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GET IT NOWMy Almond Flour Crepes Fold & Roll Like The Ones In Paris
I first made these almond flour crepes for my husband on our wedding anniversary because crepes are his favorite low carb breakfast. They reminded us of Paris, where we spent our honeymoon enjoying sweet and savory ones, as well as our childhoods, because we both had Eastern European grandmas making them for us as kids. Here’s why I love these low carb crepes almost just as much:
- Flexible enough to fold and roll – Almond flour crepes don’t have gluten to hold them together, so this wasn’t easy, but I added a little secret ingredient to help them roll and fold beautifully. They’re thin, soft, and pliable, just like classic French crepes.
- Low carb and gluten free – Like my almond flour pancakes, these keto crepes are also low in carbs, grain-free, and have a dairy-free option.
- Just 4 simple ingredients – Plus water, salt, and some optional add-ins only if you like. The batter blends quickly and the whole batch is ready in less than half an hour.
- Sweet or savory – I love that you can fill these with anything. You can go sweet with berries and cream, or savory with eggs, cheese, or smoked salmon.
If you’re looking for a lighter twist on classic crepes for breakfast or brunch, these almond flour crepes are perfect. Make them with me!
“These are amazing! I cut the recipe in half but followed it exactly, and I had the most wonderfully pliable crepes, just like the ones restaurants make. I also love that they are dairy-free!”
-Ericka
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crepe recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Almond Flour – This is the almond flour I always use. It’s blanched and super finely ground for the best texture. Many brands are too coarse, which can leave your crepes gritty or even make them fall apart. Almond meal is even worse.
- Eggs – These are key to hold the crepes together. I don’t recommend alternatives here, as they likely won’t be sturdy enough to hold up.
- Ghee – For rich, buttery flavor in the batter and for greasing the pan. You can swap it with coconut oil if you’re more strictly dairy-free, or regular butter if that’s what you have.
- Powdered Gelatin – My little secret that helps these almond flour crepes actually hold together. Almond flour doesn’t contain gluten, so the gelatin acts as a gentle binder, keeping the crepes flexible instead of falling apart. Just make sure it’s unflavored.
- Water – I use a little water to bloom the gelatin, plus more to thin out the batter. If you prefer, you can use your favorite milk instead.
- Optional Flavor Boosters – When I’m making sweet crepes, I add a little Besti Monk Fruit Allulose Blend and a splash of vanilla extract. Besti adds light sweetness and helps keep the crepes soft, something other sweeteners don’t do. If you’re making savory crepes, just skip both.
- Sea Salt – For flavor balance.
How To Make Almond Flour Crepes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Bloom the gelatin. In a small bowl, stir the gelatin with water. Let it sit for a minute or two until it thickens.
- Blend the batter. Add the almond flour, salt, eggs, melted ghee, sweetener (if using), vanilla (if using), and the remaining water to a high-powered blender. Blend until smooth. Add the bloomed gelatin and blend again.
- Cook. Heat a greased small skillet over medium-low heat. Pour in a small amount of batter and quickly tilt the pan, so it spreads thinly to the edges. Almond flour crepes cook best when the layer is thin. Cook until the edges look dry and small bubbles form across the surface. They’ll be a little more bubbly than normal crepes, like my picture below.
- Flip. Once the edges are set, gently flip the crepe and cook the other side until lightly golden. Repeat with the remaining batter.
- Enjoy! Fold or roll your crepes however you like and fill them with your favorite sweet or savory toppings (see my favorite serving ideas below).
My Recipe Tips
- You don’t need to refrigerate or let this crepe batter rest. Unlike traditional batter that has gluten and turns out better if you wait, crepes with almond flour don’t have any. So, you can cook right away!
- You might need to add more water as needed. This batter consistency should be close to regular, but a tiny bit thicker. If it seems too thick, add a splash of water. Sometimes it continues to thicken as I cook more of the crepes, so you can always add more water as you go.
- I recommend a smaller pan like this (my current non-toxic, non-stick favorite!). Larger pans make these keto crepes more tricky to flip.
