These homemade almond flour keto crepes with cream cheese are delicate with a buttery crisp edge. Enjoy low carb crepes that are super versatile, as you can serve them both sweet or savory. For just 2g net carbs each, these crepes taste great and are super pliable!
With only 2g net carbs per each crepe, these gluten-free, sugar-free, and flourless low carb cream cheese crepes are perfect for a delicious breakfast, a fantastic holiday brunch, or even a lunch wrap.
You’ll be in heaven after just one bite. Trust me when I say that it will quickly become your favorite keto crepes recipe.
Crepes are super versatile and fun to eat with your favorite toppings. Folded or rolled up, stuff them with anything you can think of. Keto Nutella, whipped cream and berries, keto jam, or savory filling are so delicious.
Honestly, when it comes to filling these beauties, your imagination is your only boundary. Dive in and enjoy the delicious possibilities!
Reasons This Keto Crepes Recipe Works
- Quick & Effortless: In just a few minutes, with a handful of ingredients, you have the best crepes ready to enjoy.
- Gluten-free, sugar-free, and flourless – it’s a recipe that welcomes all, ensuring no one misses out on the crepe party.
- The Best Texture: These crepes strike the right balance between delicate and hearty, making every bite a delightful experience.
- Super Versatile: From sweet to savory, morning meals to midnight snacks, these crepes are the perfect canvas for all your culinary imaginations.
Are Crepes Keto?
Traditional crepes? No, they’re not keto-friendly due to wheat flour, milk, and often sugar.
However, with a few ingredient swaps, like using almond flour and sugar substitutes, you can absolutely enjoy a keto version of this classic dish.
And the proof that the result is delicious is right here in this post. If you try our recipe, you will find out that eating crepes on a keto diet was never more quickly than this.
Ingredients Needed
The ingredients in these gluten-free cream cheese crepes are easy to find and super familiar. You’ll need only 8 ingredients to make this keto dessert:
- Cream cheese – Make sure that the cream cheese is at room temperature before you start using it.
- Eggs – Use large room-temperature large eggs to avoid that eggy taste.
- Almond flour – If you want to have fluffy and light crepes, you need to use superfine blanched almond flour, one of the most common ingredients in keto dessert recipes.
- Granulated Sweetener – This will give the crepes some sweetness and make them more delicious. For savory keto crepes, omit the sweetener and add a pinch of salt.
- Vanilla extract – Use the highest quality vanilla extract you can find. Vanilla is what makes this keto crepes recipe incredibly tasty. Don’t skip vanilla extract.
- Almond milk – Unsweetened milk is necessary, and you can choose your favorite plant-based milk.
- Non-stick cooking spray or Butter – I prefer using an oil spray out of convenience, but you can use grass-fed unsalted butter to grease the pan because it makes the creps super buttery.
How to Make Keto Crepes?
Keto Crepes recipe is incredibly easy to make, and the crepe batter is ready in just a few minutes. The keto crepe batter can be made one day in advance, but I recommend eating crepes right away.
Follow the steps below to make these fantastic crepes:
Making The Perfect Almond Flour Crepes Batter
Begin by taking a large bowl and combining the cream cheese, eggs, almond flour, sweetener, and that crucial pinch of salt.
To get a smooth consistency, use an electric mixer.
If you find the batter is a little too thick, simply add the almond milk to the mix. Continue blending until everything is nicely mixed.
Let your batter a good 5-10 minutes of rest. This ensures those tiny air bubbles vanish, giving you that flawless crepe texture.
For those who love a more hands-free approach, a food processor or blender works wonders. Just ensure it’s on medium-high speed and blend for about 20-30 seconds.
Cooking Crepes
Prepare an 8-inch skillet by greasing it well. This is key to ensuring your crepes don’t stick. Heat up the heat to medium.
Once you feel the skillet is adequately heated, pour in about ¼ cup of batter or roughly 3 tablespoons right into its center. Make sure to tilt the skillet just enough to let the batter spread evenly.
Allow the crepe to cook for about 1-2 minutes on one side. You’ll know it’s ready to flip when the edges appear cooked.
Use a rubber spatula to gently loosen the crepe’s edges. Once loosened, flip it over carefully and let it cook for an additional 30 seconds.
Tips to Make the Perfect Keto Crepes
Cream Cheese Consistency: Before diving into your crepe-making, take out the cream cheese from the fridge at least an hour beforehand. This allows it to reach room temperature, ensuring a smoother mix without any clumps.
Smooth Batter = Perfect Crepes: To get that impeccable, lump-free batter, your best friends are electric mixer or a food processor. Trust me, the smoother your batter, the better your crepes!
