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It’s our wedding anniversary today! And, I’m making my husband’s favorite breakfast ever: keto crepes with almond flour! You can make these sweet or savory, but I’m opting for sweet with lots of berries and whipped cream.
It took me some time to perfect this gluten-free crepe recipe into one that tastes authentic and doesn’t fall apart. It was so worth it. And, these almond flour crepes happen to be paleo and can be made dairy-free. You can even enjoy them on the whole30 if you go for the unsweetened version.
Almond Flour Crepes That Don’t Break
If you’re looking for almond flour crepes, that probably started with a search for either low carb or gluten-free crepes. People asking, “are crepes gluten-free?” will of course discover that the usual answer is no.
But, can you make gluten-free crepes? Definitely! And I’ll show you how.
One of the biggest challenges with making gluten-free crepes, especially if you also want keto crepes, is getting them to stay together.
In regular crepes made using wheat flour, the gluten helps to bind them together. You can make them as thin as you want – they’ll still bend and fold. That’s not the case with many gluten-free flours, and virtually all low carb flours.
So what do we do? We add some Vital Proteins grass-fed beef gelatin! Its more common use is for sugar-free gummy bears, but it actually works great in making doughs and batters behave as they should. Not to mention you get the benefits of collagen from gelatin, too.
I know gelatin might sound a little strange for crepes, but trust me, it works. It acts as a binder, so these keto crepes will bend, roll and fold just like real ones! You won’t taste the difference, I promise.
How To Make Gluten-free Crepes with Almond Flour
The process for how to make keto crepes with almond flour is really quick and easy. It’s not too different from making regular crepes. Except the first step.
To start, we will “bloom” the grass-fed beef gelatin, which basically means mixing the powder with water. It will expand and thicken in a few minutes.
While this is happening, combine the other ingredients in a blender – almond flour, sea salt, eggs, melted ghee, and some more water. You can use coconut oil if you want to be completely dairy-free.
Puree the batter together until smooth, then add the thick gelatin mixture and blend again. The batter will be similar to normal crepe batter (runny), but can be just a tiny bit thicker. If it’s super thick, add a bit more water gradually to thin it out.
Now, you can make the gluten-free crepes in a hot pan on the stove, just as you would normal ones. And, check my tips below for the best keto crepes ever…
Tips for Easy Keto Crepes
I tested this gluten-free crepe recipe a bunch to get it just right! I discovered things along the way, so hope these tips will help:
- No need to refrigerate the 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 size pan. An 8-inch pan works best. This recipe is more difficult if you try to use a larger one.
- Use a pan with a heavy bottom. It transfers and maintains heat better, translating to better crepes.
- 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 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: 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.
How To Store Keto Crepes
Fresh gluten-free crepes with almond flour are delicious, but you can also make them ahead of time. Store them in the fridge lined with parchment paper or paper towels between them.
Make sure the container doesn’t have too much air, because they can dry out and become crispy instead of soft. If this happens, you can just break them apart and use them as chips! It was a surprising side effect I discovered.
You can also store almond flour crepes in a plastic bag in the freezer. Again, line them with parchment paper in between first.
Now the only question is, do you like your keto crepes sweet or savory? The recipe card below gives you both options. If you make them, let me know what you filled them with!
Gluten-free Keto Crepes Recipe with Almond Flour:
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RECIPE CARD
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Gluten-free Keto Crepes Recipe with Almond Flour
The best foolproof keto crepes recipe! These paleo, gluten-free crepes with almond flour taste just like real ones, and they will bend, roll and fold without breaking. Options for sweet or savory!
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Base Keto Crepes Recipe
Optional Ingredients (only for Sweet Crepes)
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Click 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, and remaining 1/2 cup water 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 a minute or two, 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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Recipe Notes
Serving size: 1 6" crepe (made in an 8" pan)
Video Showing How To Make Keto Crepes:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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72 Comments
Ruth Butcher
I tried to make this as custard filled crepes for a family gathering but had to throw out entire recipe. It did not roll and was either to thin or too thick. When I thought the consistency was perfect, the crepes fell apart when filled with custard. Honestly, Maya, I’ve always had success with your recipes but this one was a complete disaster. Sorry for the bad review. I’ve been making crepes for many years so I know how to roll them in the pan and fill them but, I thought I’d try your recipe for a change. My family was very disappointed.
