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!
Servings: 8 Crepes
Calories: 144kcal
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: 144kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 113mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 193IU | Calcium: 67mg | Iron: 1mg