Easy Almond Flour Keto Crepes

Name: Easy Almond Flour Keto Crepes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 180 ml cream; 2 eggs; 2 tsp butter (melted); 1/4 cup + 1 tbsp almond flour (35g); 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 OR 1/4 tsp salt, 1 tbsp sweetener of choice + 1/2 tsp vanilla extract (sweet))

These Easy Keto Almond Flour Crepes are so simple to make and are extremely versatile.

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

I hope you enjoy this low carb crepes recipe! They are based off of a crepe recipe we used to make when I worked at a french bakery…just slightly lower-carb, haha.

They really are perfect crepes!

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Tips For Making Easy Keto Almond Flour Crepes

Use heavy or light cream, either one works for this recipe! You could even use full-fat coconut milk for a dairy-free option. I don't usually recommend almond milk as it's a bit too thin.
Add a touch more coconut flour if you find your batter too thin.
These can be made savoury or sweet. For savoury, use salt and pepper and whichever other spices your prefer. For sweet, use a powdered sweetener (I like powdered monkfruit/erythritol sweetener), vanilla extract and a bit of salt.

Ingredients In Keto Almond Flour Crepes

Heavy Cream or Light Cream
Eggs
Butter
Almond Flour
Coconut Flour
Xanthan Gum
Salt
Powdered Monkfruit/Erythritol Sweetener (for sweet crepes only)

Tools I Used To Make Easy Keto Crepes

Non-stick Frying Pan
Spatula
Whisk

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Easy Keto Almond Flour Crepes

Serves: 2

Ingredients:

180ml cream (10, 18 or 35% should all work but I prefer 18%, for those not in Canada, this would typically be similar to half and half or light cream OR heavy cream).
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)

Directions:

Heat a non-stick pan over medium heat.
Whisk together the eggs, cream and butter until smooth.
Stir in the flour and again whisk until as smooth as possible.
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.
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)
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! 🙂