter instead of peanut butter for a different flavor. I also like adding a splash of vanilla extract to the batter for extra sweetness. If I want to go full dessert mode, I sprinkle sugar-free chocolate chips inside the filling before rolling them up.

Storage/Reheating

I store 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 microwave them for 10–15 seconds. The peanut butter filling also holds well, so I can prep them ahead of time.

FAQs

Can I make the batter ahead of time?

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

Do I have to use cocoa powder in the crepes?

No, but the cocoa makes them taste more like a chocolate peanut butter cup.

Can I make these dairy-free?

Yes, I use a dairy-free yogurt alternative and dairy-free chocolate toppings.

How do I keep the crepes from breaking?

I make sure the skillet is hot and greased, and I flip them gently once the edges lift.

Can I freeze the crepes?

Yes, I freeze them stacked with parchment between each one and thaw before reheating.

What’s the best topping for these crepes?

I like whipped cream, sugar-free chocolate sauce, or chopped peanut butter cups.

Can I use powdered peanut butter instead of regular?

Yes, I mix it with Greek yogurt for a lighter filling.

Do I need to sweeten the filling?

I don’t usually, but I can add a little sweetener if I prefer a sweeter taste.

Can I serve these warm?

Yes, I like warming the crepes slightly before adding the filling.

How thick should the crepes be?

I pour just enough batter to thinly coat the skillet, so they stay soft and flexible.

Conclusion

I love making these Keto Peanut Butter Cup Crepes because they turn a classic flavor combo into a delicious, low-carb treat. With chocolatey crepes, a creamy peanut butter filling, and fun toppings, they always feel indulgent while still fitting perfectly into my keto lifestyle.

Print