- Use multiple pans to make these so much faster. You can definitely use just one, but I usually use 2 or 3 on different stovetop burners.
- Preheat, preheat, preheat your pan — or these almond flour crepes will fall apart. I always heat it for a few minutes before cooking. If you add the batter too soon, you’ll end up with something resembling scrambled eggs. This is likely the issue some reviewers have had.
- How to get soft (not crispy!) crepes: Preheat the pan at medium-low or medium, never higher. If you heat the pan too high or too fast, it will overheat and your crepes will turn out crispy or even burn. When I find mine getting crispy, I turn down the heat for the next one.
- How to avoid tearing or sticking: These almond flour crepes stay together beautifully once you get the hang of them, but you may need to play with the timing and temperature. Make sure your pan is not too big and has a good nonstick surface (see my recommendation above), preheat it well, and adjust temp up or down as needed as you go.
- Use just a little oil or ghee, not too much. A small amount prevents sticking, but too much can make the crepes crisp. I usually grease the pan lightly every few crepes instead of every single one.
- Swirl the crepe batter around the pan quickly. I did this wrong for years and had no idea! Don’t tilt the pan one direction and wait for the batter to drip down to the edge. Instead, rapidly tilt in a circle in all directions, and repeat this quickly 2-3 times as soon as you pour the batter in. The circle of batter will gradually get larger as you do this.
- These almond flour crepes are ready to flip when the edges look dry and small bubbles appear on top. It usually takes just a minute or two. I like using this crepe spatula because the thin, wide edge slides easily under delicate crepes without tearing them.
- One of my readers shared this helpful flipping tip: First loosen the crepe around the edges with your spatula, then lift one edge slightly and use your fingers to gently flip it over.
- Cook for less time on the second side. After you flip, you usually need less time than the first side. No more than a minute usually works for me.
- These fold and roll best while they are still warm. They get a little less flexible when completely cold.
Almond Flour Crepes (That Fold & Roll!)
My low carb almond flour crepes are soft, flexible, and roll like regular ones! Perfect for sweet & savory fillings and ready in 20 minutes.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Crepes Base
Optional Ingredients (only for Sweet Crepes)
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
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Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
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Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
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Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt the pan in a circle to spread the batter evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
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Repeat with the remaining batter.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 6″ crepe (made in an 8″ pan)
- Tips: Check out my recipe tips above to help you make these almond flour crepes perfectly, and avoid issues like sticking, falling apart, or crispy texture.
- Store: Keep in the fridge for up to 5 days. I like parchment or paper towels between the crepes to prevent sticking. Seal well to keep them soft!
- Reheat: Warm in a 250 degree F oven covered with foil, or microwave if you’re in a hurry.
- Freeze: These keep well in the freezer for up to 3 months. Like regular storage, I line parchment paper between them so they don’t stick. Since they are very thin, they are especially fragile when frozen, so handle them with care. You can thaw in the microwave, or in the fridge overnight.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Crepes
Filling Ideas For Low Carb Crepes
I love that almond flour crepes work with both sweet and savory fillings. Here are some of my favorites for each:
Sweet Fillings:
- Berries & Whipped Cream (pictured above) – Strawberries, raspberries, or blueberries pair nicely, but just about any keto fruit can work! Pair them with sugar-free whipped cream (pictured in this post).
- Lemon Curd & Cream – Spread my sugar-free lemon curd inside the crepe before folding.
- Ricotta or Cream Cheese – I like whisking ricotta or cream cheese with a little powdered Besti (which dissolves easily) for a quick creamy filling. Sometimes I add strawberry cheesecake fluff, chocolate mousse, or even homemade tvorog.
- Nut Butter – Spread almond butter, peanut butter, or sugar-free Nutella inside the low carb crepes. Finish with a drizzle of sugar-free honey, chocolate syrup, or caramel sauce!
- Nutty Maple – For a cozy flavor and a little crunch, drizzle on my sugar-free maple syrup and sprinkle chopped almonds or pecans on top.
