Keto Crepes (Coconut Flour Recipe)
User Reviews
5
Keto Crepes (Coconut Flour Recipe)
Description
This coconut flour-based keto crepe recipe uses whole eggs beaten with milk and measured coconut flour to produce a batter that thickens before cooking. The batters pour and spread easily in a small nonstick skillet, cooking to form thin crepes with lightly set edges and gently bubbling tops. The crepes are delicate and somewhat fragile compared to traditional flour crepes, making careful flipping essential to avoid tearing.
The flavor is mild and neutral; adding vanilla or salt can customize it for sweet or savory preparations respectively. Cooking is fast, with the first side taking a few minutes and the second less than a minute. Crepes can be stacked and kept warm under foil until serving.
These crepes suit a variety of fillings, from fruits and creams to cheeses and savory fillings for keto-friendly meals. Their texture provides a soft base with flexible folding ability, although they don’t share the elasticity of gluten crepes.
For storage, crepes keep 3-4 days refrigerated with paper towels between layers to absorb moisture and can be microwaved gently or frozen with wax paper layers. Measuring coconut flour by weight is recommended for consistent results.
Ingredients
- 3 egg large
- ½ cup milk plus 2 tablespoons, whole
- 1 ounce coconut flour ¼ cup, but please measure by weight
- cooking oil I use avocado oil, for pan
Instructions
- Break the eggs into a medium bowl and lightly beat them.
- Add the milk and whisk to incorporate.
- Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
- Allow the batter to thicken for 1-2 minutes, then whisk again.
- Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray.
- Pour a scant ⅓ cup of the batter into the skillet. Swirl to spread. Cook until the top is bubbly and the bottom is set, 2-3 minutes.
- Using a wide spatula or two regular spatulas, carefully flip the crepe. It's not as sturdy as a wheat flour crepe, so please work carefully.
- Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
- Spray the skillet again and continue cooking crepes until all the batter is gone. Pile the cooked crepes on a plate and cover them loosely with foil to keep them warm.
- Fill the crepes with your choice of filling, or simply sprinkle them with sugar or powdered sugar (or a low-carb alternative) and serve.
Notes
- Measure coconut flour by weight for accuracy to ensure proper batter consistency.
- Add vanilla extract for sweet crepes or sea salt for savory versions depending on desired filling.
- Handle crepes carefully when flipping as they are more fragile and prone to tearing than traditional crepes.
- Store crepes in the fridge up to 3-4 days with paper towels between layers; reheat gently or freeze wrapped separated by wax paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6crepes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 2crepes | |
| Calories | 210kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Sodium | 127mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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