Keto Coconut Flour Crepes (Only 6 Ingredients)
By Carine Claudepierre
Published on 01/17/2018 - Last updated on 10/26/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Coconut flour crepes are easy gluten-free crepes perfect to satisfy your sweet tooth with almost no carbs!
These are the best keto crepes you are dreaming of. So, keep reading.
Whether you crave a sweet crepe for breakfast or a cheesy ham and cheese crepe, this recipe works with any filings.
What Are Coconut Flour Crepes?
These Coconut Flour Crepes are simple, healthy sweet crepes to enjoy as a low-carb breakfast or dessert. They are a low-carb alternative to my popular crepe recipe.
Coconut Flour Crepes are very low in carbs with only 1.4 grams of net carbs.
Why You’ll Love This Recipe
I am a crepe fan and eating crepes is a bit of a tradition, a cultural thing. I made many low-carb, vegan, or gluten-free crepe recipes over.
My all-time favorite is the almond flour crepes recipe but this recipe is just as delicious, here’s why:
- Gluten-Free
- Low-Carb
- Dairy-Free
- Paleo
- Keto-Friendly
- 7 Wholesome Ingredients
- Ready In 25 Minutes
How To Make Coconut Flour Crepes
All you need to make delicious coconut flour crepes are 6 simple low-carb ingredients.
Ingredients
- Eggs
- Coconut flour – make sure you use fresh coconut flour with no lumps for perfect results
- Almond flour – also known as ground almond or almond meal – don’t be tempted to replace it with more coconut flour it won’t create the same fluffy light crepes! Coconut flour is very liquid absorbent and if you don’t respect the ratio, it will end up dry and crumbly.
- Canned Coconut cream – the thick one from the can, don’t skip this ingredient. Trust me, it makes the texture that much better.
- Unsweetened almond milk – or water but honestly almond milk adds a delicious texture without the carbs, so go for it!
- Vanilla extract – optional if you want to use these crepes for a savory breakfast, add herbs and salt instead.
Making Crepes With Coconut Flour
Coconut flour is one of my favorite low-carb flour.
It is not the easiest to bake with at first, because it is highly liquid absorbent and you have to balance this with lots of eggs, milk, or another flour to get the perfect result.
I had a lot of success when baking with coconut flour, like in my low-carb chocolate mug cake or low-carb coconut flour porridge.
Coconut Flour Crepe Filling Ideas
So if you are on a low-carb diet right now and craving a delicious guilt-free sweet dessert or breakfast my keto coconut flour crepes are the ones you need!
The best low-carb crepe fillings are listed below.
I recommend adding the crepe filling to the crepe before folding.
Return the crepe to the crepe pan to melt the sweetener, nut butter, or cheese for a savory version. Fold in a triangle or roll as a wrap to serve.
- Nut butter or seed butter- peanut butter, almond butter, sunflower butter.
- Yogurt or cream – dairy-free coconut cream or yogurt, yogurt, heavy cream, or whipped cream.
- Sweetener – sugar-free crystal sweetener – erythritol, Monk fruit or sugar-free flavored maple syrup, sugar-free powdered erythritol.
- Fresh berries – raspberries, strawberries, or blueberries – make sure you pick a keto-friendly fruit!
- Dried ingredients – unsweetened desiccated coconut, sliced almonds, crushed peanuts, unsweetened cocoa powder.
- Savory filling – for a savory crepe, opt for cheese, ham, bacon, fried mushrooms, spinach, and fried eggs.
The texture of those keto coconut crepes is light, fluffy, and similar to the French crepes I used to eat before.
More Easy Crepe Recipes
If you enjoy eating Crepes, try pairing yours with a cup of my keto coffee for breakfast. Some more crepes recipes are below for you to try.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Coconut Flour Crepes
Ingredients
- 4 Eggs
- 1 tablespoon Coconut Oil melted
- ¼ cup Unsweetened Almond Milk or water
- ¼ cup Coconut Cream melted
- ½ teaspoon Vanilla Extract optional for savory filling
- 2 tablespoons Coconut Flour
- 1 tablespoon Almond Flour also known as almond flour/ground almond
Instructions
- In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal.
- Using a whisk or electric mixer, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
- Heat a lightly-oiled mini egg pan or a pancake pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non-stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
- Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy, and unstick easily from the pan. The center should be set and dry before you flip over to prevent the crepe from breaking.
- Brown on other sides for about 1-2 minutes and serve hot with your favorite fillings – see recipe notes for inspiration.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
I see you said to store in refrigerator for up to 2 days, but what about freezing. I’d rather not make very often, my current condition just has me so tired.
Yes sure you can freeze crepes too. Make sure you defrost at least 3-4 hour before, rewarm in the crepe pan and enjoy! XOXO Carine.
I HAVE NEVER EVER FOLLOWED A RECIPIE, OR GOTTEN A RECIPIE FROM PINTEREST AND MY MIND IS BLOWN!!!! Had an awful day at work (week 3 of the keto flu, still going strong) was incredibly depressed thought id make my first keto recepie (rather than just kicking out carbs). I have never done this before, and my goodness, it is MINDBLOWINGLY GOOD. Its like a macaroon with a crepe had a child and made it healthy. THANK YOU FOR DOING WHAT YOU DO, it seems to me mindless frankly speaking to make food blogs – like frankly who cares? But now I see the light. Thanks for this!
