My easy Keto Crepes are an easy and delicious breakfast, brunch, or dessert. You can top them with everything from chocolate and nuts, to whipped cream and raspberries, to strawberries and ice cream. With a few simple ingredients, you can easily make healthy low carb crepes gluten-free.
I love crepes. My husband and I spent our honeymoon in Quebec City and ate every variety of crepe you can imagine. Quebec City was the closest we could get to Europe on our super small honeymoon fund but it was lovely. Cobblestone streets, delicious French cuisine, a charming B&B, and all the crepes you could ever imagine.
Our 16th anniversary is tomorrow and these almond flour crepes will be the perfect dessert. I've been wanting to recreate that special treat for a long time. These keto crepes are just as special.
What is a crepe?
A crepe is a thin pancake. Crepes normally have sweet or savory fillings or toppings since on their own they are a bit plain. But all they really need is a little butter and cinnamon to make them into something delicious. They are one of my favorite low carb recipes any day of the year.
How to make keto crepes gluten-free
It is easy to make your low carb keto crepes gluten-free by using almond flour instead of white wheat flour. The rest of the ingredients are pretty much the same as a traditional crepe.
I just put all the ingredients for the crepe batter into my blender to combine them. It takes seconds to make the batter and they are perfect every time.
After that just heat your non stick skillet over medium heat and swirl to spread the batter. Flip once the edges look dry. Practice makes perfect for crepes so don't get upset if the first few don't look beautiful. They will still taste great.
Ingredients in Gluten Free Keto Crepes
Almond Flour - I’ve really come to prefer almond flour in breakfast recipes and baked goods. It gives a tender crumb in pancakes, cookies, and waffles. I have not tested these with coconut flour. If you want to try them with coconut instead of almond use ⅓ of the amount listed since coconut flour absorbs so much more liquid. I'd suggest adding a pinch or two of xanthan gum as a binder too.
Vanilla - With the price of vanilla constantly rising I decided to try a Mexican vanilla extract and have been happy with the results. It is much more budget-friendly than other vanilla extracts.
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Unsweetened Almond Milk - Plain or Vanilla work here - alternatively you can use coconut milk or another nut milk that comes in a carton
Eggs - Eggs are a necessary binder in my keto crepes recipe.
Salt - Just a pinch helps bring out the other flavors.
You can easily make this recipe a savory crepe recipe by omitting the sweetener and vanilla. One of our favorite fillings for savory crepes is scrambled eggs, ham, and cheddar cheese.
Other ideas for savory crepes:
- sauteed spinach and feta cheese
- tomatoes, basil, and mozzarella
- cooked crumbled sausage and onions
Sweet Topping ideas for Crepes
I'm sure you can come up with some of these sugar free toppings on your own. Just incorporate your favorite dessert flavors into a healthy crepe topping for a low carb diet.
Our favorite dessert crepe toppings:
- strawberries and keto vanilla ice cream
- chocolate sauce and toasted nuts
- caramel and whipped cream
- butter, cinnamon, and a sprinkle of your favorite sweetener
- sugar-free pancake syrup and fresh blueberries
More Keto Recipes for Brunch or Dessert Treats:
- 1 cup almond flour
- ⅔ cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla
- 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- Pinch salt
- In a blender add all the ingredients and blend until creamy and smooth, the batter should be runny.
- Preheat a skillet to medium heat, once heated spray with oil to avoid the batter to stick to the skillet and ¼ cup of batter in the middle.
- Carefully grab the skillet by the handle and circle the batter around to spread the batter evenly and to get a thin layer.
- Cook for 2 min or until it starts to get golden and with a spatula turn over. Cook the other side for a minute and remove from the heat.
- Repeat until you have used all the batter.
- Serve with your favorite toppings.