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Home » Breakfast Recipes » Keto Crepes

Keto Crepes

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 1, 2024
10 Comments
5 from 35 votes

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These keto crepes are made with coconut flour. They are light and tasty, and their flavor is pleasantly neutral, so you can fill them with sweet or savory fillings. You can even make them ahead of time and refrigerate them, making weekday breakfasts a breeze!

Keto crepes are served on a white plate with a garnish of berries.

I always loved crepes. I love their light texture and how you can fill them with delicious fillings. When I was a kid, my dad used to make pannenkoeken, which are essentially thick Dutch crepes. I loved those, too! After transitioning to a low-carb diet, I wanted to make a version I could still enjoy. These crepes are delicious, and their texture is nice and light. Their neutral flavor means you can fill them with anything you like.

Ingredients

The ingredients needed to make keto crepes.

You'll only need four simple ingredients to make these crepes. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Eggs: I use large eggs in most of my recipes, including this one.
  • Milk: I use whole milk in this recipe. I haven't tested any other type of milk, but nondairy milk alternatives should work. Heavy cream diluted with water is another option.
  • Coconut flour: For the best results, try to measure it by weight and not by volume.
  • Avocado oil: This neutral-tasting oil is excellent for cooking. You can also use coconut oil or unsalted butter.

Variations

If you know you'll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, it's best to leave them plain and neutral.

Instructions

Making these keto crepes is easier than you think, although I admit that flipping them is somewhat challenging. The detailed instructions for making them are listed in the recipe card below. Here are the basic steps:

Whisk together the eggs and milk. Whisk in the coconut flour. Allow the batter to thicken, then whisk again.

Whisking the batter one more time.

For each crepe, pour a scant ⅓ cup of the batter into a greased 8-inch nonstick skillet. Swirl to spread.

The batter was poured into the skillet.

Cook over medium heat, about 2 minutes on the first side and 1 more minute on the second side.

Cooking a keto crepe on the second side.

Keep the cooked crepes on a foil-covered plate while you cook more crepes. Serve immediately.

Keto crepes are piled on a plate.

Expert Tip

I make these crepes with coconut flour. This is an excellent flour substitute, but it's also an extremely absorbent ingredient, hence the large amounts of eggs and milk relative to the flour.

I experimented with different ratios of eggs to milk to coconut flour. This is the optimal ratio. It produces crepes that are thin enough to actually be considered crepes (a few of my trials were thick, like coconut flour pancakes) yet sturdy enough to flip.

Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them:

Flipping a crepe in the skillet.

Recipe FAQs

Can you eat crepes on keto?

You can, as long as you use a low-carb flour substitute. Popular options include almond flour and coconut flour. In this recipe, I opt for coconut flour.

Why are these crepes so fragile?

Gluten gives baked goods structure. Without it, baked goods tend to be more fragile. However, if you work carefully, these crepes are sturdy enough that you can flip them without tearing them.

Can I make this recipe with almond flour?

No, unfortunately, you can't. Almond flour and coconut flour behave very differently in baked goods and are not interchangeable.

Serving Suggestions

These keto crepes can be filled with sweet or savory fillings. My favorite way to eat them is simply sprinkled with a granulated sweetener. Here are a few more options:

  • Sweet options: Fill them with Greek yogurt and fruit, nut butter, melted chocolate and strawberries, keto whipped cream, or chocolate whipped cream.
  • Spread them with this keto chocolate hazelnut spread. It's really good!
  • Make savory crepes, fill them with ham and gruyere, and cook them briefly in butter to melt the cheese.
  • Another tasty savory option is softened cream cheese and smoked salmon.
  • Take a look at these beautiful savory crepes, made by low_carb_loca_ and posted on Instagram. She graciously allowed me to post her beautiful photo here. She says, "Started our busy Father's Day with a special brunch meal of Crepes Benedict: Prosciutto, Fried Egg, Hollandaise, green onion, and a side of bacon of course."
Savory keto crepes with prosciutto, fried egg, and hollandaise sauce.

Storing Leftovers

The leftovers keep well in the fridge for 3-4 days. I gently fold them in half and place them in an airtight container, with layers of paper towels between them to absorb extra moisture. You can reheat them in the microwave.

You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.

Two keto crepes are served on a white plate garnished with raspberries.

