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Easy Keto Crepes

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Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!


Hi Bold Bakers!

I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

One of my favorite thing to do is an experiment with new ways of making classic recipes, from the Keto Bread I shared last week to my vegan and sugar free cookie recipe, it’s not so much reinventing the wheel as it is updating it and getting creative with new ingredients and ways of baking.

My Easy Keto Crepes recipe, while inspired by the sweet French breakfast, is completely sugar-free and low carb. Made with coconut milk, coconut oil, and coconut flour, the flavor is rich and sweet with the added value of healthy fats and the best coconutty aroma! Whether you’re trying out a Keto lifestyle or you just want to try a new approach to an iconic breakfast, this recipe is for you!

How do you make coconut flour?

Coconut flour is the trick to keeping these Easy Keto Crepes low in carbs, free of gluten, grain, and nuts. I love coconut flour because it has a nice neutral flavor and holds moisture really well, making anything moist. If you can’t find coconut flour it can easily be made at home by blending unsweetened shredded coconut into a fine powder.

Coconut flour is a staple ingredient in my house as I use it in cakes, cookies, breads and of course my Easy Keto Crepes!

[ Looking to make other Gluten-Free flours? Here’s how! ]

How do I keep my crepes from sticking to the pan?

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Classic crepes can be hard to make as they are high in liquid with not much flour, forming a pancake that is thin and easily broken. While these Keto crepes have a tender delicate texture, they are way more “elastic,” if you will, thanks to the coconut oil, egg, coconut flour, and coconut milk. These ingredients bind together really nicely and make the crepes not only easy to flip but way less likely to stick to the pan they are cooked in.

While it’s not necessary, I do like to grease my pan with a bit of butter. This gives the crepes some extra crispness around the edges and adds a nutty brown butter flavor I really like while helping the crepe lift free from the pan.

What to put on crepes

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Let’s face it: no crepe is complete without toppings. I encourage you guys to get creative and add whatever you and your family like. From coconut whipped cream and fresh banana, to nut butters and honey, it’s pretty endless. My personal favorite way to eat a crepe is with a drizzle of maple syrup and fresh berries.

I think this sweet and tart combination is the perfect complement to the warm tender crepes. The best part, I keep the whole thing sugar free with my favorite Lakanto Maple-flavored syrup.

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5 from 6 votes
Easy Keto Crepes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!

Course: Breakfast
Cuisine: French
Calories: 197 kcal
Author: Olivia Crouppen
Ingredients
  • 1/2 cup (2oz/57g) coconut flour
  • 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs
  • 1/4 cup (2floz/57ml) coconut oil, or butter, melted
  • 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk
  • 1 teaspoon vanilla extract, optional
Instructions
  1. In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.

  2. In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid. 

  3. After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.

  4. Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan. 

  5. Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.

  6. Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don't worry about them breaking when flipping or folding over.

  7. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter. 

  8. To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!

  9. Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave. 

Nutrition Facts
Easy Keto Crepes
Amount Per Serving (2 crepes)
Calories 197 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 186mg 62%
Sodium 113mg 5%
Potassium 69mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 7%
Calcium 9%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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17 Comments

Write a Comment and Review

  1. Carmen Chan on October 20, 2018 at 8:02 pm

    Hi Gemma, would love to try this recipe since your Keto Bread Recipe turned out so well! How many crepes would this recipe make?

    • Gemma Stafford on October 20, 2018 at 8:11 pm

      We made 6 Carmen. I ate 1 and Kevin ate 5 :O

      Hope you like them,
      Gemma.

      • Carmen Chan on October 20, 2018 at 10:11 pm

        LOL! Awesome. Thanks Gemma. Can’t wait to try it out.

  2. Len Paule-Tapnio on October 10, 2018 at 4:04 pm

    Should I use young coconut in making coconut butter?

    • Gemma Stafford on October 11, 2018 at 4:31 am

      Hi there,
      This is Olivia’s take on coconut butter (https://www.biggerbolderbaking.com/coconut-butter-recipe/).
      We used shredded, dried/desiccated coconut for this ‘butter’. I am not too sure how you would do it with fresh coconut, this would break down to coconut milk and coconut cream. I am sorry, I do not have access to young coconut to try this for you.
      Gemma 🙂

  3. Katrina on October 4, 2018 at 9:09 pm

    How can I make these into chocolate crepes?

  4. Cristina L. Miranda on October 4, 2018 at 7:03 pm

    Good Morning.

    Chef Gemma.

    Can I use all purpose flour for the coconut flour? Also Lakanto sugar if granule white sugar is okay to use?

    Best Regards,

    Cristy
    \

    • Gemma Stafford on October 5, 2018 at 1:47 am

      Hi Cristy,
      sure you can, but it may be better to use this recipe (https://www.biggerbolderbaking.com/crepe-recipe-chocolate-easy/) you can blend these recipes easily. You need to watch the liquids though as these flours absorb liquids in different ways, wheat flour needs a lot less so go easy!
      Thank you for being in touch,
      Gemma 🙂

  5. Lara on October 3, 2018 at 11:59 am

    I know this won’t make it keto but I have a ton of flour around and have everything else. Would be be safe to substitute to regular flour instead with the exact measurements?

    • Gemma Stafford on October 4, 2018 at 3:26 am

      Hi Lara,
      Take a look at the regular pancake recipes here (https://www.biggerbolderbaking.com/?s=Pancakes) and there are crepe ones too (https://www.biggerbolderbaking.com/lemon-blueberry-crepes/). I think that will be the first thing to try. You can then substitute the other ingredients as per the recipe. try it! you will not go too far wrong. Coconut flour is more highly absorbent than wheat flour, you should add the milk carefully to get a nice thin batter.
      I hope this is of help,
      Gemma 🙂

  6. Susie Snow on October 3, 2018 at 9:44 am

    Would like to print some of your wonderful recipes without all the ads etc.
    Perhaps you can email me the solution…
    Thanks

    • Gemma Stafford on October 4, 2018 at 3:42 am

      Hi Susie,
      Are you saying that when you press the PRINT button on the recipe the ads print too? This should not be the case. The little PRINT button is right under the picture of the recipe, click on that and just the recipe presents for printing.
      Other than that you can copy and paste it, but that should not be necessary. Do let me know that it is working for you,
      Gemma 🙂

  7. Lynne on October 3, 2018 at 5:20 am

    Hello

    At times when I bake with coconut flower I find it taste sweet, so do you think if I was to omit the sugars it would still work out?

    • Gemma Stafford on October 4, 2018 at 6:10 am

      Hi Lynne,
      I know the flavor of the flour is different to wheat flour, but I have not found it sweet. You can of course adjust the sugars in any recipe to suit your taste, the exception will be a recipe which relies on sugar, such as meringue.
      Try it, I hope you get it as you wish,
      Gemma 🙂

  8. Dianna Downes Barbee on October 2, 2018 at 6:21 pm

    Is it ok if I use refined sugar instead of the substitute? These look so delish but I don’t have the substitute sugar!

    • Gemma Stafford on October 3, 2018 at 3:37 am

      Hi Dianna,
      sure it is, the alternative is aimed at keto/diabetic people, you can add as much or as little as you like. Good question!
      Gemma 🙂

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