Keto Crepes

4 from 12 votes

Soft, easy keto crepes made with almond flour! Perfect for sweet or savory fillings, these low carb, gluten-free crepes are ready in minutes.

Prep Time2

Cook Time8

Total Time10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, French

Servings:

Calories: 219.1

Author: Taryn Scarfone

Ingredients

1 cup almond flour
1/2 cup unsweetened almond milk
3 large eggs
1 tsp vanilla
1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
pinch salt
1 tsp psyllium husk powder or ½ teaspoon xanthan gum

US Customary - Metric

Instructions

In a blender add all the ingredients and blend until creamy and smooth, the batter should be runny. Let the batter rest for 10 minutes after blending.
Preheat a skillet to medium-low heat, once heated spray with oil to avoid the batter to stick to the skillet and 1/4 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.
Wait until the top looks mostly dry and the edges release from the pan before flipping. This usually takes 2½–3 minutes. Cook the other side for a minute and remove from the heat.
Repeat, greasing the pan each time, until you have used all the batter.
Serve with your favorite toppings.

Notes

Keto crepes are more delicate than traditional wheat flour crepes. If this is your first time making them, don't worry if the first one tears a little - it gets much easier once the pan is properly heated and the batter has had time to cook before flipping.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition