Keto Crepes: Sweet and Savory Low-Carb Recipes

Quick Keto Crepe

A simple, flexible keto crepe recipe that’s quick to make and works for sweet or savory fillings.

5 from 1 vote

Course:
Breakfast, Dessert, Main Course, Snack

Prep Time:
3

Cook Time:
2

Servings:

5
10 inch crepes

Calories:
85kcal

28
grams
(1/4 cup) coconut flour
3
large
room temperature eggs
150
ml
(2/3 cup) milk of choice
my favorite keto milk is coconut milk
1/4
tsp
salt
1/4
tsp
vanilla extract, adjust to taste
for sweet crepe only
2
TBS
granulated sugar substitute, adjust to taste
for sweet crepe only, I use granulated monkfruit sweetener
1/2
tsp
garlic powder or savory seasonings, adjust to taste
optional for savory crepe only

Sift the dry ingredients into a large bowl to remove lumps. Add the eggs, milk, and any chosen flavorings. Whisk until the batter is completely smooth. Let the batter rest for at least 2 minutes to thicken slightly. While it rests, preheat an 8–10 inch skillet over medium heat for 3–5 minutes until hot.
Lightly grease the preheated skillet with cooking spray or a little oil. Pour 1/4 to 1/3 cup of batter into the center of the skillet, then lift and tilt the pan to spread the batter into a thin, even layer. Cover the skillet and cook over medium heat 1–2 minutes, until the crepe releases easily and the bottom is golden.
Carefully flip the crepe, cover again, and cook another 30 seconds to 1 minute until golden on both sides. Transfer to a serving plate and lightly grease the skillet before making the next crepe. Serve warm with sweet or savory fillings and toppings of your choice.

Serving:
1
crepe

|

Calories:
85
kcal

|

Carbohydrates:
2
g

|

Protein:
5
g

|

Fat:
4
g