These keto almond flour crepes stay flexible even after a few days in the fridge. A delicious breakfast or dessert, you can stuff them with all your favorite sugar-free fillings. Or make a savory version for a delicious keto wrap!
Hey keto people, I’ve just updated this post for flexible keto crepes and they are fantastic. It’s the same great recipe, made with almond flour, with some extra pointers on how to get them to come out perfectly every time. Practice makes perfect!
It’s been a while since I made my almond flour crepes, but my kids love them and they make for easy weekday breakfasts, so I made a big batch last week. And I decided to take some new photos while I was at it.
But as I was going through the motions of blending up the batter, pouring it into the hot pan and swirling, and delicately flipping them over, I realized I had a lot to tell you about how to make the perfect keto crepes. My mind was playing cooking show host, silently walking you through the process and making notes about what works best and what ends up in a scrambled crepey mess.
So I figured this post was due for an update, so that you can all enjoy the best keto crepes any time you want. Be sure to check out my recipe video too, so you can see them being made.
ALMOND FLOUR CREPES RECIPE INSPIRATION
Before I made these keto almond flour crepes back in 2015, I had never made crepes before in my life.
I just never had the inclination to try making them back in my higher carb days. They seemed fussy and as if they might be too much work for too little reward. I was happy to leave crepe-making to the professionals and eat them only when out to brunch.
But I’ve long been inspired by the beautiful ricotta crepes from DJ Foodie and the gorgeous crepe cakes by I Breathe I’m Hungry, and I decided I had to make a go of it.
Of course, I couldn’t just make either of their recipes as written. It’s not in my nature to follow a recipe to the letter and I wanted to use some almond flour in mine. Never having made a single crepe in all my life, either high or low carb, I still felt that almond flour would give them more structure and make them less eggy.
Mind you, it could also make them more fragile and less flexible so I was going out on a bit of a limb here. It seemed like a fun challenge so I threw my chosen ingredients in the blender, heated up my pan and away we went.
As luck would have it, they were fantastic and quickly became a family favourite. They have the perfect crepe texture and are super flexible when hot off the pan. But they also remain flexible even as they cool and you can roll them up easily even after a few days in the fridge.
TIPS FOR MAKING KETO CREPES
All crepes, even the conventional kind, are fragile and hard to flip, so it can take a little practice to get them right. I find that every time I make them, the first one doesn’t turn out quite right. And then I get the hang of it and they start coming out nicely. So here are my tips for the best keto crepes.
Soften the cream cheese: Cream cheese is integral to this recipe, because it gives almond flour crepes more structure and stability. But be sure it’s properly softened so that it blends well into the other ingredients.
Blend the batter: You need a good blender for this recipe, to make the perfect smooth crepe batter. It simplifies the process and combines the ingredients to perfection. I use my Blendtec but any decent blender will do.