Savory Fillings:
- Ricotta or Cream Cheese – This works great for savory fillings, too! You can opt for plain, or mix with a little garlic and herbs.
- Vegetables – Try caramelized onions, sauteed mushrooms, or other sauteed vegetables.
- Pesto & Tomatoes – For easy Mediterranean vibes, spread each crepe with my homemade pesto, then add chopped tomatoes and fold it up.
- Chicken, Broccoli & Cheese – For a filling meal, stuff these almond flour crepes with shredded chicken, roasted broccoli, and a little melted cheese.
- Salmon – Spread with cream cheese first, then top with lox, thinly sliced red onions, and fresh dill. Roll up and enjoy!
126 Comments
Kimi
0I used regular Gelatine powder (for those of us on the Ketogenic Diet for Epilepsy, we have to be super careful about not eating too much protein) and they were wonderful. I made these with salt and turmeric for Banh Xeo, vietnamese savory crepes, and they were excellent. I never thought I’d be able to eat those again.
Sarah M
0I made this recipe twice this week. The first time I made it, I prepared it exactly as written and made the crepes right away. I had a lot of trouble with the crepes coming apart when I tried to flip them, even when I made them thicker. They were still good, but very difficult to flip.
The second time, I made the batter the night before and then made the crepes the next day. I was worried that the gelatin would turn all the dough into a solid mass, but everything was still a nice liquidy consistency the next day. This time, the crepes were absolutely beautiful and I had no issues at all with them coming apart. They were a little thicker than traditional crepes, almost halfway between a pancake and a crepe in thickness and texture, but everyone who ate them marveled at the fact that they were keto and gluten free because they were so good. Many crepes were consumed and everyone loved them!
Stephane Cosby
0She did it, this recipe is genius.
I like to do things manually, with a wish rather than a blender, but when I did the results were unsatisfactory.
There was a learning curve with the temperature and oil content of the pan. First few we’re scrambled eggs. Glad I didn’t give up, because by the end of the first batch, I had made delicate little crepes, that were NOT thin omelettes like most keto recipes.
Sylvia Sanchez
0Hello,
Would I be able to add mascarpone cheese to these? If so, how much? I do know you have another recipe that includes that. Thanks!
Wholesome Yum M
0Hi Sylvia, I would just make these crepes if you want to add mascarpone cheese. Enjoy!
Linda
0Could you use almond butter mixed with coco powder for the filler? I haven’t tried the recipe yet, but I can’t wait to!
Michelle
0Can you help me by sharing the temperature and oil tricks??? I have a plate full of scrambled crepes and 2 cups of batter left in my blender. My hubby is waiting patiently on breakfast and I hear him GIGGLING from the living room every time I cuss at the next scrambled crepe.
Maya | Wholesome Yum
0Hi Linda, Sure, you can! Sounds delicious!
Caroline
0Hi, do these taste eggy using the 4 eggs?
Maya | Wholesome Yum
0Hi Caroline, No, I don’t think they taste eggy!
Anita Faulkner
0Should you use cold or hot water to mix the gelatin?
Maya | Wholesome Yum
0Hi Anita, Just room temperature water is fine.
Charlotte
0All of the Crepes fell apart. I even tried salvaging with an extra egg and they still fell apart.
Maya | Wholesome Yum
0Hi Charlotte, Sorry to hear you had issues with the crepes. Did you watch the video? At what point did yours start to look different? Did you use the gelatin and let it bloom? I’m happy to help if you want to pinpoint what you might have done differently.
Nilam
0Hi, Can I use collagen powder instead? Would it have the same effects?
Maya | Wholesome Yum
0Hi Nilam, No, sorry, they will fall apart if you use collagen. You need gelatin for this recipe.
Doreen
0OH! ALMOST lost for words…These are so sinful it doesn’t seem possible they are allowed on a keto low carb diet!! Definitely a winner!!
Maya | Wholesome Yum
0I am so happy you liked them, Doreen! Thanks for stopping by!
suzette
0This is really good, works well, thanks!
