easy Keto Crepes

Here’s a simple, easy Keto Crepes recipe—thin, soft, and low-carb, perfect for sweet or savory fillings 🥓🧀🍓

Easy Keto Crepes

Ingredients (makes ~4 crepes)

• 4 large eggs

• ½ cup (120 ml) unsweetened almond milk (or other low-carb milk)

• 2 tbsp almond flour

• 2 tbsp coconut flour

• 1 tsp vanilla extract (optional, for sweet crepes)

• 1–2 tsp erythritol or preferred keto sweetener (optional, for sweet crepes)

• Pinch of salt

• 1–2 tbsp butter or coconut oil for cooking

Instructions

1️⃣ Make the Batter

1. In a blender or bowl, combine eggs, almond milk, almond flour, coconut flour, vanilla, sweetener (if using), and salt.

2. Blend until smooth. Let the batter rest 2–3 minutes to thicken slightly.

2️⃣ Cook the Crepes

1. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.

2. Pour about ¼ cup of batter into the pan, swirling to coat the bottom thinly.

3. Cook 1–2 minutes until edges lift and the bottom is lightly golden.

4. Flip carefully and cook another 30–60 seconds.

5. Repeat with remaining batter.

3️⃣ Serve

• Sweet filling ideas: cream cheese + berries, sugar-free chocolate spread, or whipped cream.

• Savory filling ideas: ham & cheese, spinach & feta, or scrambled eggs.

Tips

• Non-stick pan: Essential for flipping thin crepes.

• Thin batter: Add more almond milk if too thick; keto flours are denser than wheat flour.

• Stacking: Layer crepes with parchment paper in between to prevent sticking.

• Storage: Keep cooked crepes in an airtight container in the fridge for 2–3 days; reheat gently.

If you want, I can give a 2-minute microwave keto crepe hack—perfect for a single serving when you’re in a rush.