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This keto crepes recipe might be a thin version of keto pancakes, but they sure feel distinct. The texture is different, and unlike pancakes, you can make almond flour crepes sweet or savory. Serve them for any meal from breakfast to dinner (more ideas below!), plus they can easily transform into an elegant carb-conscious dessert. If you’ve never made low carb crepes before, this is the ultimate guide to use!
I originally posted this keto crepe recipe after I made it for my husband for our wedding anniversary, because they are my husband’s favorite breakfast ever. They remind us of Paris, the destination of our honeymoon and several other trips. We were always able to find restaurants that stuffed these light and thin pancakes with all kinds of goodies, but they were never keto-friendly. So, I got in the kitchen to experiment with making almond flour crepes that taste just as good!
There’s a secret ingredient in this recipe that makes these pliable, but the flour and sweetener you choose are just as important for the best keto crepes. I use Wholesome Yum Almond Flour (the finest consistency out there!) and Besti Monk Fruit Allulose Blend (which is sweet like sugar and locks in moisture!) to make a smooth batter with a touch of sweetness.
Why You’ll Love This Keto Crepes Recipe
- Soft, delicate texture
- Pliable – they bend and roll like regular crepes!
- Simple ingredients
- Entire batch ready in 30 minutes
- Only 1 gram net carbs each
- Make them sweet or savory
Ingredients For Almond Flour Crepes
This section explains how to choose the best ingredients for low carb crepes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
One of the biggest challenges with making keto crepes is getting them to be pliable and not fall apart. In regular crepes made using wheat flour, the gluten helps to bind them together. That’s not the case with almond flour.
But, can you make keto friendly crepes that still roll and fold? Definitely! A few key ingredients make this work:
- Powdered Gelatin – This is my secret ingredient that will prevent almond flour crepes from falling apart! The gelatin acts as a binder. Make sure it’s unflavored.
- Water – It blooms the gelatin, and helps thin out the batter. You could also use your favorite keto milk substitute.
- Wholesome Yum Almond Flour – It’s blanched and super finely milled for smoother crepes. No gritty texture!
- Sea salt
- Eggs – Use large eggs for the right ratio in your keto crepe batter.
- Ghee – It gives these almond flour keto crepes a rich, buttery flavor. Feel free to sub this for coconut oil or regular butter.
- Besti Monk Fruit Allulose Blend – It adds a light sweetness to the batter, and unlike other sweeteners, helps lock in moisture. Skip it if you’re making keto savory crepes.
- Vanilla extract – Another flavor enhancer for a sweet keto crepe recipe. (Omit for savory.)
How To Make Keto Crepes
This section shows how to make almond flour crepes with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Bloom gelatin. Mix gelatin in a small bowl with water. Set aside to thicken.
- Blend the batter. Add almond flour, salt, eggs, melted ghee, sweetener (if using), vanilla (if using), and remaining water in a blender. Blitz until smooth. Add bloomed gelatin to the blender and blend again until smooth.
TIP: Batter too thick?
Add a small amount of water to thin the batter, but not too much! It should still be slightly thicker than the traditional runny crepe batter.
- Cook. Add your almond flour crepe batter to an oiled skillet preheated over medium-low heat (or medium heat depending on your stove and pan). Quickly tilt in a circular motion to reach all edges of the pan. Cook until edges look dry and the crepe forms bubbles all over.
- Flip. When edges are dry, gently flip the crepe and continue cooking until lightly browned and done. Repeat with the remaining batter.
- Enjoy! Fold or roll your crepes however you’d like – see below for serving ideas.
Tips For The Best Keto Crepes
I tested this keto crepe recipe a bunch to get it just right! To make sure your crepes turn out perfectly, don’t fall apart, and stay pliable, follow these tips:
- No need to refrigerate the keto crepe batter. This is a common requirement for traditional crepes made with wheat flour, but you can skip it for these gluten-free crepes made with almond flour. The reason is, the need for refrigeration has to do with the interaction between gluten and water. No gluten means no waiting required!
- Use the right pan. An 8-inch nonstick pan works best, and make sure it has a heavy bottom. This low carb crepe recipe is more difficult if you try to use a larger one or a lighter pan.
