Keto Crepes (Low Carb, Nut Free, Paleo)
How to Make Crepes that are Low Carb, Keto, Paleo, Nut Free and Perfect for Savory or Sweet fillings! These crepes are filled with a Creamy Sugar-Free Maple Cream that whips up easily in a blender.
Keto Crepes
Crepes are like very, very thin pancakes and can be sweet or savory. Usually they are served with fillings but often they are already stuffed with the filling. When in France, you will find them at outside markets. Of course I was unable to enjoy any of these traditional crepes when we visited France back in 2018 because none of them are gluten free. Once I came home from that trip I knew I needed to make my own version that I could enjoy, as well as my family.
I’m all about re-creating those once loved foods or foods we find when we travel so that I will never ever feel deprivation on a sugar free, low carb, keto diet. Where there’s a will there’s a way, that’s been my motto for a long long time and I know that has helped me battle my sugar cravings since I gave up the white stuff over 14 years ago.
I will never post a recipe I’ve not tried many times and this recipe is no exception. I’ve made this with different variations and ratios and ingredients to get just the right crepe, which is pliable and won’t rip. I started my crepe quest one day when I was making coconut flour pancakes and thought maybe if I just thin these out a bit I can make crepes and the keto crepe recipe testing began!
Low Carb Crepes
Now I can’t tell you these are exactly like a soft pillowy, melt in your mouth, identical to traditional kind of crepe made with white flour. For one, I doubt you’d believe and two, if anyone ever says something like that, I’d question them endlessly. Seriously without gluten, recipes that certainly require it are hard to duplicate without it. But I do think I’ve got a really, really, really, good recipe that will make you feel like you’re eating a traditional crepe, especially once you add some of my Sugar Free Maple Cream Filling inside!
Keto Crepe Tips & Tricks
- Whether you’re working with an electric or gas stove, you’ve really got to be careful of the heat on these. Medium heat to low is best on an electric stove which is what I have. Sadly I had a gas stove for years but we moved and now I’m learning on an electric to get just the right amount of heat. Too hot and you’re crepe will clump in the center when you pour in the pan or they will get crispy on you, not enough heat and you’ll be standing forever waiting and waiting.
- You can swap out the sesame flour with almond flour if you have no nut allergies in the family like we do. I do NOT suggest using coconut flour. My first 5 attempts were with coconut flour and no matter what I tried adding to make them become pliable they did not hold together well enough to roll. I tried a number of additions like flaxseed, gelatin powder and changed the ratios of liquids more times then I can count, but in the end sesame flour worked best.
- I’ve made these a bunch of times with just the eggs, water, flour and no coconut cream or cream cheese. I’ve also tried these without eggs and using broth instead of water. Nothing worked well enough to roll or have a pliable texture. Like I said above I’ve tried coconut flour and it just continued to rip. Almond flour and Sesame flour are pretty similar in texture and I do believe you’d have positive results using almond flour if you have no allergies in the family like us. Please let me know if you try it.
Need some Savory filling ideas? Try eggs, hams and cheese, or mushrooms, onions and sausage or chicken.
If you’re a Sweet Crepe lover try:
- Fresh Berries and Sugar Free Whipped Cream
- Homemade Nutella and Chocolate Sauce
Low Carb Keto Crepes
Low Carb Keto Nut Free Crepes
Ingredients
Crepes- makes 12
- 1 cup water
- 4 eggs
- 4 ounces coconut cream from a can or use cream cheese if not paleo
- 1 cup sesame flour or almond flour if no nut allergy
- 1/4 tsp salt
- 1/2 tsp vanilla liquid stevia OPTIONAL
Optional Maple Cream Filling -serves 6
- 6 ounces cream cheese or coconut cream
- 2 tbsp heavy cream
- 2 tbsp water
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp vanilla liquid stevia
Optional Toppings
- 1/2 cup heavy cream whipped
- 1/2 cup fresh blueberries or blackberries
- 1/2 tsp vanilla liquid stevia
- 2 tsbp Sugar Free Maple Syrup
Instructions
- Add the crepe ingredients to your blender and blend until smooth.
- Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.
- Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.
- Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over. Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest. Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll. Reduce the heat a bit until the next one is more pliable once cooked.
- Once cooled you can stack these on top of each other and refrigerate in a covered container.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
These taste great, i followed recope but I can’t get them to flip without coming all apart. Any ideas?
I make a copy-cat IHOP chicken, mushroom and spinach crepe with hollandaise sauce and nutmeg. I’m going go try these crepes the next time I make them. Since they are a more savory crepe, I think I’ll do clear stevia and a little nutmeg in the batter
These tasted so great thank you for your recipe! I ended up milling almonds into almond meal and perhaps because of that I found the crepes difficult to flip without breaking. (I didn’t mind though if it meant I could eat crepes on the keto diet :)) The next time I’m going to try this with store bought sesame/almond flour and see if it becomes easier to flip.
Thanks. I’m new trying the keto diet. Your recipes are very helpful thank you.
these did not work out for me. my batter was much thinner than the one of the video and when I added more flour it gave me full crepe but by the time it was ready to flip in one piece it was crispy on the first side. what am I doing wrong?
Thank you for all your time and hard work in experimenting to create low carb crepes! Tried with almond flour and they were great! I am new to the low carb sugar free life and your recipes reinforce that I can still enjoy delicious food and old favourites whilst being healthy!
Thank you Cheryl!
These are great, easy to make and fun for the whole family or to impress guests. Came out exactly like the picture and how I remember the crepes made at home with regular flour. They work both sweet and savory and hold up nicely to fillings and toppings.
Thank you so much Sunny!
Tried the crepes and they were delicious!
Hi. As someone who has made crepes all my life, (and they have been a regular part of our weekend breakfast menus), switching to a low carb program has been challenging in some aspects, especially with weekend delights. Thank you so much for sharing your recipe and your thoughts about the process. The following are my comments and thoughts after my first attempt. I did use almond flour as I did not have any sesame. I used a very hot cast iron pan to begin and then switched to medium heat and that seemed to work. (With regular flour crepes I would always use a very hot pan). I did find the batter too thin and so added more almond flour to achieve the consistency I am used to. However, this also made the crepes a bit thicker and they did not roll up without cracking, once they were on the plate. They did cook much better (the way I am familiar) and did flip easier, without ripping apart. I added a very small amount of oil to the hot pan between each crepe and allowed it to become hot before adding the batter, which swirled around in the pan just fine. The next time I might try using some cream instead of all water to see if the batter would take less flour and still have a good consistency. I also let the crepe cook almost completely before flipping. Then just in the pan long enough to give the second side a slight browning. All in all, this was a great low carb alternative to our old style all purpose flour crepes. Even my husband love them (and had four of them today!). He did mention that he missed using ‘full sugar maple syrup’ so I will have to source out your suggestion of a sugar free variety. We used a sugar free raspberry jam and chocolate flavoured stevia whipped cream, which were delightful with these crepes. Thank you so much for giving me back one of our favourite treats!!!
Thank you so much for sharing your method and results using almond flour!
This looks yummy crepes! I’ll try it on this weekend.
Wow, these look so good, can’t wait to make them! Thank you for this!