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Keto Crepes (Coconut Flour Recipe)
5 from 105 votes

Keto Crepes (Coconut Flour Recipe)

Keto Crepes made with coconut flour and eggs yield thin, delicate crepes that resemble traditional wheat crepes in appearance but are more fragile and require careful handling. The batter combines eggs, milk, and measured coconut flour to create a smooth, thick batter cooked in a nonstick pan into thin rounds. These crepes offer a low-carb alternative suitable for sweet or savory fillings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 crepes
Calories: 210 kcal
Course: Breakfast
Cuisine: French

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

    Cup of Yum
  1. Break the eggs into a medium bowl and lightly beat them.
  2. Add the milk and whisk to incorporate.
  3. Add the coconut flour and whisk patiently until very smooth. This will take a few minutes.
  4. Allow the batter to thicken for 1-2 minutes, then whisk again.
  5. Heat a small, 8-inch nonstick skillet over medium heat. Spray it with cooking spray.
  6. 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.
  7. 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.
  8. Cook the second side briefly - it will be done in 30 seconds to 1 minute - and then slide the cooked crepe onto a plate.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 6 crepes

Amount Per Serving

Calories 210

% 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.