Keto Crepes with Cream Cheese and Almond Flour
If you’re cutting carbs, you can still have crepes. These keto crepes swap most of the flour for cream cheese and eggs, with just two tablespoons of almond flour for structure. They come out thin, soft and flexible, with only about 1 to 2 grams of net carbs each, and they’re naturally gluten-free.
They’re a little more delicate than regular crepes, so the technique is slightly different: lower heat, a bit more time on the first side, and a careful flip.
Tips for keto crepes
- Soften the cream cheese first. Cold cream cheese leaves lumps that won’t blend out.
- Cook low and slow. Medium-low heat keeps them from browning before they’re set.
- Use a small pan. An 8-inch pan makes them easier to flip.
- Make them thin. Thick keto crepes turn out spongy and omelet-like.
The blender method is the same as in Blender Crepes. For gluten-free crepes with flour, see the three recipes in Gluten-Free Crepe Options.
Frequently asked questions
Do keto crepes taste like eggs?
A little, since eggs and cream cheese make up most of the batter. Cinnamon and vanilla help for sweet crepes, and the egg flavor suits savory fillings.
Why do my keto crepes fall apart?
They have no gluten to hold them together, so they need lower heat and more time. Cook over medium-low and wait until the top is completely set before flipping.
Can I make them without almond flour?
Yes. Leave it out, or use 2 teaspoons of coconut flour instead. Without any flour they're thinner and a bit more fragile, so use a smaller pan.
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