Easy Keto Crepes

These keto crepes are light, airy, and thin pancakes loaded with sweet or savory fillings! Perfect for a quick and easy low carb breakfast!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings servings

Calories 276kcal

Author Arman Liew

Ingredients

2/3 cups almond flour blanched almond flour
1/4 cup granulated sweetener of choice monk fruit sweetener or erythritol
1/4 teaspoon salt
4 oz cream cheese softened
4 large eggs room temperature
1/4 cup milk of choice I used unsweetened almond milk

Instructions

In a small mixing bowl, add your dry ingredients and mix well. In a high speed blender, add the softened cream cheese, egg, and milk, and blend until combined. Add the dry ingredients and blend well, until smooth.
Transfer the crepe batter into the mixing bowl and let sit for 10 minutes, to thicken.
Grease a non-stick pan or skillet with butter or cooking spray. Once hot, pour scant 1/4 cup portions of the crepe batter onto the pan and swirl the pan around for it to spread out. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Remove from the heat. Re-grease the pan and repeat the process until all the batter has been used.
Fill your crepes with your favorite fillings and enjoy.

Notes

TO STORE: Leftover crepes should be stored in the refrigerator, covered, to ensure they don't dry out. They will keep well for up to 5 days.

TO FREEZE: Wrap crepes in parchment paper and place them in a ziplock bag. Store in the freezer for up to 6 months. They need to be thawed completely, before reheating.

TO REHEAT: I found the crepes to taste best when microwaved for 20-30 seconds. Crepes aren't designed to be overly crispy, but fluffy and soft. You can reheat in a non-stick pan but only do enough to warm it up.

Nutrition