More Keto Breakfast Recipes

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Recipe Card

Keto crepes are served on a white plate with a garnish of berries.
5 from 35 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Keto Crepes (Coconut Flour Recipe)

These keto crepes are light and tasty. They have a pleasant neutral flavor, so you can fill them with sweet or savory fillings.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: French
Diet: Gluten Free
Servings: 6 crepes
Calories: 210kcal
Author: Vered DeLeeuw
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Ingredients

  • 3 large eggs
  • ½ cup whole milk - plus 2 tablespoons
  • 1 ounce coconut flour - ¼ cup, but please measure by weight
  • Cooking oil for pan - I use avocado oil

Instructions

  • Break the eggs into a medium bowl and lightly beat them.
    Whisking the eggs.
  • Add the milk and whisk to incorporate.
    Adding milk to the batter.
  • Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
    Adding coconut flour to the batter.
  • Allow the batter to thicken for 1-2 minutes, then whisk again.
    Whisking the batter one more time.
  • Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray.
    A greased 8-inch nonstick skillet.
  • Pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
    The batter was poured into the skillet.
  • Using a wide spatula or two regular spatulas, carefully flip the crepe. It's not as sturdy as a wheat flour crepe, so please work carefully.
    Flipping a crepe in the skillet.
  • Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
    Cooking a keto crepe on the second side.
  • Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on a plate and cover them loosely with foil to keep them warm.
    Keto crepes are piled on a plate.
  • Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative) and serve.
    Keto crepes are served with berries.

Notes

  • If you object to using whole milk in keto recipes, use heavy cream or canned coconut milk. 
  • If you know you'll use these crepes with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add ½ teaspoon of sea salt. Otherwise, leave them plain and neutral.
  • For the best results, measure the coconut flour by weight, not by volume.
  • Unlike many other coconut flour goodies, these do not taste eggy. They are very similar to traditional crepes, but they are more fragile, more difficult to flip, and tear more easily, so you should be extra careful when flipping them.
  • The leftovers keep well in the fridge for 3-4 days. I gently fold them in half and place them in an airtight container, with layers of paper towels between them to absorb extra moisture. You can reheat them in the microwave.
  • You can also freeze these crepes. Fold them in half and arrange them in a single layer on wax-paper-lined platters, not touching. Place the platters in the freezer. Once the crepes are frozen, you can stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.
  • The nutrition info provided is for the crepes only. 

Nutrition per Serving

Serving: 2 crepes | Calories: 210 kcal | Carbohydrates: 10 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 5 g | Sodium: 127 mg | Fiber: 3 g | Sugar: 12 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Roni says

    April 07, 2025 at 2:06 pm

    Can I add these step by step in a blender bottle and have the same results?

    Reply
    • Vered DeLeeuw says

      April 07, 2025 at 7:44 pm

      Hi Roni,
      I think so, but I haven't tested it, so it would be an experiment.

  2. Kitty says

    March 04, 2025 at 3:39 pm

    5 stars
    I was a bit worried that these might be a bit eggy when looking at the batter but they turned out perfectly!
    Really nice consistency and a good neutral flavour so perfect for sweet or savoury filling.
    I had banana, strawberries and peanut butter.
    Thank you for the recipe

    Reply
    • Vered DeLeeuw says

      March 04, 2025 at 4:15 pm

      You're very welcome, Kitty! I'm glad you enjoyed these crepes. Your filling sounds delicious!

  3. April says

    February 08, 2025 at 8:34 am

    5 stars
    My family is variously gluten-free, dairy-free, and rice-free. These worked for everyone and are kid-approved. Thank you so much for this recipe!

    Reply
    • Vered DeLeeuw says

      February 08, 2025 at 9:39 am

      You're very welcome, April! Thanks for the review.

  4. Dawn says

    July 02, 2024 at 3:13 am

    5 stars
    Excellent! Recipe is perfect and tastes wonderful.

    Reply
    • Vered DeLeeuw says

      July 02, 2024 at 7:02 am

      I'm glad you enjoyed these crepes, Dawn! Thank you for the comment.

  5. Val M says

    June 28, 2024 at 10:35 am

    5 stars
    Great, Delicious, Thanks!

    Reply
    • Vered DeLeeuw says

      June 28, 2024 at 10:48 am

      Yay! I'm so glad you liked these crepes, Val!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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