KETO Almond Flour Crepes

Today we’re making KETO almond flour crepes. Gluten-free crepes made with almond flour, fluffy, thin with a great bite, and very versatile.

They’re also so much easier to make from scratch than you may have thought!

This almond flour crepe recipe is super simple and basic. You only need7 ingredients and your perfect topping choice to pull together a fancy high-class breakfast.

Serve these keto crepes with almond flour as a tasty breakfast meal or as a dessert. The only difference is what you fill them with and what time of day it is. I mean, who said you can’t have dessert for breakfast?

Keto Crepes

Down below I have included several steps and tips for keeping this recipe kept keto-friendly but if you’re not interested in keto crepes with almond flour, note that you can easily adjust these to simply remain gluten-free and they’ll still be tasty.

Crepes are a thinner pancake like breakfast often folded or rolled like a tortilla and stuffed with anything from custards and creams to fresh fruit.

This French-inspired recipe is sure to make you feel a little more cultured.

Ingredients you’ll need for Almond Flour Crepes

• Eggs
• Almond flour
• Erythritol
• Salt
• Vanilla extract
• Almond milk
• Coconut oil

For the exact amounts needed, please see the recipe card below.

How to Make Almond Flour Crepes

Combine the erythritol, salt, and almond flour in a medium-sized mixing bowl.

Add in the eggs, milk, and vanilla extract and whisk until well combined. The results should be runny but a bit thick.

Prep the bottom of a flat frying pan with a bit of coconut oil. You can either brush it on with a pastry brush or use a folded paper towel.

Heat the pan over medium heat.

Add one measure of the batter to the pan and spread the batter around the pan.

Cook until the bubbles have formed and the crepes no longer look shiny.

Run a rubber spatula all over the borders of the crepe and work up the center carefully as you go to detach the crepe from the pan.

Flip the crepe over and cook the other side for a few more minutes.

Reserve on a covered plate until all of the crepes are finished.

Add toppings and serve. Enjoy!

Crepe Topping Ideas

• Coconut yogurt/ or any plant-based yogurt. You can use whipped cream in case you don’t need the crepes to be dairy-free
• Powdered erythritol or powdered sugar in case you don’t care about the keto side of these crepes.
• Fruits: raspberries, strawberries, blueberries…
• Honey/maple sugar (only in case you are not trying to make the crepes keto friendly)

Recipe Tips

These almond flour crepes are best eaten right after being made, especially since they are more pliable while being hot. Since we are using gluten-free flour they break much easier than regular crepes, however, making them thin and eating them hot will prevent them from breaking too easily.

You might want to fill them with a bit of whipped cream or plant-based yogurt and some sliced fruits, for this spread a layer of the cream and place the fruit on top. Roll and enjoy!

You can substitute the almond milk with regular milk, or any other plant-based milk of your choice.

FAQs

How long are almond flour pancakes good for?

You can keep these gluten free crepes for up to a few days (about 3 or 4) if stored in an airtight container in the fridge. This is a great recipe to use for meal planning throughout the week.

Can I freeze crepes?

Yes, you can freeze crepes by placing them into an airtight container and laying a piece of parchment paper between each crepe. Then when you want to eat one (or multiple) take them out of the container and slowly warm up in a skillet until warm enough to roll or fold. You can keep them frozen for up to 3 months.

How do you make crepes less rubbery?

You want to allow the batter to rest for about 30 seconds to one minute after stirring before using. Giving the batter a chance to rest is a great way to get the flour to relax so that they don’t turn out rubbery.

For more crepes and pancake recipes check out these breakfast favorites:

• Red, White, and Blue Dessert Crepes
• Raspberry Hazelnut Dutch Baby
• Bananas Foster Pancakes
• Crepes with Nutella Whipped Cream
• Toasted Coconut Pancakes with Maple Ginger Syrup
• Healthy Protein Crepes

Continue to Content

Yield: 12

Almond Flour Crepes

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Gluten-free crepes made with almond flour, fluffy, thin with a great bite, and very versatile

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 eggs
• 1 ½ cups almond flour
• 1 tablespoon erythritol or to taste
• A pinch of salt ( ¼ of a teaspoon) 
• ½ teaspoon vanilla extract (optional)
• 1 cup almond milk
• 2 tablespoons coconut oil
• Powdered erythritol or powdered sugar in case you don’t care about the keto side of these crepes.
• Fruits: raspberries, strawberries, blueberries…
• Honey/maple sugar (only in case you are not trying to make the crepes keto friendly)

Instructions

1. In a medium-sized bowl, combine the erythritol, salt, and almond flour. 
2. Add the eggs, milk, and vanilla extract and whisk until well combined. The resulting batter should be runny but a bit thick. 
3. Prep a flat bottom frying pan with a bit of coconut oil, for this you can brush it with a kitchen brush or with a piece of kitchen paper towel. Heat on medium heat.
4. Add one measure of the batter to the pan and spread the batter moving the pan. 
5. Let cook for a couple of minutes until bubbles are formed and you see the crepe no longer shiny. 
6. Run the rubber spatula all over the borders and work yourself up to the center carefully to detach the crepe from the pan. 
7. Flip and let cook on the other side for a couple more minutes. 
8. Reserve in a covered plate until all the crepes are done. 

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