These Easy Keto Crepes are a game-changer for anyone craving a low-carb treat without sacrificing flavor or texture. Light, delicate, and slightly golden, they’re perfect for wrapping around sweet or savory fillings. With just 10 minutes of prep, you’ll be whipping up a batch that feels indulgent yet fits seamlessly into your keto lifestyle.
In under 40 minutes, you’ll have a stack of crepes that are soft, buttery, and incredibly versatile. Whether you’re topping them with fresh berries, a drizzle of sugar-free syrup, or a sprinkle of cheese, each bite is a delightful balance of richness and simplicity. These crepes prove that eating keto can be both easy and delicious.
Ingredients for Easy Keto Crepes
- 1/2 cup (2oz/57g) coconut flour
- 1/4 cup (2oz/57g) Lakanto sugar substitute (or Swerve sugar substitute)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 eggs
- 1/4 cup (2floz/57ml) coconut oil (or butter, melted)
- 3/4 cup (6floz/170ml) coconut milk (or another non-dairy milk)
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
- In a large bowl, combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
- In a separate bowl, whisk together the eggs, coconut oil (or butter), and coconut milk (or non-dairy milk).
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Let the batter rest at room temperature for 10 minutes to allow the coconut flour to absorb the liquid.
- Heat a medium nonstick skillet over medium heat for about 4 minutes until hot.
- Lightly grease the skillet with butter or coconut oil. Using a 1/3 cup measure, spoon the batter into the pan, swirling gently to evenly distribute it.
- Cook the crepe for 3-4 minutes on the first side. Look for tiny bubbles and golden brown edges as visual cues to flip.
- Use a large flat spatula to gently loosen and flip the crepe. Cook the second side for 1-2 minutes.
- Transfer the crepe to a plate and repeat the process until all the batter is used.
- To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
- Store leftover crepes in the fridge for up to 2 days. Reheat in a pan over low heat or in the microwave.
Delicious Toppings and Fillings for Your Keto Crepes
Elevate your keto crepes with a variety of toppings and fillings! Try spreading a thin layer of sugar-free Nutella or almond butter for a rich flavor. For a fresh twist, add sliced strawberries, blueberries, or raspberries. If you’re craving something creamy, dollop on some whipped coconut cream or Greek yogurt. Don’t forget to drizzle with Lakanto Maple Flavored Syrup for that classic crepe finish!
Perfect Pairings: Serving Suggestions
These keto crepes are versatile and pair beautifully with a variety of dishes. Serve them as a sweet breakfast alongside a cup of bulletproof coffee or unsweetened almond milk latte. For a savory twist, fill them with scrambled eggs, avocado slices, and crispy bacon. They also make a delightful dessert when topped with dark chocolate shavings and a sprinkle of chopped nuts.
Storage and Reheating Tips
Store your crepes in an airtight container in the fridge for up to 2 days. To reheat, warm them in a nonstick skillet over low heat for 1-2 minutes per side, or pop them in the microwave for 15-20 seconds. If you’re meal prepping, separate the crepes with parchment paper to prevent sticking and freeze them for up to 1 month.
Quick and Easy Recipe Variations
Customize your keto crepes to suit your taste! Swap coconut flour for almond flour for a nuttier flavor, or use heavy cream instead of coconut milk for a richer batter. Add a dash of cinnamon or nutmeg to the batter for a warm, spiced twist. For a savory version, omit the sugar substitute and add garlic powder and parsley to the mix.
Essential Equipment for Perfect Crepes
To make these crepes effortlessly, you’ll need a nonstick skillet (8-10 inches works best) and a flat spatula for easy flipping. A 1/3 cup measuring cup ensures consistent crepe size, while a whisk helps create a smooth batter. If you’re making a large batch, consider using a crepe pan or electric griddle for even cooking and faster results.
Easy Keto Crepes
Ingredients
- 1/2 cup coconut flour (2oz/57g)
- 1/4 cup Lakanto sugar substitute, or Swerve sugar substitute (2oz/57g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 eggs
- 1/4 cup coconut oil, or butter, melted (2floz/57ml)
- 3/4 cup coconut milk, or another non-dairy milk (6floz/170ml)
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
- In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed.
- Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid.
- After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to heat up for about 4 minutes.
- Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.
- Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.
- Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don’t worry about them breaking when flipping or folding over.
- Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you’ve used all the batter.
- To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
- Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.
