Name: Keto Friendly Crepes
Prep time: 5 min
Cook time: PT-487870H44M7S
Total time: PT-487870H44M7S
Cuisine: Keto
Ingredients: 4 eggs; 4 oz cream cheese (½ standard package), softened; ¼ cup unsweetened almond milk; 1⅓ cups almond flour; 2 Tbsp keto-friendly sweetener (monk fruit or erythritol); 1 tsp vanilla extract (optional, for sweet crepes)

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Delicate, low-carb crepes that melt in your mouth—perfect for a keto breakfast, brunch, or elegant dessert! With almond flour and cream cheese, they’re grain-free, gluten-free, and sure to please.

Why You’ll Love This Recipe

These crepes are creamy, satisfying, and guilt-free. They blend classic texture with keto-approved ingredients, making them versatile for sweet or savory fillings without spiking your carbs.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

4 eggs
4 oz cream cheese (½ standard package), softened
¼ cup unsweetened almond milk
1⅓ cups almond flour
2 Tbsp keto-friendly sweetener (monk fruit or erythritol)
1 tsp vanilla extract (optional, for sweet crepes)

Directions

Blend the batter: Combine eggs, cream cheese, almond milk, almond flour, sweetener, and vanilla (if using) in a blender. Blend until smooth and creamy.
Let rest: Allow batter to rest for 5 minutes. This helps thicken it slightly and ensures even cooking.
Cook crepes: Heat a non-stick skillet over medium-high. Lightly grease if needed. Pour about ¼ cup batter into the pan, swirling to form a thin, even layer. Cook until edges set and bottom is golden (2–3 minutes), then flip and cook 1–2 minutes more.
Repeat: Remove crepe, set aside, and continue until batter is used (makes ~8–10 crepes depending on pan size).

Servings and timing

Yield: About 8–10 crepes (depending on size)
Prep time: 5 minutes
Rest time: 5 minutes
Cook time: ~15–20 minutes total
Total time: ~25–30 minutes

Variations

Savory option: Skip sweetener and vanilla. Fill with scrambled eggs, sautéed mushrooms, cheese, or deli meats.
Sweet version: Add cinnamon or lemon zest to batter; top with sugar-free syrup, berries, or whipped cream.
Chocolate twist: Mix in 1 Tbsp cocoa powder for chocolatey crepes—serve with mascarpone or avocado-chocolate mousse.
Nutty crunch: Stir in 1 Tbsp chia or flax seeds for texture and extra nutrition.

Storage/reheating

Refrigerator: Store layered between parchment in an airtight container for up to 4 days.
Freezing: Freeze crepes with parchment between layers in a sealed bag for up to 2 months.
Reheat: Warm in a microwave for 15–20 seconds or in a non-stick pan over low heat for 1–2 minutes per side.

FAQs

1. Can I use coconut flour instead of almond flour?

No—coconut flour absorbs liquid differently. Stick to almond flour or use a low-carb flour blend designed for keto.

2. Why rest the batter?

Resting allows almond flour to absorb moisture and gives you smooth, pliable crepes.

3. My crepes are tearing—what went wrong?

Use a non-stick pan, allow edges to set fully before flipping, and don’t overfill the pan.

4. How can I make them fluffier?

Add a pinch of baking powder—but they won’t be traditional thin crepes.

5. Are these gluten-free?

Yes—ingredients are gluten-free.

6. Can I omit the sweetener entirely?

Yes—for savory crepes, just leave it out.

7. What pans work best?

Non-stick or well-seasoned crepe pans yield the best results. Electric crepe makers are also great.

8. Can I make the batter vegan?

This recipe relies on eggs and cream cheese; no simple vegan swap maintains texture.

9. Can I make mini crepes?

Yes—use 2 Tbsp batter per crepe for small, appetizer-style portions.

10. How do I fill and roll them?

Place filling near one edge, fold sides over, and roll like a burrito. Heat briefly if needed.

Conclusion

These Keto Friendly Crepes are a delicious low-carb alternative to traditional crepes, offering creamy consistency and endless filling options. Effortless, versatile, and satisfying—they’re bound to become your go-to for breakfast or brunch!