Coconut flour keto crepes are light and tasty. They have a pleasantly neutral flavor, so you can fill them with sweet or savory fillings.
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 I transitioned to a low carb, mostly grain-free diet, I needed to find a way to make a version that I could still enjoy. It took a few tries, but I did it! These crepes are wonderful. They are very tasty, and their texture is nice and light.
Keto crepes made with coconut flour
I make these crepes with coconut flour. This is an excellent flour substitute, but it’s also an extremely absorbent ingredient, hence the relatively large amounts of eggs and milk relative to the flour.
I experimented for a long time 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 pancakes), yet sturdy enough for me to flip them.
Unlike many other coconut flour goodies, these do not taste eggy. They are actually very similar to wheat flour crepes. But they ARE more fragile, more difficult to flip, and they tear apart more easily.
So if you don’t feel like dealing with making crepes, I suggest you try this easy and tasty recipe for coconut flour pancakes instead.
The ingredients you’ll need
You’ll only need four simple ingredients to make these tasty keto crepes (the exact measurements are listed in the recipe card below):
Eggs: I use large eggs in most of my recipes.
Milk: I use whole milk in this recipe. I haven’t tested any other type of milk, but I imagine that nondairy milk alternatives would work here, as would diluted heavy cream, for those who feel that milk has no place as an ingredient on the keto diet.
Coconut flour: Try to measure it by weight if you can.
Avocado oil: This neutral-tasting oil is excellent for cooking. You can also use coconut oil or unsalted butter.
How to make coconut flour keto crepes
It’s easier than you think, although flipping them is somewhat challenging. The detailed instructions are listed in the recipe card below. Here are the basic steps:
Whisk together the eggs and the milk.
Whisk in the coconut flour. Allow the batter to thicken, then whisk again.
For each crepe, pour a scant 1/3 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.
How to fill them
These keto crepes can be filled with either sweet or savory fillings. My favorite way to eat them is simply sprinkled with a low-carb sweetener.
Or try this awesome keto chocolate hazelnut spread – the possibilities are endless!
You can also make savory crepes, fill them with ham and gruyere and fry them briefly in butter, just to melt the cheese.
Take a look at these beautiful savory crepes, made by @keto_in_cognito and posted on Instagram. She graciously allowed me to post her beautiful photo here:
If you know you’ll use them with a sweet filling, you can add a teaspoon of vanilla extract to the batter. If you plan on savory only, you can add 1/2 teaspoon of sea salt. Otherwise, leave them plain and neutral.
What about leftovers?
If you’d like to make more of these keto crepes, you can certainly double this recipe. Leftovers keep well in the fridge for 2-3 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.
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Coconut Flour Keto Crepes
- 3 large eggs
- 1/2 cup plus 2 tablespoons whole milk (can use diluted heavy cream if strict keto)
- 1/4 cup coconut flour (1 oz)
- Cooking oil for pan (I use avocado oil)
- 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 with cooking spray.
- Pour a scant 1/3 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, as shown in the video, very carefully flip the crepe – it’s not as sturdy as a wheat flour crepe so work carefully.
- Cook the second side briefly – it will be done in 30 seconds to 1 minute, 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 top of each other 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.