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!
Looking for more recipes using almond flour? You might like these almond flour blueberry muffins. You'll also love these almond flour banana pancakes.
These Tiramisu Overnight Oats are also amazing and simple to make.
WHY YOU'LL LOVE THIS 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 alternative ingredients that make them keto-friendly.
I love it when I find a way to make a traditional recipe low carb, while still maintaining the classic crepe flavor and texture.
This recipe is kid approved, can be easily doubled and is perfect for a weekend breakfast.
INGREDIENTS NEEDED
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 - My favorite sweetener. 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.
STEP BY STEP INSTRUCTIONS
- 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 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.
EXPERT TIPS
- Blanched superfine ground 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.
- Don't flip too early. Use your spatula to lift the edge to see if its lightly brown, then flip.
- 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.
STORAGE INSTRUCTIONS
Fridge: Crepes can be easily stored in an airtight container for up to 5 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 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.
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 tiny bit of butter.
SERVING SUGGESTIONS
You can fill your crepes with anything you like!
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 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.
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 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 5 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 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.
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