Easy to make Almond Flour Crepes are light and delicious, low-carb, sugar-free, and keto friendly. Get ready to wrap up your favorite fillings!
Low carb berries and keto whipped cream wrapped up in the perfect crepe. Delish!
Looking for more recipes using almond flour? You might like these almond flour blueberry muffins. You'll also love these almond flour banana pancakes.
Jump to:
Why you'll love it
You can serve these crepes in sweet or savory. You'll love how simple this recipe is.
Pairs beautifully with our keto pancake syrup for sweet or our easy keto shrimp scampi for savory.
This kid-approved recipe is easy to double for a weekend breakfast or holiday brunch gathering. Your kids will also love our dragon fruit smoothie bowl.
Key ingredients
Eggs - Eggs are the base for the batter and give the crepes their airy texture.
Blanched Almond Flour - Choose blanched superfine almond flour for the best texture and color. If you store your almond flour cold, let it come to room temperature before using it.
Granulated Erythritol - Granulated erythritol dissolves in the batter and adds sweetness to the whole batch.
Almond or Vanilla Extract - I like to use a little bit of each, but if I had to choose just one, I'd go with vanilla extract for a classic flavor.
If you have any questions about these ingredients please leave a comment below and we will get back to you.
These Tiramisu Overnight Oats are also delicious and simple to make.
How to make almond flour crepes
Step 1: In a medium bowl, whisk the eggs.
Step 2: Add the almond flour, erythritol, and extract and whip until well combined and smooth.
Step 3: Let the batter rest then portion out ¼ cup of the crepe batter.
Step 4: Pour portion of batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
Step 5: Cook the crepe as directed, until the edges brown and lift easily. Flip over and cook as directed until done.
Step 6: Serve with keto whipped cream and berries if desired.
For the complete list of ingredients and instructions, please see the recipe below.
For another breakfast that you can serve with whipped cream and syrup, make this keto waffles recipe next.
Variations
Try savory fillings like smoked salmon, Keto Chicken Salad or a traditional French filling like creamy mushrooms.
Enjoy crepes in place of tortillas and use them to wrap sandwiches full of meats and cheeses.
Sweet options include keto whipped cream and fruit like I show here, or whipped cream cheese with fruit would be yummy too.
For a sugar free dessert crepe, fill them with Keto Chocolate Frosting or Keto Pudding.
Expert tips
- Blanched superfine ground almond flour is important here as it keeps the crepes light in both texture and color.
- If your whisking added a lot of air to the batter, let it sit for 15 minutes before you start cooking.
- If your pan is larger or smaller than mine, adjust the amount of batter you use per crepe.
- Give yourself time to make a batch, as crepes cook one at a time.
- Don't flip too early. Use your spatula to lift the edge to see if it's lightly brown, then flip.
FAQs
Letting the batter rest. If you vigorously mix your batter, let it rest for up to 30 minutes.
Yes, most definitely. Your crepes might turn out even better being allowed to rest this long.
Your heat is turned up too high. Cook on no higher than a medium setting.
Storage and make ahead tips
Fridge: Crepes can be easily stored in an airtight container for up to 4 days. They stay fluffy and soft.
Make ahead / Freeze: To freeze your crepes to use later, make your batch of crepes and let them cool completely. Stack crepes with parchment paper in between each one, and then place the stack in a zip top bag or air tight container.
Crepes can be frozen for up to three months. Double or triple the batch so that you can make a lot all at once and then portion them out for use in the future.
Reheat: Thaw overnight in the fridge or place on the counter for 30 minutes. Warm one at a time in a pan over low heat with a ¼ teaspoon of butter.
More great almond flour recipes...
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Almond Flour Crepes
Ingredients
- 4 large eggs room temperature
- ⅓ cup fine ground almond flour
- 2 T granulated erythritol
- 1 teaspoon almond or vanilla extract
- Whipped cream for serving
- Fresh mixed berries for serving
Instructions
- In a medium bowl, whisk the eggs, almond flour, erythritol, and extract until well combined and smooth. Let sit for at least 5 minutes before cooking.
- Set a 10-inch non-stick skillet over medium heat, spraying lightly with cooking oil spray.
- Portion out ¼ cup of the crepe batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
- Cook the crepe for 90 second to 2 minutes, until the edges brown and lift easily from the frying pan.
- Loosen with a spatula and flip, cooking the other side for 1-2 minutes, until golden brown. Repeat with remaining batter.
- When ready to serve, fill each crepe with keto whipped cream and fresh berries.
Notes
- Mix your batter well with a whisk or mixer. If your whisking added a lot of air to the batter, let it sit for 15 minutes before you start cooking.
- Don't flip too early. Use your spatula to lift the edge to see if its lightly brown, then flip.
- You can double or triple the batch, these last in the fridge for up to 4 days, and up to 3 months in the freezer.
- To freeze, place parchment paper in between each crepe, and place in an airtight container or zip lock bag.
Gloria
I don't use either sugar or extract in my regular crepe recipe. Would it be alright if I left those out of your recipe?
Dane
Hi Gloria,
Yes, the recipe will work fine without both. They are for flavor. Thank you for asking.
Dane