Keto Crepes

Crepes are the perfect compromise between a thick, heavy pancake and a thin, soft tortilla. You can eat them by the stack, turn them into a breakfast wrap, or transform them into a uniquely satisfying dessert.

However, along with pancakes and tortilla, traditional crepes rely on high-carb flours and sugary additions as well. This is why it’s best to make them yourself to keep your meal keto-friendly as you satisfy your crepe craving.

Simply replace the all-purpose flour and sugar for common keto substitutes, and you are just a few steps away from delicious keto crepes.

Are Crepes Keto-friendly?

Traditional crepes typically use all-purpose flour as their primary ingredient. This is why each crepe comes with around 13 grams of net carbs, which is far from keto-friendly.

With a few simple changes to the basic crepe recipe, you can cut out most of the carbs and make a healthier alternative that tastes just like the real thing.

How to Make the Best Keto Crepes: Our Top Keto-friendly Tips

Whether it is keto-friendly or not, making the perfect crepe can be a bit challenging at first. As your following this keto crepe recipe step-by-step, make sure to keep the following tips in mind:

• Practice makes perfect. I find it takes at least one practice crepe to get the rest of them right. The first crepe can also help you determine if your pan is at the right temperature and if your batter has the right consistency.
• Get the batter thin and smooth. Your batter should have a similar consistency to heavy cream. Softening the cream cheese, using a high-quality blender, and letting the batter rest for 5 minutes before cooking will help make it thin and smooth.
• Adjust your batter consistency if necessary. If the batter is too thick, whisk in 1-2 teaspoons of water or unsweetened almond milk. It should spread easily in the pan.
• Keep the oil to a minimum. Using too much oil can thin out the batter and brown the crepe too quickly. All you need is around ½ teaspoon of oil (or a thin layer of grease from butter) before cooking the first crepe.
• Add batter and swirl for the perfect crepe shape. Add roughly three tablespoons of batter and rapidly tilt the pan in a circular motion. As you continue to do this, the crepe will slowly get larger and larger.
• Free the edges and use your fingers for a clean crepe flip. If you’re struggling with the flip, try this three-step process: (1) loosen around the edges of your crepe, (2) raise one edge a little further with your spatula, and (3) use your fingers to flip slowly and gently.
• Cook for less time on the second side. The other side usually needs less time to cook through. It should be ready in one minute or less.

What to Eat with Your Keto Crepes: Keto-friendly Fillings and Meal Ideas

These keto crepes can be filled with pretty much anything, from meat & veggies to whipped cream & berries. Here are some of our keto-friendly crepe favorites:

• Keto Nutella Crepes — Spread 1-2 tablespoons of Keto Nutella on each crepe and fold it together. Top with sugar-free whipped cream and a sprinkle of cinnamon.
• Snickerdoodle Keto Crepes — Fill with me low-carb cookie butter, a sprinkle of cinnamon, and a drizzle of keto-friendly maple syrup.
• Chocolate Keto Crepe Filling — Use our Keto Mocha Mousse recipe to make a satisfyingly creamy chocolate crepe filling.
• Berries and Cream Crepe — Sugar-free whipped cream, low-carb berries, keto yogurt, maple syrup, and cinnamon.
• Crepe with Keto Jam Filling — Strawberry, Blackberry Chipotle, and Bacon Jam will all taste great in these keto crepes.
• Keto Crepe Cake — Rather than filling each crepe, layer your crepes on top of one another with a thin layer of your preferred keto filling in between.
• Savory Keto-friendly Crepes — Hold the sweetener, add your preferred seasonings to the batter, and wrap each crepe around your favorite meat or seafood recipe.

How to Store Your Keto Crepes

These crepes can be made ahead and stored in the fridge for 3-4 days. Separate each crepe with a layer of parchment paper and keep them in an airtight container.

If you still have leftovers after 3-4 days, freeze them in a plastic bag with a layer of parchment paper between each crepe. Thaw and warm in the oven before serving.

Can I Use a Different Keto-friendly Sweetener?

For this keto recipe, it is best to stick with a granulated keto sweetener. This will help provide the right flavor and consistency.

However, if you’d rather experiment with a liquid sweetener, make sure to follow the recommendations in our sweetener substitution guide.

Can I Make Them Without Flour? The No-Flour, 2 Ingredient Keto Egg Crepe Hack

Whether you are allergic to nuts or running low on ingredients, you can also make keto crepes with just two ingredients: full-fat cream cheese and eggs.

To make 2-3 crepes, simply use one ounce of full-fat cream cheese and one egg. Soften the cream cheese, blend with the egg until smooth, and your crepe batter will be ready — It’s that simple!

However, there is one major downside to two-ingredient keto crepes: They will have an eggy cream cheese taste. If you prefer a keto-friendly crepe that tastes like the real thing, stick with the recipe below.

Yields 8 Keto Crepes

The Preparation

• 4 ounce cream cheese, softened
• 4 large eggs
• 3/4 cup almond flour
• 2 tablespoon stevia erythritol blend
• 1/4 cup unsweetened almond milk

The Preparation

1. Gather and prep all ingredients.

2. Add all ingredients to a blender, then pulse until smooth and well combined. Let rest for a few minutes.

3. In a non-stick pan over medium-low heat, spray just enough cooking spray to cover the bottom of the pan. Once hot, add about 1-2 tablespoons of batter.

4. Swirl the pan to spread the batter into a thin layer. Cook the crepe until the edges are slightly hardened and bottom can be loosened with a spatula.

5. Flip and cook on the other side until a light golden-brown color is achieved.

6. Repeat this process with all of the batter. Fill or top with your favorite fillings (we love them with keto nutella).

7. Serve warm and enjoy! Feel free to add a few extra berries or powdered erythritol for some added aesthetic (just make sure you take any additions into account when calculating macros).

This makes a total of 8 keto crepes (about 4 servings). Each serving comes out to be 297 calories, 25.2g fat, 3.7g net carbs, and 12.6g protein.

Keto Crepes

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Total Time 20 minutes mins

Servings 4 servings

Calories 297 kcal

Ingredients

  

1x2x3x

• 4 ounce cream cheese softened
• 4 large eggs
• ¾ cup almond flour
• 2 tablespoon stevia erythritol blend
• ¼ cup unsweetened almond milk

Instructions

 

• Gather and prep all ingredients.
• Add all ingredients to a blender, then pulse until smooth and well combined. Let rest for a few minutes.
• In a non-stick pan over medium-low heat, spray just enough cooking spray to cover the bottom of the pan. Once hot, add about 1-2 tablespoons of batter.
• Swirl the pan to spread the batter into a thin layer.
• Cook the crepe until the edges are slightly hardened and bottom can be loosened with a spatula. Flip and cook on the other side until a light golden-brown color is achieved.
• Repeat this process with all of the batter. Fill or top with your favorite fillings (we love them with keto nutella).
• Serve warm and enjoy! Feel free to add a few extra berries or powdered erythritol for some added aesthetic (just make sure you take any additions into account when calculating macros).

Notes

This makes a total of 8 keto crepes (about 4 servings). Each serving comes out to be 297 calories, 25.2g fat, 3.7g net carbs, and 12.6g protein.

Nutrition

Calories: 297kcalFat: 3.7g