When it comes to crêpes, what everyone is looking for is a soft, supple – and nay, I say – delicate small pancake to serve around fruits, cremes, or a combination of the two.
And these crêpes really take the cake (so to speak), because the base is almond flour, so there’s already a ton of flavor (metaphorically) baked in!
But wait, the ante is upped even more because these bad boys are also keto – so they check a ton of boxes!
Delicious.
Keto friendly.
Soft and delicate.
Simple to make.
So, grab just a few ingredients, and let’s get our crêpes on!
Almond flour crêpes ingredients + substitutions
To make these crepes, you’ll need:
- 4 medium eggs
- ¼ cup almond flour
- 1 teaspoon vanilla extract
- 1 ½ teaspoons granulated Stevia
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter, melted or 1 tablespoon coconut oil, room temperature
Note: These crêpes aren’t just keto, they’re also Whole 30, dairy-free, and paleo!
To make these vegan: Make sure to use coconut oil instead of unsalted butter, and swap in a chia seed egg, applesauce, or Just Egg for the eggs.
You can make the batter in a bowl, but I find it’s easier to just throw all of the ingredients into a blender and process until smooth.
How to make almond flour crêpes
First, gather your ingredients. Then:
- Place all of the ingredients except for the butter (or coconut oil) in a blender, and process until smooth.
- Brush a large nonstick pan or crêpe pan with melted butter (or coconut oil).
- Pour ¼ cup of batter into the pan, and swirl to create an even layer.
- Cook for 2 minutes, or until small bubbles form on top, and the edges are golden brown.
- Flip, and cook for 1-2 minutes, or until browned.
- Reserve the crêpe on a plate.
- Repeat with remaining butter and batter.
How to store these almond flour crêpes
Honestly, when I’m in full “crêpe making mode,” I’ll double or triple the batch, because these are the perfect things to freeze and to always keep on hand! Just stick a piece of wax paper between each of them, and freeze them in a resealable plastic bag. To refresh them, I just throw them in a pan over low heat until they’re thawed and warmed through.
Recipes and Tips:
Print
Almond Flour Crèpe (Keto, Delicate)
These crêpes are both supple, delicate, and keto! They check all sorts of fun and delicious boxes!
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4 1x
Ingredients
- 4 medium eggs
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons granulated Stevia
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted or 1 tablespoon coconut oil, room temperature
- 1 tablespoon unsalted butter, melted or 1 tablespoon coconut oil, room temperature
Instructions
Almond Flour Crèpe (Keto, Delicate) Instructions:
Place all of the ingredients except for the butter in a blender, and process until smooth.
Brush a large nonstick pan or crêpe pan with melted butter.
Pour ¼ cup of batter into the pan, and swirl to create an even layer.
Cook for 2 minutes, or until small bubbles form on top, and the edges are golden brown.
Flip, and cook for 1-2 minutes, or until browned.
Reserve the crêpe on a plate.
Repeat with remaining butter and batter.
Nutrition Facts
- Serving Size: 1
- Calories: 134
- Sugar: 0.5g
- Sodium: 232mg
- Fat: 10.6g
- Saturated Fat: 3.4g
- Carbohydrates: 2.2g
- Fiber: 0.9g
- Protein: 7.1g
- Cholesterol: 171mg