Maya | Wholesome Yum
0I am glad you enjoyed the crepes, Suzette! Have a great day!
Sharon
0Maya, I have a question. Is it possible to just use regular gelatin? It says no carbs, nor sugar. I’ve been on the keto way of living for about a month now, I’m still learning though! Thank You so much for the recipes! Excited to try a lot more of your great recipes! I have never bought anything online, I thought it was putting out to much information? Thank You!
Maya | Wholesome Yum
0Hi Sharon, Yes, you can use regular gelatin. I just like the benefits of grass-fed gelatin. I hope you like the crepes! I buy things online all the time, and it’s safe as long as it’s a secure website you trust. The sources of my ingredients are linked from every recipe card.
Florence and Douglas Spratt
0Oh, so good: light and delicious with whipped cream, raspberries and blueberries–just like in the photo. I did learn a few things: this recipe works best with our cast iron pan at almost the lowest temperature as it holds the heat well. (At first I tried a heavy steel pan, but I think the temperature varied too much, and I was still learning the best setting.) I used a very little ghee before each scoop of batter, which worked for me.
I served this for my hubby’s 60th and his parents who came to celebrate. My mother-in-law is celiac, so this was the best treat for all of us! Thanks so much, Maya!
Maya | Wholesome Yum
0I am so happy to hear that, Florence! Thanks for sharing with us!
David Fam
0Great recipe that worked perfectly.I am a type 2 diabetic and missed crepes very much. My wife who is on Keto diet enjoyed them with me. I used plain gelatine sachets found In pantry which worked well. I also grind my Almond flour from Almond with skin on costing less than half the price of store bought flour. Thanks very much David.
Maya | Wholesome Yum
0Thanks for sharing those tips with us, David! I ma so happy you liked it!
Rekha
0Love this blog and all Keto recipes. Are there any alternatives for gelatin? I can’t use beef products in my recipes. Thank you
Natalya
0There you go, Rekha! Agar agar will work for you. 🙂
Maya | Wholesome Yum
0Thank you, Rekha! For this recipe the gelatin is pretty imperative – it holds the crepes together. You could try a little xanthan gum (you’d need much less, maybe 1/4 to 1/2 tsp) to see if that helps; if you do, you’d want to omit or reduce the water also. I haven’t tried it though so can’t vouch for it for sure.
Natalya
0What about agar agar? It’s a plant based gelatin.
Wholesome Yum M
0Hi Natalya, Yes, that will work fine in place of gelatin.
Barb Johnson
0Happy Anniversary! Ours was yesterday, June 10 – 46 years. I’m excited to try this crepe recipe. After all these years, digestive systems have changed a bit and I’m doing my best to avoid wheat.
Thanks for the recipe.
Maya | Wholesome Yum
0Happy Anniversary, Barb! I hope you’ll love them.
Monica
0Hi, how about use coconut flour instead of almond flour? And can I add some xylitol? Thanks, you’re great!
Maya | Wholesome Yum
0Hi Monica, Coconut flour would not work, these need almond flour. You can definitely add xylitol though!
Wanda
0Hi Maya, can I use normal beef gelatin? I don’t want to buy the brand you have because I have a 500g container of the normal gelatin.
Love your Keto recipes.
Maya | Wholesome Yum
0Hi Wanda, Yes, you can as long as it’s powdered gelatin.
Kathleen
0Can you use regular gelatin in place of the Vital grass fed?
Maya | Wholesome Yum
0Hi Kathleen, Yes, you can. The one linked in the recipe is just my favorite kind.
Ann Marie Grutta
0Can these be used to make manicotti?
Maya | Wholesome Yum
0Hi Ann, Yes, you could definitely do that!
Roberta
0AMAZING…!!! Great tips to cook perfect gluten free crepes, you make it seem so easy … I’ll have to verify if it’s really foolproof if I’ll get success with this yummy recipe 😉 And I like the idea of using gelatin to give texture, I’ll try this new option as soon as possible, thank you for sharing!
Maya | Wholesome Yum
0Thank you so much, Roberta! Can’t wait to hear how they go for you.