Keto Crepes

5 from 1 vote

Keto Crepes are a delightful low-carb alternative to traditional crepes, blending delicious ingredients together for a crisp and light taste experience. These crepes are delicious and versatile and align seamlessly with a ketogenic lifestyle, so feel free to enjoy a delicious breakfast or dessert!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: French

Keyword: crepes keto, keto crepe recipe, keto crepes, keto crepes no flour, keto crepes recipe

Servings: crepes

Calories: 151kcal

Author: Scott G

Ingredients

4 large eggs
1 cup almond flour
¼ cup heavy whipping cream
1 tablespoon MCT oil
1 teaspoon granulated sweetener of choice like erythritol or monk fruit sweetener
½ teaspoon vanilla extract
⅓ cup water or as needed for thinning
1 teaspoon butter for greasing the pan
¼ teaspoon salt

Instructions

Combine the eggs, almond flour, cream, MCT oil, sweetener, salt, and vanilla extract in a blender. Blend until you have a smooth batter. Let it sit for a few minutes to thicken slightly.
Check the consistency of the batter. It should be quite thin, similar to heavy cream. If it's too thick, add a little more water to thin it out.
Grease a non-stick skillet or crepe pan with butter and set over medium heat.
Pour just enough batter into the pan. Tilt the pan with a circular motion to spread the batter thinly across the surface.
Cook for about 1-2 minutes until the bottom is golden brown, then flip gently and cook the other side for another minute. Remove from the pan and repeat with the remaining batter.
Serve your crepes warm. For sweet crepes, consider fillings like whipped cream, keto-friendly fruit, or sugar-free jam.

Notes

Batter Consistency: Ensure the batter is thin enough. If it's too thick, it won't spread thinly and evenly in the pan, leading to crepes that are too thick and more prone to breaking. You can thin the batter by adding a bit more water or almond milk.
Let the Batter Rest: Allowing the batter to rest for 10-15 minutes before cooking can help the ingredients meld together better, strengthening the structure.
Eggs Are Key: Eggs act as a binding agent in low-carb crepes. Ensure you’re using enough eggs and that they are well beaten into the batter. If your crepes are falling apart, consider adding an extra egg white to improve cohesion.
Cooking Temperature: If the pan is too hot, the crepes will cook too quickly on the outside and not have enough time to set properly, leading to tearing. Ensure your pan is at medium to medium-low heat.
Non-Stick Pan: Use a good non-stick skillet and a bit of butter to prevent sticking, which can cause the crepes to tear.
Size Matters: Smaller crepes are easier to flip and less likely to tear. A 6 to 8-inch skillet is ideal.
Flip Gently: Wait until the edges of the crepe start to look dry, and the bottom is lightly golden before flipping. Use a thin spatula to lift and flip the crepe gently.
Practice Patience: Low-carb crepes might require a bit of practice as they are more delicate than traditional crepes. Give yourself some time to get used to the process.

Nutrition