These keto crepes are made with coconut flour. Their flavor is pleasantly neutral, so you can fill them with sweet or savory fillings.

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

I always loved crepes. My Dutch-born dad used to make pannenkoeken, which are essentially thick Dutch crepes. After transitioning to a low-carb diet, I developed this recipe for keto crepes. They are delicious, and their texture is nice and light. Their neutral flavor means you can fill them with anything you like. You can make them ahead of time and refrigerate them, making weekday breakfasts a breeze!

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

Eggs: I use three large eggs.
Milk: I use whole milk. I haven't tested any other type of milk, but nondairy milk alternatives should work, especially creamy ones like canned coconut milk or unsweetened soy milk. Heavy cream diluted with water is another option.
Coconut flour: For the best results, measure it by weight and not by volume.
Avocado oil: You can also use coconut oil or unsalted butter.

Flavor 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

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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

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.

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.
Kitty
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Recipe Tips

Flipping the Crepes

I make these crepes with coconut flour, an extremely absorbent ingredient, hence the large amounts of eggs and milk relative to the flour. I experimented with different ratios and settled on this one. 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. I use two wide spatulas, as shown in the photo below.

Storage Tips

These crepes 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. I 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, stack them in freezer bags, separating them with wax paper. Thaw them overnight in the fridge.

Serving Suggestions

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: Greek yogurt and fruit, nut butter, melted chocolate and strawberries, keto whipped cream, chocolate whipped cream, or keto chocolate hazelnut spread.
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.

Recipe Card

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

5 from 35 votes

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Coconut Flour Keto Crepes

These keto crepes are light and delicious. They have a pleasant neutral flavor, so you can fill them with sweet or savory fillings.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: French

Diet: Gluten Free

Servings: crepes

Calories: 210kcal

Author: Vered DeLeeuw

Video

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.
Add the milk and whisk to incorporate.
Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
Allow the batter to thicken for 1-2 minutes, then whisk again.
Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray.
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.
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.
Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
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.
Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative) and serve.

Notes

If you object to using whole milk in keto recipes, use heavy cream, unsweetened soy milk, 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, 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. I 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

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Disclaimers

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.

Keto Crepes

Ingredients

Flavor Variations

Instructions