I recently discovered Almond Flour Keto Crepes and was amazed at how they hold up, even days later. The idea of a versatile no-carb crepe allowing me to indulge in creative sugar-free fillings excites my culinary spirit in unexpected ways. Prepare to join me on this truly delicious low-carb journey.

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I’ve always been fascinated by how a few simple ingredients can transform into something that surprises even me every single time I make it. I recently tried my hand at Almond Flour Keto Crepes using 1/2 cup almond flour, 4 large eggs, 1/2 cup unsweetened almond milk, and a bit of melted butter with 1/4 tsp salt.

The way the crepes turn out is wild – they stay flexible even after a few days in the fridge! My sweet version gets a little extra life with 1 tsp vanilla extract and a touch of erythritol, making them a perfect no carb treat.

Whether youre in the mood for a delicious breakfast filled with your fav sugar-free fillings or a savory twist, these keto crepes have quickly become my go-to recipe. I love how teaching myself this Low Carb Crepes Recipe feels like a small victory every time I indulge.

Enjoy creating them and experimenting with different fillings!

Why I Like this Recipe

I really love this recipe because it’s super simple to make even if im not a master chef in the kitchen. The almond flour gives the crepes this unique nutty flavor that makes them taste amazing, and i love that I can switch between sweet and savory fillings. I also appreciate how they stay flexible even a few days later so i can make extra ahead of time. Lastly, the process is pretty forgiving which means even if i mess something up here and there, they still turn out pretty good to me.

Ingredients

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Almond flour provides healthy fats, protein, fiber while keeping carbs low for better nutrition.
Eggs add high-quality protein, support crepe structure, and boost richness with vital vitamins.
Unsweetened almond milk supplies moisture, subtle nutty flavor, low carbs, and dairy-free healthy fats.
Melted butter enhances crepe texture and taste while providing essential fat for even layers.
Vanilla extract lends a delightful aroma and gentle sweet flavor that enhances crepe pleasure deliciously.
Erythritol offers calorie-free sweetness with a clean, mild taste that nicely balances nutty flavors.
Salt brings out natural flavors, perfectly balancing both sweet and savory components overall for balance.

Ingredient Quantities

1/2 cup almond flour

4 large eggs

1/2 cup unsweetened almond milk

1 tbsp melted butter

1/4 tsp salt

1 tsp vanilla extract (if you’re making the sweet version)

1-2 tbsp erythritol or your fav sugar-free sweetener (optional for sweet crepes)

How to Make this

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1. In a medium bowl, whisk the eggs, unsweetened almond milk, melted butter, vanilla extract (if you’re doing sweet crepes), and erythritol or your fav sugar-free sweetener until its well combined.

2. Slowly stir in the almond flour and salt into the wet ingredients making sure there are no clumps left.

3. Let the batter sit for about 5 minutes so the almond flour can absorb the liquid a bit.

4. Heat a nonstick skillet on medium heat and lightly grease it with butter.

5. Pour about 1/4 cup of the batter into the pan and quickly swirl it around to evenly cover the bottom with a thin layer.

6. Cook the crepe for 1 to 2 minutes until the edges start to lift and the bottom looks lightly golden.

7. Carefully flip the crepe using a spatula and cook for another minute on the other side.

8. Transfer the cooked crepe to a plate and repeat the process with the rest of the batter.

9. If you’re not serving right away, let the crepes cool completely then cover them in the fridge. They will stay flexible even after a few days.

10. Fill them with your favorite sugar-free or savory fillings and enjoy a delicious breakfast or dessert!

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Nonstick skillet
5. Spatula
6. Plate

These are the main items youll need to make the recipe.

FAQ

Q: Is this recipe gluten-free and keto-friendly?

A: Yup, the almond flour and all the ingredients make it both gluten-free and keto-friendly, great for those on low carb diets.

Q: Can I use another milk instead of unsweetened almond milk?

A: Sure, you can swap it out with coconut milk or even regular milk if you're not too strict about keeping it keto.

Q: Can I prepare the batter ahead of time?

A: Yeah, you can make it a few hours earlier but try to stir it up well before cooking cause it might settle a bit.

Q: I got a few lumps in my batter, is that a big problem?

A: Not really, just whisk it a bit more to break them up or you can strain it through a fine mesh if you want it super smooth.

Q: Can I also make these crepes savory?

A: Definitely! Just skip the vanilla extract and erythritol and fill them with your fave savory fillings like cheese, veggies or even chicken.

Almond Flour Keto Crepes Recipe Substitutions and Variations

Almond flour: Try using coconut flour instead but keep in mind you’ll need to add a little extra liquid because coconut flour is drier.
Eggs: You can use flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) if you need an egg free option.
Unsweetened almond milk: If you dont have this, unsweetened coconut milk or even cashew milk works just fine.
Melted butter: Swap in an equal amount of coconut oil or even ghee if thats what you got on hand.

Pro Tips

1. Try sifting the almond flour before adding it in so you dont end up with clumps in your batter. This helps your crepes get a smoother texture once they’re cooked.

2. Let the batter sit for a few minutes after mixing so that the almond flour can properly absorb the wet ingredients, which makes the crepes more tender and less likely to tear.

3. Make sure your nonstick pan is heated just right and lightly greased. If the pan’s too cold or too hot, the crepes might stick or burn on the edges.

4. When stacking leftover crepes, put a piece of parchment paper between them so they dont stick together and become a messy pile when you try to reheat.