Keto Crepes

These Keto Crepes are thin, tender, and surprisingly easy to make. Whether you fill them with berries and whipped cream for breakfast or dessert, or stuff them with eggs and cheese for brunch, they’re a delicious low carb alternative to traditional French crepes.

Crepes have always held a special place in my heart. My husband and I spent our honeymoon in Quebec City, where we ate every type of crepe imaginable. It was the closest we could get to Europe on our tiny honeymoon budget at 21 and 22, and between the cobblestone streets, charming bed and breakfast, and incredible French food, it was incredible.

Now, years later, these almond flour crepes still remind me of that trip. They’re just as versatile as traditional crepes and have become one of our favorite special breakfasts.

Looking for extra protein? Try my Cottage Cheese Crepes.

Why You’ll Love This Recipe

• Thin and flexible like traditional crepes
• Naturally gluten-free
• Low carb and keto-friendly
• Easy to make in a blender
• Sweet or savory options
• Perfect for breakfast, brunch, or dessert
• Freezer friendly

Before You Get Started

A few simple tricks make all the difference with almond flour crepes.

• Let the batter rest for 10 minutes after blending. This gives the almond flour time to absorb the liquid and makes the crepes much sturdier.
• Lightly grease the skillet before every crepe.
• Wait until the top looks mostly dry and the edges release easily before flipping.
• The first crepe is often the “test” crepe. Don’t worry if it isn’t perfect!

What is a Crepe?

A crepe is an ultra-thin French-style pancake that can be served sweet or savory. Unlike traditional pancakes, crepes don’t rely on baking powder, so they’re soft, flexible, and perfect for wrapping around your favorite fillings.

Traditional crepes are made with wheat flour, but this keto version uses almond flour to keep the carbohydrates low while still creating a tender, delicate crepe.

Ingredients

• Almond Flour – Finely ground blanched almond flour produces the best texture.
• Unsweetened Almond Milk – I use just enough to thin the batter for easy spreading. This slightly thicker batter holds together much better while still spreading easily in the pan.
• Eggs – Provide most of the structure and flexibility.
• Vanilla Extract – Enhances the other flavors.
• Sugar-Free Sweetener – Optional, depending on whether you’re making sweet or savory crepes.
• Psyllium Husk Powder – Just 1 teaspoon adds structure and makes the crepes much less likely to tear. If you don’t have psyllium, substitute ½ teaspoon xanthan gum.
• Salt – Balances the flavors.

See the recipe card for full measurements.

How to Make Keto Crepes

Step One: Add all of the ingredients to a blender and blend until completely smooth.

Step Two: Let the batter rest for 10 minutes. This allows the almond flour and psyllium to hydrate, creating sturdier crepes.

Step Three: Heat a lightly greased nonstick skillet over medium-low heat. I like to use coconut oil.

Step Four: Pour about ¼ cup of the crepe batter into the center of the pan, immediately swirling to create a thin, even layer.

Step Five: Cook for 2½ to 3 minutes. The top should look mostly dry, and the edges should begin to release from the pan.

Step Six: Use a thin spatula and flip in one quick motion. Cook another 30 to 60 seconds.

Step Seven: Transfer to a plate and repeat, lightly greasing the skillet before each crepe.

Sweet Topping Ideas

• Fresh strawberries and whipped cream
• Blueberries and sugar-free maple syrup
• Chocolate sauce and toasted pecans
• Butter, cinnamon, and sweetener
• Caramel sauce and whipped cream
• Keto Vanilla Ice Cream with raspberries
• Keto Lemon Curd and whipped cream

Savory Filling Ideas

Simply omit the vanilla and sweetener.

• Scrambled eggs, ham, and cheddar
• Spinach and feta
• Tomatoes, basil, and mozzarella
• Sausage, onions, and marinara
• Chicken, mushrooms, and Swiss cheese
• Smoked salmon and cream cheese

Variations

• Dairy-Free – These crepes are already dairy-free when made with almond milk.
• Nut-Free – Replace the almond flour with sunflower seed flour using a 1:1 substitution.
• Higher Protein – Fill with cottage cheese, Greek yogurt, or sliced turkey.
• Chocolate – Add a tablespoon of cocoa powder and a little extra sweetener.

Equipment

You’ll need a blender, a nonstick skillet or crepe pan, a thin flexible spatula, and a measuring cup for portioning the batter.

Storage

Store leftover crepes stacked with parchment paper between each one in an airtight container in the refrigerator for up to 4 days.

To freeze, separate each crepe with parchment paper, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating briefly in a skillet or microwave.

Common Questions

Why are my keto crepes falling apart?

This usually happens when the batter is too thin, or the crepe is flipped too soon. Adding 1 teaspoon psyllium husk powder (or ½ teaspoon xanthan gum), letting the batter rest for 10 minutes, and waiting until the top is mostly dry before flipping will help prevent tearing.

Can I use coconut flour?

Coconut flour is much drier than almond flour, so it’s not a 1:1 sub. A general rule of thumb is to use 1/3 cup of coconut flour for every 1 cup of almond flour. However, I have not tested that in this recipe. If you do, let me know how they turn out.

Can I make savory crepes?

Absolutely. Simply leave out the vanilla and sweetener, then fill with your favorite savory ingredients.

Can I make these ahead of time?

Sure, crepes reheat great, making them perfect for meal prep.

Do I need a crepe pan?

Nope, a good nonstick skillet works perfectly.

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Originally Published September 6, 2019. Revised and Republished July 27, 2026.