This keto crepe recipe is my favorite way to enjoy a low-carb, satisfying, delicious breakfast! Made with simple ingredients like almond flour, eggs, and cottage cheese, they are soft, light, and perfect for any filling, whether sweet or savory. With only 2g of net carbs per crepe, this easy recipe fits perfectly into a keto diet while giving you that classic taste of thin pancakes!
This keto crepe recipe blends almond flour, eggs, and cottage cheese to create a smooth, light batter that mimics traditional crepes while keeping it low-carb. The key is the right mix of fats and proteins, helping these delicious keto crepes stay tender and not fall apart. I’ve found that adding a little butter makes them extra rich, and flipping is a breeze once you get that first crepe out of the way! Trust me, after a few tries, you’ll be a keto crepe pro.
❤️ Why you will love this recipe
- Low-carb and Keto-Friendly: With only 2 grams of net carbs per crepe, these low carb crepes fit perfectly into your keto diet.
- Versatile Fillings: Whether you’re craving sweet or savory, these crepes are the perfect blank canvas.
- Simple Ingredients: Everything you need is probably already in your pantry.
- Meal-Prep Friendly: Make a batch ahead and store them for quick breakfasts or snacks.
- Quick Cooking Time: These crepes cook in just a few minutes, so you can enjoy them without waiting forever.
🗝️ Key ingredients & substitutions
- Eggs: They give structure to the crepes and help bind the ingredients. If you want a fluffier texture, add one extra egg.
- Cottage Cheese: Adds creaminess without making the batter too heavy, plus extra protein. You can swap this with cream cheese for a richer flavor.
- Almond Flour: Keeps the crepes low-carb. Stick to almond flour – I haven’t tested coconut flour yet.
- Granulated Sweetener: A sugar-free sweetener like erythritol keeps these crepes keto-friendly. You can leave it out for savory crepes.
- Vanilla Extract: Adds a touch of sweetness and flavor.
- Almond Milk: Unsweetened almond milk keeps it dairy-free, but coconut milk works too for a slightly different flavor.
- Butter: Adds richness. You can use refined coconut oil for a dairy-free option.
🥣 How to make keto crepes
- Blend the Eggs and Cottage Cheese: Use a blender or immersion blender to get a smooth mix. This will help avoid any lumps in your batter.
- Whisk in the Dry Ingredients: Add the almond flour, sweetener, vanilla extract, and salt to the egg mixture. Whisk until combined.
- Add the Almond Milk and Butter: Pour in the almond milk and melted butter, whisking until the batter is smooth and pourable.
- Heat the Pan: Use medium-high heat and spray your non-stick pan with oil. This is key for that golden, perfect first crepe!
- Pour and Swirl: Add 1/3 cup of the crepe batter to the hot pan, and swirl it around in a circular motion to evenly coat the bottom.
- Cook and Flip: Let the crepe cook for about 1-2 minutes on each side. Flip carefully using a rubber spatula once the edges start to lift.
- Repeat: Continue with the rest of the batter, re-spraying the pan as needed.
- Fill and Enjoy: Top with keto Nutella, berries, or savory fillings like cheese and ham. Your favorite toppings will take these crepes to the next level!
🪄 Recipe notes & tips
- Trouble Flipping?: If your crepe is sticking or tearing, try adding another egg to the batter for better hold.
- Thin Batter is Key: If the batter feels too thick, add a splash more almond milk to get that perfect, smooth consistency.
- Pan Temperature Matters: Keep your heat at medium to medium-high—too hot, and they’ll burn quickly; too low, and they’ll take forever to cook.
- First Crepe is a Test: The first one might not be perfect, but that’s normal! It’s like a warm-up for your pan.
- Make it Savory: Skip the sweetener if you want a savory version and fill with things like spinach, cheese, or smoked salmon.
🫙 Storage instructions
- Airtight Container: After they’ve cooled to room temperature, store leftover crepes in an airtight container in the fridge for up to 3 days.
- Layer with Parchment Paper: Stack the crepes with parchment paper between each one to prevent sticking.
- Freeze for Later: Freeze the crepes in a freezer-safe bag, layering with parchment paper, for up to 2 months.
