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Keto Crepes

Thin, flexible keto crepes made with almond flour, eggs, ghee and beef gelatin, which gives them the stretch to fold and roll without tearing. 1.1g net carbs each, for sweet or savory fillings, and they keep 5 days in the fridge.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine French
Servings 10 crepes
Calories 127 kcal

Equipment

  • Blender
  • 8-inch nonstick skillet
  • Thin silicone spatula
  • 1/4 cup measuring cup for even crepes

Ingredients
  

For the Crepes

  • 2 tbsp beef gelatin powder unflavored
  • 1 cup water divided: 1/2 cup cold for blooming, 1/2 cup for the batter
  • 1 cup blanched almond flour 112 g, finely ground
  • 1/4 tsp sea salt 1/2 tsp for savory crepes
  • 4 large eggs
  • 2 tbsp ghee melted; coconut oil for dairy-free
  • 1 tsp ghee, for the pan about; a thin film before each crepe

For Sweet Crepes (Optional)

  • 1 tbsp monk fruit allulose blend granulated
  • 1/2 tsp vanilla extract

Instructions
 

  • Bloom: Sprinkle the beef gelatin powder over 1/2 cup cold water and leave 3 minutes to swell.
  • Blend: Blend the blanched almond flour, sea salt, large eggs, melted ghee and the remaining 1/2 cup water (plus the monk fruit allulose blend and vanilla extract for sweet crepes) until smooth. Add the bloomed beef gelatin and blend again. The batter should be slightly thicker than heavy cream; thin with water a tablespoon at a time only if very thick.
  • Heat: Heat an 8-inch nonstick skillet over medium-low for about 3 minutes and wipe with a thin film of ghee, for the pan.
  • Cook: Off the heat, pour in 1/4 cup batter and swirl the pan 2-3 times to spread it thin. Cook 1-2 minutes, until the edges look dry and lift.
  • Flip: Loosen with a thin silicone spatula, flip and cook about 1 minute more. Stack on a plate and repeat, re-greasing the pan lightly and stirring the batter between crepes. Makes 10.

Notes

Use beef gelatin and check the label; it is what makes the crepes flexible enough to fold and roll without tearing.
Medium-low heat. A hot pan sets the crepe before it spreads and makes it brittle. Wait for dry, lifting edges before flipping.
Storage: layer with parchment and seal well; fridge up to 5 days, freezer up to 3 months.
Nutrition is per crepe, without the optional sweetener, vanilla or fillings.
Keyword almond flour crepes, gluten free crepes, Gluten-Free, keto breakfast, keto crepes, low carb crepes