- Heat the pan gradually. If you heat the pan too fast, it will likely overheat, you’ll have to reduce the heat to compensate, then increase again. Instead, heat it over medium-low and be patient as it heats up.
- Make sure the pan is hot, but not too hot. I know that sounds confusing. What I mean is, heat the pan at medium-low (or sometimes medium), not higher, but give it enough time at this temperature to heat up before you begin cooking. If the pan is too cold, the crepe batter will stick. If it’s too hot, the crepes will be crispy instead of soft.
- Use just a little oil (or ghee), but not too much. You need enough fat to prevent sticking, but if you use too much, the almond flour crepes will crisp up. You need a very, very small amount, and only need to grease after every few crepes, not after each one.
- Swirl the keto crepe batter around the pan correctly. 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 crepe batter will gradually get larger as you do this.
- Flip at the right time. Cook the crepe for 1-2 minutes, until the edges are dry and you see bubbles forming on top. Gently slide a turner underneath, and if it feels dry enough to stay together, then you can flip. You may need to adjust the temperature a bit as you go. Usually, all the crepes after the first one should turn out about the same if you have the temperature right.
- Use a reader’s tip for flipping low carb crepes. Loosen around the edges first, raise one edge up a little further with spatula, and then use your fingers to carefully pull it up and flip 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 most of the time.
Fresh gluten-free keto crepes with almond flour are delicious, but you can also make them ahead of time.
- Store: Keep leftovers in the fridge for up to 5 days. Line parchment paper or paper towels between the crepes when storing, so that they don’t stick together.
TIP: Make sure the container doesn’t have too much air, or the crepes can dry out and become crispy instead of soft.
If this happens, you can just break them apart and use them as chips!
- Reheat: To keep them moist, place low carb crepes in a baking dish, cover with foil, and heat in a 250 degree oven for up to 15 minutes or until fully warmed. The microwave works fine as well.
- Freeze: Yes, you can store almond flour crepes in a plastic bag in the freezer. Line parchment paper between them to prevent sticking and for easy removal.
Keto Crepe Filling Ideas
Can you have crepes on keto if they’re sweet? Absolutely! Try these easy ideas:
- Berries – Strawberries, raspberries, or blueberries pair nicely, but just about any keto fruit can work! Pair them with sugar-free whipped cream.
- Keto Lemon Curd – For a smooth, sweet, and tangy flavor boost.
- Ricotta or Cream Cheese – Whisk it with powdered sweetener, to taste, for an easy and sweet keto crepe filling. Or, take it up a notch with strawberry cheesecake fluff or chocolate mousse.
- Nut Butter – Spread some natural almond butter, peanut butter, or homemade sugar free nutella (or just get a ready-made keto version).
- Powdered Besti – Perfect for sprinkling!
- Sugar Free Caramel Sauce – Makes a mouthwatering drizzle.
- Nuts – A sprinkle of chopped almonds, pecans, or any keto nuts will add satisfying crunch.
- Keto Maple Syrup – This pours thick like real maple syrup, with a sweet and buttery flavor.
For savory keto crepe filling ideas, omit the optional sweetener and vanilla in the recipe. Then fill them with…
- Ricotta or Cream Cheese – This works great for savory fillings, too!
- Fried Vegetables – Try caramelized onions, sauteed mushrooms, or even stir fry vegetables.
- Pesto & Tomatoes – Spread homemade pesto on the base of the crepe, then add chopped tomatoes on top.
- Chicken, Broccoli & Cheese – Make shredded chicken and roasted broccoli ahead, then roll up with your favorite keto cheese.
- Lox – Roll together with cream cheese, red onion, and capers!
Easy Keto Crepe Recipe
Keto Crepes With Almond Flour (Soft & Flexible)
The BEST keto crepes recipe – sweet or savory! These low carb almond flour crepes taste and roll just like real ones, with 1g net carb each.
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Base Keto Crepes Recipe
Optional Ingredients (only for Sweet Crepes)
Tap on the times in the instructions below to start a kitchen timer while you cook.
Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
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.
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.)
Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread 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.
Repeat with the remaining batter.
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Serving size: 1 6″ crepe (made in an 8″ pan)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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