These almond flour Keto crepes offer all the flavor of traditional crepes, with a fraction of the carbs! They can be filled with a variety of fillings such as keto lemon curd, maple whipped cream, or keto raspberry sauce.
If you’d prefer a more savory approach, fill them with spinach, mushrooms, and cheese!
Almond Flour Keto Crepes
4 ounces cream cheese softened to room temperature
4 large eggs
3/4 cup almond flour
2 tbsp granulated BochaSweet or Allulose
1/4 cup almond milk (plain, unsweetened)
Oil Mister or butter for the pan
Line a large baking sheet with parchment paper, set aside until needed.
Combine cream cheese, eggs, almond flour, sweetener, almond milk, and salt in a blender. Puree the ingredients until the batter is quite smooth. Let rest 5 minutes.
In the meantime, heat a nonstick skillet over medium-low heat. Liberally mist the pan with non-stick spray. Once the pan is good and hot, spoon the batter in the pan, using the back of a spoon to spread it into a thin layer.
Cook until edges are cooked and the crepe can be loosened with a spatula. Gently loosen the crepe all the way around and then carefully lift one edge slipping a silicone spatula underneath.
Flip the crepe and continue cooking until it is lightly browned. Transfer the crepe to the parchment paper lined dish and repeat until all the batter is gone.
Serving Size: 1 (10-inch) crepe
Calories from Fat 117
Note: The nutrition data provided is based on the quantities listed and the brand(s) of products I personally used. These can fluctuate depending on the brands you choose to use, read more here.