These Easy Keto Crepes are light, thin, and incredibly flexible—perfect for anyone following a low-carb or ketogenic lifestyle. Made with simple pantry ingredients, they cook quickly and can be enjoyed sweet or savory. Whether filled with cream cheese and berries or wrapped around eggs, cheese, and veggies, these crepes are a delicious way to enjoy a classic favorite without the carbs.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 (makes about 6–8 crepes)
Ingredients
- 4 large eggs
- 4 tablespoons cream cheese, softened
- 2 tablespoons almond flour
- 1 tablespoon heavy cream (or water for lighter crepes)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract (optional, for sweet crepes)
- Butter or oil for the pan
Instructions
- Add eggs, cream cheese, almond flour, heavy cream, salt, and vanilla (if using) to a blender.
- Blend until completely smooth and lump-free.
- Let the batter rest for 2–3 minutes to slightly thicken.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 2 tablespoons of batter into the center of the pan, swirling to form a thin circle.
- Cook for 30–45 seconds until edges lift and the bottom is set.
- Carefully flip and cook the other side for 15–20 seconds.
- Transfer to a plate and repeat with remaining batter.
- Serve warm with your favorite keto fillings.
Notes
- For extra thin crepes, add 1–2 teaspoons water to the batter.
- Use sweeteners like erythritol or monk fruit for dessert crepes.
- Savory option: omit vanilla and add a pinch of garlic powder or herbs.
- Store cooked crepes in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave.
Nutrition (Per Crepe, Approximate)
- Calories: 85
- Protein: 5g
- Carbohydrates: 2g
- Fat: 7g
- Fiber: 1g
- Sugar: 0g
- Net Carbs: ~1g