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Keto Crepes

Keto Crepes

Keto Crepes

By recipes genie | Published on January 4, 2025

Tools & Equipment

1
Whisk
2
Large mixing bowl
3
Small mixing bowl
4
Non-stick skillet or crepe pan
5
Spatula
6
Measuring cups
7
Measuring spoons

Ingredients

Dry Ingredients

  • 1
    0.5 cup Almond Flour
  • 2
    2 tablespoons Sweetener
  • 3
    0.25 teaspoon Xanthan Gum

Wet Ingredients

  • 1
    3 Large Eggs
  • 2
    0.75 cup Milk
  • 3
    2 tablespoons Butter
  • 4
    0.5 teaspoon Vanilla Extract

Optional Toppings

  • 1
    1 cup Berries
  • 2
    2 tablespoons Whipped Cream

Directions

1

Combine Dry Ingredients

In a large bowl, whisk together the almond flour, sweetener, and xanthan gum until well combined. This ensures the dry ingredients are evenly distributed, preventing clumps in the batter.

2

Mix Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted butter and vanilla extract until smooth. Make sure the eggs are fully incorporated and the mixture is homogenous.

3

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are okay. Overmixing can make the crepes tough.

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4

Heat the Pan

Heat a non-stick skillet or crepe pan over medium heat. If you don't have a non-stick pan, use a regular pan with a small amount of butter or oil. Ensure the pan is hot enough by flicking a drop of water into it; if it sizzles and evaporates, it's ready. CAUTION: Hot pan!

5

Pour the Batter

Pour about 1/4 cup of batter onto the hot pan. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly. The crepe should be very thin. If you have too much batter or the crepe is too thick, reduce the amount of batter next time.

6

Cook First Side

Cook for 1-2 minutes, or until the edges of the crepe start to look dry and the bottom is lightly golden. Use a thin spatula to gently lift the edge and check for color. Avoid touching the crepe too much during cooking.

7

Cook Second Side

Carefully flip the crepe using a spatula. Cook for another 30-60 seconds, until the other side is lightly golden. Be gentle when flipping to avoid tearing the delicate crepe.

8

Remove and Stack

Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, stacking the crepes as they're cooked. These are best served immediately.

9

Serve

Serve the crepes immediately. Add your favorite toppings (berries, whipped cream). Fold the crepes into quarters or roll them up. Presentation matters! Enjoy the delicious Keto crepes. Make sure to clean the skillet promptly to prevent batter residue from hardening

Recipe Tips

  • For best results, use finely ground almond flour.
  • If you don’t have a crepe pan, a non-stick skillet works well. Make sure to use a thin layer of oil or butter to prevent sticking.
  • Adjust the amount of sweetener to your preference. You can use stevia, erythritol, or your favorite keto-friendly sweetener.
  • The batter should be thin and pourable. If it is too thick, add a little more milk.
  • Make sure your pan is hot before adding the batter. A medium heat is perfect to prevent burning.

Nutrition Facts (per serving)

Calories

180 kcal

Carbs

5g

Protein

8g

Fat

14g

Fiber

2g

Sugar

2g

Sat. Fat

5g

Sodium

100mg

Trans Fat

0g

Cholesterol

120mg

Potassium

150mg

Vitamin A

100%

Vitamin C

5%

Calcium

50%

Iron

1%

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