Patience Pays Off: Letting the batter rest for about 5-10 minutes is a game-changer. This simple step allows any air bubbles to dissipate, leading to perfectly even crepes.
Temperature Matters: Achieving the right skillet temperature is crucial. Too hot, and you’ll get crepes that are more on the crispy side rather than soft and pliable. Aim for a medium heat for the best results.
Non-stick Magic: A well-greased pan is a must! Whether you’re using butter, oil, or a non-stick spray, ensure the pan is coated well to avoid any sticky situations.
The Delicate Flip: Once your crepe looks set on one side, gently work a spatula around its edges to loosen it. With confidence and a gentle hand, flip it over to cook the other side. The key here is patience and gentle motions.
Variety is Key: While classic fillings are always a hit, don’t be afraid to experiment. Try different savory fillings like sautéed spinach and feta, or go tropical with coconut cream and fresh berries. Your keto crepe journey is all about discovering exciting flavor combinations!
Storage Solutions: If you make a big batch, layer each crepe between parchment paper and store them in an airtight container. This way, you can have delicious crepes at your fingertips, ready to reheat and enjoy!
How to Serve Keto Crepes?
You can add your favorite toppings to these delicious crepes. Here are some of my favorite combinations.
- Keto Maple Syrup: This syrup has a thick consistency and a sweet, buttery flavor, similar to real maple syrup, that goes perfectly with these keto cream cheese crepes.
- Sweetened cream cheese and low carb fruit– Spread softened cream cheese sweetened to taste, then top with mixed berries, fold, and enjoy.
- Homemade Nutella and Strawberries – Fill the crepes with homemade keto Nutella and sliced strawberries for a delectable breakfast or dessert.
- Berries and sugar-free chocolate syrup: Fold your crepes in the way you like it, then pour generously over them sugar-free chocolate syrup and fresh berries.
- Bacon and Avocado: Lay crispy bacon strips inside your crepe, and add slices of ripe avocado.
- Tiramisu Temptation: layer on a mixture of mascarpone cheese and a touch of coffee extract or brewed espresso. Top with a light dusting of unsweetened cocoa powder.
How to Store Leftovers
- To Freeze – Place parchment sheets between crepes, cover tightly with plastic wrap, and chill or freeze up until you are craving crepes again. Let the crepes stay at room temperature for about an hour before serving.
- To Refrigerate – You can store the leftover crepes in an airtight container. They’ll be good in the refrigerator for 2-3 days. When ready to enjoy, reheat them in a pan over medium heat for 30 seconds.
Looking for More Keto Pancake Recipes? Try these:
- Cream Cheese Pancakes
- Keto Pancakes with Coconut Flour
- Fluffiest Keto Blueberry Pancakes
- Thick and Fluffy Flourless Pumpkin Pancakes
- The Best Double Chocolate Protein Pancakes
Almond Flour Cream Cheese Keto Crepes
Description
Ingredients
- 4 oz cream cheese softened
- 4 large eggs room temperature
- 3/4 cup almond flour
- 2 tbsp granulated sweetener
- 2 tsp vanilla extract
- Pinch salt
- 1/4 cup unsweetened almond milk optional
- Oil or butter for the pan
Instructions
- In a large bowl, add cream cheese, large eggs, almond flour, sweetener, and a pinch of salt. Use an electric mixer to combine all the ingredients together. If the crepes batter looks too thick, add the almond milk and continue mixing. Let the batter rest for 5-10 minutes to let the air bubbles disappear. You can blend all the ingredients in a food processor or blender. Just blend on medium-high speed for 20-30 seconds.
- Cook the keto crepes: Grease a 8 inch skillet and set over medium heat. Once the skillet is hot, pour ¼ cup of butter or about 3 tablespoons of the batter into the center of the pan. Tilt the pan until the batter covers the skillet.
- Cook for 1-2 minutes on each side or until the edges look cooked. Use a rubber spatula to loosen all the sides and carefully flip the crepe on the other side. Cook for 30 more seconds and transfer to a plate.
- Repeat with the remaining batter.
- Fill the crepes with your favorite filling ingredients and fold them. Keto crepes are delicious with various toppings such as sugar-free keto syrup, melted chocolate, whipped cream and berries.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
What am I doing wrong!? I’ve tried this recipe a couple times the crapes come out delicious. However when I try to fold them they just crumble.
There are several factors to consider, but my guess is that you’re cooking them at too high a temperature, causing the crepes to become too dry. I recommend trying to cook them on a lower temperature and adding 2 tablespoons of melted butter to the batter. Remember, these almond flour crepes cook very quickly.