Low Carb Keto Crepes Coconut Flour Recipe

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Low Carb Keto Crepes Coconut Flour Recipe

Crepes are much easier to make than you probably think. The process is very similar to making American-style pancakes. The main difference is that crepes are thinner than pancakes.

To make a good crepe, you want the batter to be quite thin. As you pour the batter into the pan, you need to tilt the pan around and back and forth so that the batter quickly covers the entire bottom of the skillet before it sets. Once you get the hang of this simultaneous movement, you’ll find that making perfectly thin crepes is quick and easy.

To help prevent the crepes from sticking to the skillet, make sure to butter or oil the pan well. Using a nonstick skillet also helps.

What ingredients do you need to make keto crepes?

The ingredients you need to make these crepes are similar to the ingredients you would use to make low-carb pancakes:

  • Coconut flour
  • Eggs
  • Cream
  • Swerve confectioners’ sugar substitute
  • Swerve granulated sugar substitute
  • Cinnamon
  • Butter

The cinnamon in this version makes these crepes taste like snickerdoodle cookies!

Tips for making keto crepes

Keto crepes aren’t difficult to make, but since they are so delicate, perfecting them can be a bit tricky. Here are some tricks that can help you make perfect crepes:

  1. Use a blender to mix your batter. This will ensure that your batter is completely smooth.
  2. Let the batter settle before forming your crepes. This will allow some of the air that was whipped in by the blender to be released and also let the coconut flour absorb some of the liquid. If it becomes too thick, add a bit of water to thin it out.
  3. Use a very thin coating of oil or butter on your pan. I like to use a coconut oil spray and give the skillet a quick spritz. You could also brush on a thin swipe of melted butter or cooking oil.
  4. Ideally, use a nonstick skillet. Crepes are by nature very thin and delicate, so using a skillet that the batter won’t stick to will make it much easier to flip your crepes without them tearing or breaking.
  5. Pour the batter into the skillet with one hand while tilting the pan with the other. This helps the batter quickly coat the entire bottom of the skillet in a nice thin, even layer before it sets.
  6. Use a medium-sized skillet and just 1/3 cup of batter per crepe.
  7. Don’t try to flip the crepe until the first side is thoroughly cooked. Watch for the edges to begin to brown and the top to lose its wet sheen and become pocked with tiny bubbles.
  8. Use a thin, flexible spatula and gently loosen the crepe all over before flipping it.

What do you put on crepes?

These delicate, thin pancakes beg to be topped with your favorite low-carb toppings. Here are a few of my favorite toppings, but you can be as creative as you like:

  • A granulated sweetener and cinnamon mix
  • Whipped cream or whipped coconut cream
  • Sliced strawberries
  • Fresh blueberries
  • Almond or hazelnut butter
  • Low-carb syrup, such as ChocZero (maple, maple pecan, caramel, chocolate, strawberry, etc.) or a homemade sugar-free blueberry syrup

Cinnamon Keto Crepes

Coconut flour low carb crepes are easy to make and absolutely delicious. Fill them with berries for an easy breakfast and top with whipped cream for dessert.

  • Prep Time 10 minutes
  • Cook Time 5 minutes
  • Total Time 15 minutes
  • Servings 6 crepes
  • Calories 113kcal


  • ¼ cup coconut flour
  • 3 large eggs
  • ¼ cup heavy whipping cream
  • ¼ cup water
  • 2 tablespoons Swerve confectioners sugar substitute
  • 1 tablespoon Swerve granulated sugar substitute
  • 1 teaspoon cinnamon divided
  • 1 tablespoon butter melted


  • Mix together the coconut flour, eggs, heavy whipping cream, water, Swerve confectioners sugar substitute and ½ teaspoon of cinnamon in a bowl. Blend together until completely smooth.
  • Let the mixture sit for a minute or two. If it becomes too thick, add a bit more water a tablespoons at a time. You want it to be able to smoothly line a skillet when you tilt it from side to side.
  • Place a skillet on the stove over medium heat.
  • Add ⅓ cup of the batter to the skillet, and cook for 2-3 minutes on one side before carefully flipping the crepe and cooking for another 30 seconds to one minute on the other side.
  • Repeat step 4 for the remaining 5 crepes.
  • Combine the granulated sugar substitute with the remaining ½ teaspoon of cinnamon and mix to combine.
  • Sprinkle the cinnamon sugar mixture over the crepes and serve.


Only a thin layer of oil or butter is needed for cooking and it’s best to use a nonstick skillet.

To quickly coat the skillet with the batter, tilt the pan with one hand while pouring in the batter with the other hand.

Be sure the first side is cooked before flipping. The edges should be starting to brown and the top should be bubbling.