Easy to make Almond Flour Crepes are light and delicious and ready for your favorite fillings.
These crepes are low-carb, sugar-free, and keto friendly.
Low carb berries and keto whipped cream wrapped up in the perfect crepe. Delish!
ALMOND FLOUR CREPES RECIPE
You can serve keto almond flour crepes in sweet or savory ways. You'll love how simple this recipe is.
We will be making these crepes in the traditional way, but with less traditional ingredients that make them keto-friendly.
I love it when I find a way to make a classic recipe low carb, and I know you'll love this low carb crepes recipe too.
INGREDIENTS IN ALMOND FLOUR CREPES
Eggs - Eggs are the base for crepe batter and give the crepes their airy texture.
Blanched Almond Flour - Choose blanched 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 - My favorite sweetener for keto crepes. 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.
Whipped Cream - Optional, but used here for filling and serving our crepes.
Fresh Mixed Berries - Berries are a keto-friendly fruit and delicious inside crepes with whipped cream.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE ALMOND FLOUR CREPES
- In a medium bowl, whisk the eggs.
- Add the almond flour, erythritol, and extract and whip until well combined and smooth.
- Portion out ¼ cup of the crepe batter.
- Pour portion of batter into the pan, tilting it using a circular motion to evenly coat the cooking surface.
- Cook the crepe as directed, until the edges brown and lift easily. Flip over and cook as directed until done.
- Serve crepes with keto whipped cream and berries if desired.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING THE BEST LOW CARB CREPES
- Blanched almond flour is important here as it keeps the crepes light in both texture and color.
- Mix your batter well with a whisk or mixer. If your whisking added a lot of air to the batter, let it sit for 5 minutes before you start cooking.
- If your pan is larger or smaller than mine, you will need to adjust the amount of batter you use per crepe.
- Give yourself time to make a batch of crepes. You need to cook them one at a time, but it's worth it.
- Make your crepes ahead of time. These keep in the fridge for up to 3 days and in the freezer for up to three months.
HOW TO FREEZE KETO CREPES
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 like this.
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.
WAYS TO ENJOY ALMOND FLOUR CREPES
You can fill your crepes with anything you like!
Try savory fillings like Keto Chicken Salad or a traditional French filling like creamy mushrooms. This Beef Tips recipe with mushroom would also be delicious inside of a keto crepe for a different style of meal.
Enjoy crepes in place of tortillas and use them to wrap sandwiches full of meats and cheeses.
Sweet options include whipped cream and fruit like I show here, or whipped cream cheese with fruit would be yummy too.
Ingredients you'll always find in our pantry:
Did you make these Almond Flour Crepes? Please leave a comment below letting me know what you thought.
- 4 large eggs, room temperature
- ⅓ cup blanched almond flour
- 2T granulated erythritol
- 1 tsp almond or vanilla extract
- Whipped cream, for serving
- Fresh mixed berries, for serving
- In a medium bowl, whisk the eggs, almond flour, erythritol, and extract until well combined and smooth.
- 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.
- You can double or triple the batch, these last in the fridge for up to 3 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 187mgSodium: 77mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 3gProtein: 9g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.