Wholesome Yum M
Hi Ruth, I am sorry this recipe didn’t turn out as expected! The batter should be a bit thicker than traditional crepe batter since the gelatin is what’s causing these crepes to bind and not wheat gluten.
Maryse
I was a bit disappointed; this recipe did not work for me.
Wholesome Yum M
Hi Maryse, I am sorry these didn’t work out for you. They take a bit of patience to master.
Grant
these were terrible, i tried several pans, and several heat levels. They fall apart the second you touch them. There’s no way this recipe was tested
Wholesome Yum M
Hi Grant, This recipe was tested thoroughly. This recipe does use a specific size pan (8 inches, otherwise the crepes will fall apart) and a specific technique. See the section called, Tips for Easy Keto Crepes for information on how to get the best possible results.
Patty
Maya, before I try making these, I’m wondering if these crepes will work to make manicotti? They would have to go in the oven for 10-15 minutes to melt the fillings.
Thank you,
Patty
Wholesome Yum M
Hi Patty, Wow, I have not considered using crepes for a manicotti recipe! I think it should work, but obviously, you will want to skip the optional ingredients. Please share how it turns out!
sonia
Thank you for creating this keto crepe recipe! On medium heat, mine were difficult to turn over without turning them into scrambled egg piles. Hence, one star removed for that. Instead I used medium-high heat, which is standard for making traditional wheat-based crepes using the swirl method, and voila … the keto crepes held together better. Cooked at medium-high, the crepes also had a delicious, slightly caramelized flavor.
This recipe is nearly identical to the traditional crepe recipe, using the same ratio of eggs to flour. Sans the strong flavor of wheat flour, the egginess comes through, but it’s compensated by the filling. I used 2 cups mixed berries with 1/4 cup monk fruit sweetener and 3 TBSP lemon juice.
Anna
I really appreciate that you are trying to create recipes for gluten intolerant individuals but this recipe did not work. It tasted more like an omelet ( good omelet though). They also broke no matter what I ve tried. They didn’t even fold or roll without breaking which is a purpose of real crepe to be able to put stuff in it.
Wholesome Yum M
Hi Anna, I am sorry these crepes didn’t work out for you. It sounds like the heat was too high during the cooking process. Remember to go slow and let these crepes cook through at a low temp.
Christina
We love using these to eat Indian food as my husband says it reminds him of an Indian dosa. But I make it super thin so it’s a little crispy so that it resembles it more. Now he complains less eating low carb! Thanks!
Pat
Hi, like to know is it okay to make this recipe without the eggs or any thing else I can replace using the eggs. Please let me know thank you
Wholesome Yum M
Hi Pat, I have not tested this, so I cannot guarantee that it would work, but you may be able to replace the chicken eggs with flax eggs. Please let us know how it works if you decide to try it out.
Lyn
I ended up with scrambled eggs too. So I pulled out parchment paper, added cinnamon and cream cheese chunks. Then baked it in the oven like a cake. Poured sauted blueberries on top. It’s kinda like a crepe pastry. I wish I could add a photo to show you. It looks and taste good.
Ericka
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. And I love that they are dairy free! Thanks for another awesome recipe, you rock woman.
Janaia Donaldson
I couldn’t get these crepes to hold together. They stuck to the pan; I ended up with what looks like scrambled eggs. I’ve made wheat flour crepes successfully for years. I tried both butter and coconut oil on the pan; thinning batter to a consistency that would swirl; an 8″ crepe pan; different amounts of batter. One departure from your recipe was use of almond oil in the batter rather than ghee or coconut oil. Perhaps that made them stick.
Wholesome Yum M
Hi Janaia, I’m sorry these crepes didn’t turn out as planned. I don’t think almond oil would have made the difference here. If they were sticking to the pan, it’s usually because the heat was up too high.
Karin
Hi, I have a question about the gelatin, you use 2 tablespoons it means 30 grams of gelatin. It´s that correct? In my country doesn´t exist the gelatin you suggest so I have to use “regular” gelatin, it works the same way?
Thanks in advance for your help-
Karin
Wholesome Yum M
Hi Karin, Yes, packaged gelatin will work fine in this recipe. Use the amount listed in the recipe, which is roughly 29.5 grams.
sara
I just want to thank you for you recipes, I tried couple and all turned very delicious…
Sara
If I don’t have beef gelatin, can I use Knox gelatin?if yes what much?
Thank you
Wholesome Yum M
Hi Sara, Yes you can use Knox. Please use the same amount listed.