- Reheat: Warm them up in a non-stick skillet over medium-low heat or microwave for 15-20 seconds. They’ll taste fresh again!
🍽️ What to serve with this recipe
- Sweet Toppings: Go classic with sugar-free whipped cream or dairy-free whipped coconut cream, fresh berries, or a drizzle of keto Nutella for a dessert-like treat. You can also add a dash of cinnamon or lemon zest to the batter for a fun flavor boost.
- Savory Toppings: Pair with scrambled eggs, crispy bacon (try my low-calorie turkey bacon recipe!), sautéed mushrooms, or smoked salmon for a satisfying breakfast or brunch.
- Light Salad: Serve alongside a simple green salad with avocado and olive oil for a balanced meal.
- Low-Carb Dips: Enjoy with sour cream, hot sauce, keto lemon curd, or ricotta cheese for a fun dip experience!
❓ Frequently asked questions
Can I make these crepes ahead of time?
Yes! You can make the crepes in advance and store them in the fridge for up to 3 days or freeze them for up to 2 months.
Why is my batter too thick?
If the batter is too thick, try adding more almond milk, a tablespoon at a time, until it thins out to the right consistency.
Is this recipe gluten-free?
Yes, these keto crepes are naturally gluten-free since they don’t contain any wheat flour.
😋 More keto recipes you will love
- Keto Egg Wraps
- Homemade Hazelnut Butter Recipe
- Easy Air Fryer Breakfast Sausage Patties
- Keto Breakfast Casserole
- Lazy Keto Breakfasts
- 33 Easy Keto Breakfast Ideas, No Eggs! (Low Carb)
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📖 Recipe
Keto Crepe Recipe
This keto crepe recipe is my favorite way to enjoy a low-carb, satisfying, delicious breakfast! Made with simple ingredients like almond flour, eggs, and cottage cheese, they are soft, light, and perfect for any filling, whether sweet or savory. With only 2g of net carbs per crepe, this easy recipe fits perfectly into a keto diet while giving you that classic taste of thin pancakes!
Ingredients
- 5 eggs
- 4 oz cottage cheese
- 1 cup almond flour
- 2 tablespoons granulated sweetener
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1 tablespoon butter melted
- pinch of salt
- spray oil
Instructions
- Blend the eggs and cottage cheese together in a blender or with an immersion blender.5 eggs, 4 oz cottage cheese
- Whisk the egg mixture with the other ingredients.1 cup almond flour, 2 tablespoons granulated sweetener, 1 teaspoon vanilla extract, 1/4 cup unsweetened almond milk, 1 tablespoon butter, pinch of salt
- Heat a pan over medium-high heat and brush or spray it with oil.spray oil
- Add 1/3 cup crepe mix to the pan. Tilt the pan so it covers the bottom.
- Cook for 1-2 minutes per side, flipping in between.
- Top with granulated sugar and lemon juice, or stuff it with keto Nutella and strawberries and enjoy!
Notes
- Trouble Flipping?: If your crepe is sticking or tearing, try adding another egg to the batter for better hold.
- Thin Batter is Key: If the batter feels too thick, add a splash more almond milk to get that perfect, smooth consistency.
- Pan Temperature Matters: Keep your heat at medium to medium-high—too hot, and they’ll burn quickly; too low, and they’ll take forever to cook.
- First Crepe is a Test: The first one might not be perfect, but that’s normal! It’s like a warm-up for your pan.
- Make it Savory: Skip the sweetener if you want a savory version and fill with things like spinach, cheese, or smoked salmon.
Storage instructions
- Airtight Container: Store leftover crepes in an airtight container in the fridge for up to 3 days.
- Layer with Parchment Paper: Stack the crepes with parchment paper between each one to prevent sticking.
- Freeze for Later: Freeze the crepes in a freezer-safe bag, layering with parchment paper, for up to 2 months.
- Reheat: Warm them up in a non-stick skillet over medium-low heat or microwave for 15-20 seconds. They’ll taste fresh again!
Nutrition
Calories: 144kcalCarbohydrates: 4gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 107mgSodium: 113mgPotassium: 59mgFiber: 2gSugar: 1gVitamin A: 193IUCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!