Coconut flour keto crepes are easy to make and absolutely delicious. You can fill them with your favorite sweet low-carb fillings for a great breakfast or healthy dessert.
These low-carb crepes are easy to make and every bit as delectable as the classic French version but without the carbs. Made with coconut flour, cream, and a sugar substitute, they are sweet and richly flavored. I’ve added a healthy dash of cinnamon, too, for even more flavor.
Are crepes easy to make?
Crepes are much easier to make than you probably think. The process is very similar to making American-style pancakes. The main difference is that crepes are thinner than pancakes.
To make a good crepe, you want the batter to be quite thin. As you pour the batter into the pan, you need to tilt the pan around and back and forth so that the batter quickly covers the entire bottom of the skillet before it sets. Once you get the hang of this simultaneous movement, you’ll find that making perfectly thin crepes is quick and easy.
To help prevent the crepes from sticking to the skillet, make sure to butter or oil the pan well. Using a nonstick skillet also helps.
What ingredients do you need to make keto crepes?
The ingredients you need to make these crepes are similar to the ingredients you would use to make low-carb pancakes:
- Coconut flour
- Swerve confectioners’ sugar substitute
- Swerve granulated sugar substitute
The cinnamon in this version makes these crepes taste like snickerdoodle cookies!
Tips for making keto crepes
Keto crepes aren’t difficult to make, but since they are so delicate, perfecting them can be a bit tricky. Here are some tricks that can help you make perfect crepes:
- Use a blender to mix your batter. This will ensure that your batter is completely smooth.
- Let the batter settle before forming your crepes. This will allow some of the air that was whipped in by the blender to be released and also let the coconut flour absorb some of the liquid. If it becomes too thick, add a bit of water to thin it out.
- Use a very thin coating of oil or butter on your pan. I like to use a coconut oil spray and give the skillet a quick spritz. You could also brush on a thin swipe of melted butter or cooking oil.
- Ideally, use a nonstick skillet. Crepes are by nature very thin and delicate, so using a skillet that the batter won’t stick to will make it much easier to flip your crepes without them tearing or breaking.
- Pour the batter into the skillet with one hand while tilting the pan with the other. This helps the batter quickly coat the entire bottom of the skillet in a nice thin, even layer before it sets.
- Use a medium-sized skillet and just ⅓ cup of batter per crepe.
- Don’t try to flip the crepe until the first side is thoroughly cooked. Watch for the edges to begin to brown and the top to lose its wet sheen and become pocked with tiny bubbles.
- Use a thin, flexible spatula and gently loosen the crepe all over before flipping it.
What do you put on crepes?
These delicate, thin pancakes beg to be topped with your favorite low-carb toppings. Here are a few of my favorite toppings, but you can be as creative as you like:
- A granulated sweetener and cinnamon mix
- Whipped cream or whipped coconut cream
- Sliced strawberries
- Fresh blueberries
- Almond or hazelnut butter
- Low-carb syrup, such as ChocZero (maple, maple pecan, caramel, chocolate, strawberry, etc.) or a homemade sugar-free blueberry syrup
What fillings can you put in these crepes?
These crepes are delicious served on their own. But if you want to fill them, try mixing ricotta cheese with a bit of Swerve sugar substitute
Can you make these into a savory meal?
Yes! To make a savory version of these low-carb crepes, leave out the sugar substitute and cinnamon and add a pinch of salt to the batter. You can fill these savory crepes with ham and cheese or any low-carb savory filling you like.
Can you make these crepes ahead of time?
Yes! These crepes keep well in the refrigerator for up to 5 days or in the freezer for up to 3 months.
To serve refrigerated crepes, lay one crepe flat on a plate and then heat in the microwave for about 15 seconds.
To serve frozen crepes, thaw them in the refrigerator or on the countertop for an hour or so and then heat them in the microwave just as you would refrigerated crepes, for about 15 seconds.
More Sweet Breakfast Recipes
If you like to start the day off with something a little sweet, try these other keto breakfast ideas:
- You'll feel like your cheating when you indulge in Fathead Cinnamon Rolls for a morning treat.
- These sweet and savory mini Waffle Maker Recipes are perfect for just one or two servings.
- You'd never know there's no actual banana in these keto banana muffins made with low carb avocado instead.
- Blueberry Cream Cheese Muffins are almost like eating cheesecake for breakfast.
- Strawberry Chia Pudding tastes like dessert, but it's full of healthy fiber so it's a great way to start the day!
- If you need to a fuel up during the work commute, keto breakfast cookies are perfect for the road.
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Cinnamon Keto Crepes
- ¼ cup coconut flour
- 3 large eggs
- ¼ cup heavy whipping cream
- ¼ cup water
- 2 tablespoons Swerve Confectioners Powdered Sweetener
- 1 tablespoon low carb sugar substitute
- 1 teaspoon cinnamon divided
- 1 tablespoon butter melted
- Mix together the coconut flour, eggs, heavy whipping cream, water, confectioner sweetener and ½ teaspoon of cinnamon in a bowl. Blend together until completely smooth. Let the mixture sit for a minute or two. If it becomes too thick, add a bit more water a tablespoons at a time. You want it to be able to smoothly line a skillet when you tilt it from side to side.
- Heat lightly greased skillet on the stove over medium heat.
- Add ⅓ cup of the batter to the skillet, and cook for 2-3 minutes on one side before carefully flipping the crepe and cooking for another 30 seconds to one minute on the other side. Repeat step for the remaining 5 crepes.
- Combine the granulated sugar substitute with the remaining ½ teaspoon of cinnamon and mix to combine.
- Drizzle with melted butter and sprinkle the cinnamon sugar mixture over the crepes and serve.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_unit] => crepe [serving_size] => 1 [calories] => 113 [carbohydrates] => 4 [protein] => 5 [fat] => 9 [saturated_fat] => 5 [cholesterol] => 124 [sodium] => 72 [potassium] => 47 [fiber] => 2 [sugar] => 1 [vitamin_a] => 357 [calcium] => 26 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I’m interested in learning more about this kind of recipe for baking, as in how the hardness of hazelnut flour/meal relates to the softness of the crepe.
If you wanted to use a nut flour, you'd need to make other changes as it's not a one-for-one swap with coconut flour.
Will almond flour work?
Also can I use 1/3 cup milk instead of whipping cream and water?
The crepes were created to use coconut flour so you'd need other changes to use almond flour (usually less liquid and more flour). Milk should be fine to use instead of cream and water.
Hey Lisa! Would greek yoghurt work in place of the whipping cream or do you think it would be too heavy for the recipe?
The batter does need to be a bit thin to work with so you may have to add some liquid with the yogurt if using.
What could I use instead of the ¼ cup heavy whipping cream? I never have it on hand. Cream cheese? The thick part from canned coconut milk? Almond milk?
Sour cream should work. Cream cheese and the thick part of canned coconut milk will likely work too but you may need to melt first. If you use almond milk, you might want to add xathan gum or another thickener as it's much thinner than heavy cream.
What is coconut flour?
Here in Mumbai India we get fresh or sun-dried coconuts. Which we grate and use.
It's dried coconut meat that's also defatted and powdered. So it's not the same as sun-dried coconut that's grated because it needs to have some of the fat removed too.
Do you add the melted butter to the batter, or do you use the melted butter to coat the skillet?
It's poured over the crepes when serving.
I’ve never been very skilled at making crepes so these tips are super helpful!
Wow, these are so easy! I'd love to make extras and use them all week!