Michelle Corley
This was delicious! However it did take me a few tries to get the crepe cooked enough to flip. I also made a filling of cream cheese mixed with monk fruit golden sweetener and layered fresh blueberries, strawberries and blackberries. DELISH!!
Vyci Duarte
Hi. I made these today and only made a small change. I did feel the taste was a bit better for me with a little confectioner;s sweetener added in. They can be touchy to turn… as are all crepes! But another blog had a tip I used that did seem to help. Loosen around the edges. Then raise one edge up a little further with spatula. Then use your fingers to carefully pull it up and flip over. Hope this helps others. I had pumpkin pie filling left from Thanksgiving.. I filled one with it….put some whipped cream on top and some chopped pecans! It was so yummy! A nice seasonal treat you could give to any guest. (All Keto recipes, by the way) Thank you for all your great recipes!
Maya | Wholesome Yum
Thank you so much for the tip, Vyci! I’m so glad you like the crepes. I’ll add this tip to the post for others to see.
JetWan
These are excellent. Used a stove top omelette maker and they look beautiful.
Sunita Dwivedi
Made this recipe but used tapioca flour in place of gelatin and worked like a charm. it does have more carbs then gelation but i think for 2tbsp it is 8 carbs which is still quite low. I also used 11/4 cup almond flour so the crepe don’t taste so egg like. With these modifications i have med the recipe twice and had no issues flipping either.
T
Made the recipe with stevia instead of erythritol. The gelatin idea seemed promising but it still broke apart a lot & tasted terrible. I won’t be making this again.
Kimi
I 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
I 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
She 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
Hello,
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
Hi Sylvia, I would just make these crepes if you want to add mascarpone cheese. Enjoy!
Linda
Could you use almond butter mixed with coco powder for the filler? I haven’t tried the recipe yet, but I can’t wait to!
Maya | Wholesome Yum
Hi Linda, Sure, you can! Sounds delicious!
Michelle
Can 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.
Caroline
Hi, do these taste eggy using the 4 eggs?
Maya | Wholesome Yum
Hi Caroline, No, I don’t think they taste eggy!
Anita Faulkner
Should you use cold or hot water to mix the gelatin?
Maya | Wholesome Yum
Hi Anita, Just room temperature water is fine.
Charlotte
All of the Crepes fell apart. I even tried salvaging with an extra egg and they still fell apart.
Maya | Wholesome Yum
Hi 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
Hi, Can I use collagen powder instead? Would it have the same effects?
Maya | Wholesome Yum
Hi Nilam, No, sorry, they will fall apart if you use collagen. You need gelatin for this recipe.
Doreen
OH! 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
I am so happy you liked them, Doreen! Thanks for stopping by!
suzette
This is really good, works well, thanks!
Maya | Wholesome Yum
I am glad you enjoyed the crepes, Suzette! Have a great day!
Sharon
Maya, 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
Hi 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
Oh, 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
I am so happy to hear that, Florence! Thanks for sharing with us!
David Fam
Great 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
Thanks for sharing those tips with us, David! I ma so happy you liked it!
Rekha
Love this blog and all Keto recipes. Are there any alternatives for gelatin? I can’t use beef products in my recipes. Thank you
Maya | Wholesome Yum
Thank 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
What about agar agar? It’s a plant based gelatin.
Wholesome Yum M
Hi Natalya, Yes, that will work fine in place of gelatin.
Natalya
There you go, Rekha! Agar agar will work for you. 🙂
Barb Johnson
Happy 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
Happy Anniversary, Barb! I hope you’ll love them.
Monica
Hi, how about use coconut flour instead of almond flour? And can I add some xylitol? Thanks, you’re great!
Maya | Wholesome Yum
Hi Monica, Coconut flour would not work, these need almond flour. You can definitely add xylitol though!
Wanda
Hi 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
Hi Wanda, Yes, you can as long as it’s powdered gelatin.
Kathleen
Can you use regular gelatin in place of the Vital grass fed?
Maya | Wholesome Yum
Hi Kathleen, Yes, you can. The one linked in the recipe is just my favorite kind.
Ann Marie Grutta
Can these be used to make manicotti?
Maya | Wholesome Yum
Hi Ann, Yes, you could definitely do that!
Roberta
AMAZING…!!! 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
Thank you so much, Roberta! Can’t wait to hear how they go for you.