Easy Keto Crepes
These thin, flexible keto crepes are low-carb, lightly buttery, and perfect for either sweet or savory fillings.
Ingredients
- 4 large eggs
- ½ cup almond flour
- ¼ cup cream cheese, softened
- ¼ cup unsweetened almond milk
- 1 tbsp melted butter
- 1 tsp vanilla extract, optional for sweet crepes
- 1–2 tsp keto-friendly sweetener, optional
- Pinch of salt
- Butter or oil, for cooking
Instructions
- Make the batter: Add eggs, almond flour, cream cheese, almond milk, melted butter, salt, and vanilla/sweetener if using to a blender. Blend until completely smooth.
- Rest: Let the batter sit for 5–10 minutes. This helps the almond flour absorb some of the liquid.
- Heat the pan: Warm a nonstick skillet over medium-low heat and lightly grease it with butter.
- Cook: Pour about 2–3 tablespoons of batter into the pan and quickly swirl to create a very thin layer.
- Cook for 1–2 minutes, until the edges look set and the underside is lightly golden. Carefully flip and cook another 30–60 seconds.
- Repeat with the remaining batter, lightly greasing the pan as needed.
Serving Ideas
Sweet: Fill with whipped cream, berries, cream cheese, peanut butter, or a drizzle of sugar-free chocolate sauce.
Savory: Skip the vanilla and sweetener, then fill with scrambled eggs, cheese, chicken, beef, mushrooms, or spinach.
Tip: If the batter seems too thick, add almond milk 1 tablespoon at a time until it reaches a thin, pourable consistency.
