Do you love Crepes but can't take all the flour and carbs they are loaded with? I totally get it and on the same page with you.
Here I will show you how to make delicious crepes that are low carb, keto and paleo friendly, gluten free. Don't let those weird words fool you, because they taste like a real thing and delicious. Another plus they can serve as tortilla wraps and can hold the food REALLY well.
These Low carb keto crepes recipe is inspired by my mom's crepes. My mom makes the best Russian crepes - super thin with crunchy edges, buttery. The are perfect for breakfast with some strawberry preserve and sour cream, but if you stuff them with meat, they will become savory delicious dish caramelized in the toaster. I love my crepes with meat, but the issue I have is that meat does not go along with flour and instantly gives me bloating belly feeling and can not digest for hours.
My task was to come up with crepes recipe that is lower in carbs and gluten free while being light, crunchy and delicious. I will also no need to worry about having them stuffed with meat, since the ingredients totally go well together.
Only 4 basic ingredients are needed for low carb keto crepes.
I used coconut flour because it is naturally sweeter than whole wheat flour, a great way to cook with limited carbs and tastes great!
Low Carb crepes Ingredients: Makes 16 medium-standard size crepes (6 or 7 inch) – 4 Basic Ingredients, but as you can see I listed few more (seasonings are optional and highly recommended for great tasting crepe)
8 egg whites
⅓ cup coconut flour
⅔ cup unsweetened almond milk (can sub with water or regular milk)
¼ teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinch of salt
1 teaspoon sugar (can sub for granulated sweetener of your choice)
Directions to make Low carb Keto crepes
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Add egg whites, coconut flour, baking powder and water in a bowl. Combine well for 1-2 minutes
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Optional: add seasonings and mix.
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Heat a skillet (I used 7 inch skillet) to high heat. Wait until the pan is hot, lower the heat to medium, spray with cooking spray or oil it up, and drop some of the mixture into the center (i like to use a ¼ measuring cup).
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As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
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Allow it to cook for a minute or two until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
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Repeat process until all the batter is cooked. The above mixture made about 16 6-7 inch crepes.
Low Carb Keto Crepes Recipe notes.
1. If your first crepe doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the mixture and mix!
Adding sugar is completely optional, but it does add sweet and savory taste to a crepe.
2. The key to making a crepe verse a pancake is getting the batter as thin as possible onto the hot skillet.
3. These crepes can be stored in the refrigerator for 1 week. Cover them up with clear wrap so the edges don't dry up
4. Tip - Use the crepe as a wrap or tortilla and fill it with your favorite meats, veggies or sweet stuff. These crepes hold the stuffing very well.
5. You can use almond flour instead of coconut flour and you will get a little thicker, more like a pancake consistency, which is like a flat bread and is still great for wraps or you can even use it as a low carb pizza crust
6. If you wondering what to do with yolks? Don’t throw them away… you can make a delicious home made low carb Creme Brulee using your leftover egg yolks and there are over 50 ways to use leftover egg yolks
7. The pan that I used is Zyliss 8 Inch Fry pan with ceramic coating
8. The crepes may shrink by half an inch while cooking - no problem
Let me know what do you think of these low carb keto crepes and if you enjoyed them? Please feel free to share this recipe with the people that you think would enjoy them.
Handy printable and nutrition facts per one crepe is below.
The Best Low-Carb Keto Crepes - Only 4 simple ingredients (can be used as wraps too)
Prep time
Cook time
Total time
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Dessert or Tortilla wrap
Cuisine: European
Serves: 16
Ingredients
- Low Carb crepes Ingredients: Makes 16 medium-standard size crepes (6 or 7 inch) – 4 Basic Ingredients, but as you can see I listed few more (seasonings are optional and highly recommended for great tasting crepe)
- 8 egg whites
- ⅓ cup coconut flour
- ⅔ cup unsweetened almond milk (can sub with water or regular milk)
- ¼ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch of salt
- 1 teaspoon sugar (can sub for granulated sweetener of your choice)
Instructions
- Add egg whites, coconut flour, baking powder and water in a bowl. Combine well for 1-2 minutes
- Optional: add seasonings and mix.
- Heat a skillet (I used 7 inch skillet) to medium heat. Wait until the pan is hot, spray with cooking spray or oil it up, and drop some of the mixture into the center (i like to use a ¼ measuring cup).
- As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
- Allow it to cook for a minute or two until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
- Repeat process until all the batter is cooked. The above mixture made about 16 6-7 inch crepes.
Notes
Recipe notes:
1. If your first crepe doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!
Adding sugar is completely optional, but it does add sweet and savory taste to a crepe
2. The key to making a crepe verse a pancake is getting the batter as thin as possible onto the hot skillet.
3. These crepes can be stored in the refrigerator for 1 week. Cover them up with clear wrap so the edges don't dry up
4. Use the crepe as a wrap or tortilla and fill it with your favorite meats, veggies or sweet stuff
5. You can use almond flour instead of coconut flour and you will get a little thicker pancake more like consistency, which is like a flat bread and is still great for wraps or you can even use it as a low carb pizza crust
6. If you wonder what to do with egg yolks, Don’t throw them away… you can make a delicious home made low carb Creme Brulee using your leftover egg yolks and there are over 50 ways to use leftover egg yolks
1. If your first crepe doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!
Adding sugar is completely optional, but it does add sweet and savory taste to a crepe
2. The key to making a crepe verse a pancake is getting the batter as thin as possible onto the hot skillet.
3. These crepes can be stored in the refrigerator for 1 week. Cover them up with clear wrap so the edges don't dry up
4. Use the crepe as a wrap or tortilla and fill it with your favorite meats, veggies or sweet stuff
5. You can use almond flour instead of coconut flour and you will get a little thicker pancake more like consistency, which is like a flat bread and is still great for wraps or you can even use it as a low carb pizza crust
6. If you wonder what to do with egg yolks, Don’t throw them away… you can make a delicious home made low carb Creme Brulee using your leftover egg yolks and there are over 50 ways to use leftover egg yolks
Sylvia
I love crepes. I want to give these a try. Thank you for posting nutrition information. Can these be cooked with almond flour?
Irina
Yes, In the post I provided information that these can be made with almond flour and a link to recipe
Terri
I have been wanting to try to roll low carb crepes into tubes and fry them. Then squeeze some fluffy, chocolate pudding into them using Allulose to sweeten. Do you think these would do that? Like a crispy little dessert.
Irina
Try to make these as thin as possible and then roll them to fry... I did the same thing and yes! They were crispy! Let me know how it goes
Terri
AWESOME! Thank you!!!
BR
Definitely much thicker crepes than I’m used to. I would add more almond milk. They could use more protein, so I would probably add some of the yolks back in or add some protein powder. Not bad, but I’ll probably try a different recipe next time.
Alison
I have made the crepes many times. Love them. The last time I used water instead of milk , but they came out thinner than usual. So I added almond flour-it worked.
We use the fat head breads as burger buns or other sandwiches. Love them too.
For keto recipes, I am sticking with you.
And hard boiled eggs in the instant pot--WOW!!! PERFECT EVERY TIME.
Irina
HI Alison. Thanks so much for your wonderful comment. I'm so happy that you love my keto recipes. I lately make a lot of food in my air fryer. Including hard boil and soft boil eggs. Have you tried?