Perfect Keto Crepes



These Perfect Keto Crepes are so simple to make and are extremely versatile.

You can use them as a sandwich “wrap”, taco shells (cook thinner and crisper ones), enchilada wraps or just as they are; crepes, sweet or savoury!

I hope you enjoy them! They are based off of a recipe we used to use when I worked at a french bakery…just slightly lower-carb 😉

They really are perfect crepes!

Perfect Keto Crepes

Serves: 2


  • 180ml cream (10, 18 or 35% should all work but I prefer 18%)
  • 2 eggs
  • 2 tsp butter, melted
  • 1/4 cup + 1 tbsp(35g) almond flour
  • 1 tbsp + 1 tsp coconut flour(10g) (you can add more if batter is too “wet” after you do a test crepe)
  • 1/4 tsp xanthan gum
  • 1/4 tsp each of salt & pepper (savoury)


  • 1/4 tsp salt, 1 tbsp sweetener of choice + 1/2 tsp vanilla extract (sweet)


  1. Heat a non-stick pan over medium heat.
  2. Whisk together the eggs, cream and butter until smooth.
  3. Stir in the flour and again whisk until as smooth as possible.
  4. Grease your hot pan (spray oil or butter), pour about 1/6th of the batter in the center of the pan and rotate it several times to form a circle.
  5. Let the crepe cook for 3-5min on the first side and about another 1-2min on the second side. (Don't rush this, just check when the crepe begins to hold together before flipping. (TIP: SMALL-MEDIUM CREPES WORK BEST)
  6. Place on a plate and fill your perfect keto crepes with whatever your hear desires!

I like to roll my savoury ones up with ham and swiss cheese and dip them in ranch.

For the sweet ones, filling them with home-made hazelnut butter, and topping them with lightly sweetened whipped heavy cream and strawberries is perfect.

Enjoy! 🙂

Perfect Keto Crepes nutrition per serving: (~3 crepes or 1/2 of the batter): 26F/13P/4C(NET) & 4g fibre

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14 thoughts on “Perfect Keto Crepes

  1. I’m low carb (Atkins years ago – love it) but not keto. Crepes (and popovers/Yorkshire pudding) are my favorite things to eat – with butter! Is the xanthan gum necessary? I tried it once for gravy and was so disgusted I tossed it out! I guess I need a measuring cup with ml marks, too. By any chance have you developed a popover recipe, too? Though this might work…
    Also, I’m eager to try your flatbread. That looks good and so versatile. What can I substitute for almond milk?

    1. Hi Alexandra,

      Congrats on the low-carb lifestyle! It’s a great way to live. 🙂 I LOVE popovers with butter too, I actually was looking into making them as one of my next “bread item” recipes!! (So definitely keep a look-out).
      Xanthan gum is not necessary in the crepes, you can use a little bit of vital wheat gluten in place of it if you’d like. I know how fast things can go gummy when using it! But in small amounts like this recipe I guarantee you won’t find an issue, haha.
      Also let me know if you do try out the flat bread recipe! You can use any milk or cream in place of almond milk that you’d like :).

    1. Hey! I’m in Canada so we use percentages, haha. So 35% is heavy whipping cream and 18% is the cream just below that and we also have 10% and 5% which are even lighter in fat. I use 18% for this recipe because it’s still quite high in fat but not as heavy as heavy whipping cream. Either way I believe heavy whipping cream or any cream should work!

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