Hello! This is the most beautiful comment I read this morning. Thank YOU for giving me your confiance, and try my recipe. I hope you feel better too. The keto flu won’t last you will get there. Be strong, you can do this! That is why I am blogging you see, I am not on keto but low carb sugar free diet for 5 years. I had diabetes, I know the struggle to find a good recipe that fix your mood but don’t blow up your carb count. That is why I am sharing those here. You will find plenty of easy low carb/keto friendly recipe on my blog. Enjoy this place and keep doing what you are doing! You will feel great. Any questions, just mail me, happy to help with any recipes. XOXO Carine.
I literally just made these they have good consistency but holy crap they taste and smell like burnt eggs, not crepes. Is there someway to cut out the super eggness?
I am very sorry you did like the taste of those coconut flour crepes. First, if it taste ‘burnt’ it means you probably fry the crepes – too much oil. I also recommend to use a piece of absorbent paper to rub the oil on the crepe pan to avoid too much oil that crisp, burn the crepes. If you don’t watch the carbs too closely you can decrease the egg flavor by adding 2 tablespoons of arrowroot flour into the batter. The texture is closer to a regular crepes, less eggy but you will increase your carbs count slightly. If you are not a fan of egg flavor you can also play with spices and flavor in the batter. For a sweet crepe add some erythritol to sweeten the batter, ground cinnamon, nutmeg or extra vanilla seeds! Let me know ! XOXO Carine.
I found them a bit too eggy too but not burnt at all. I suspect that the pan was too hot. I did try adding a bit more coconut flour and psyllium and some water and i subbed psyllium as another commenter suggested as i had no almond flour. They held together really well… the egg flavour was reduced. Amazing with blackberries and a cream cheese yogurt mix. Thanks for the recipe. You’re website is great! ???? also thank you with your patience in replying to all the other readers comments. Some food bloggers are so snippy. It’s so nice you aren’t
Hello! I am so happy to read your comment today. That blackberry cream cheese filling sounds so good in those crepes! I am sure it will be a bit less eggy if you add some almond flour next time. Enjoy the recipe around here and always comment if you need anything, I love to help and read all the comments 🙂 XOXO Carine
I would really like to try this but forgot to buy coconut cream (thought I had some). Do you think heavy cream would substitute ok?
Sure! Any full fat cream will work, it is just that I don’t eat dairy 🙂 Enjoy the recipe. XOXO Carine.
These are perfect, except our difficulty is that besides eliminating all these other foods, we’ve needed to eliminate eggs.
Would you be willing to explore if this is possible with an alternative egg option? My family and I would love you forever. 🙂
I am so sorry but this one is definitely a egg based crepe recipe intended to be low carb. If you can have some carbs I would recommend my egg free buckwheat flour crepes or chickpea flour crepes recipe. Both are egg free and gluten free! Enjoy the recipe on the blog. XOXO Carine.
Obviously it does add a bit of carbs so I have done 1/2 almond and 1/2 Tapioca and they still come out very nice.
Yes! Tapioca flour or arrowroot flour contains a good amount of carbs and not much fiber. That is why I am not using much arrowroot flour or tapioca flour in my crepes recipe. But I totally agree, the texture is better with it 🙂 Thanks for sharing your alternative! XOXO Carine.
What are the carbs and fiber per crepe? Thank you.
How many crepes is a serving size?
This recipe makes 6 crepes. Nutrition panel is for one serving meaning one crepes, no filling. Enjoy the recipe, XOXO Carine.
Hi, the full nutrition panel is provided just after the recipe cad, scroll down for the carbs, fibre, sugar info. Thanks. Enjoy the lovely crepes. XOXO Carine.
I also need the carbs (I don’t know what or where the ‘recipe cad’ is?
The carb count and the full nutrition panel is always provided after the recipe card (where the recipe is written) scroll down a bit more for the full info. But overall a crepe is barely 1 g net carb. XOXO Carine.
I am also allergic to almond flour. I believe Cassava flour is lower on Carbohydrates. Do you know if it could be substituted?
Hi, this is a recipe designed to use coconut flour. You can’t subsitute for another flour as coconut flour is very absorbent flour with 40% fibre. If you can eat chickpea flour try my chickpea flour crepes recipe or buckwheat flour crepes recipe. Both are healthy gluten free crepes recipes without almonds. Enjoy the recipe ! XOXO Carine.
Very good results!! No need to change or substitute anything and turned out just as I expected. I filled with banana/pnt butter and topped with syrup for breakfast. Filled with deviled egg, lettuce and sprouts the next day. Thank you very much!
I am SO happy to read that lovely comment! Thanks heaps ! I love your savory filling idea 🙂 Thanks for sharing with me Karla. XOXO Carine.
Hi this sounds good but can I use an egg substitute in place of the eggs.
Hi! This crepe recipe required lots of eggs and it won’t work with a replacer. Coconut flour is a very absorbent flour that needs eggs to create a crepe batter. However, I have got a chickpea flour crepe recipe without eggs. Enjoy ! XOXO Carine.
Hi! What could I do in place of the almond flour? My boyfriend is allergic and I can’t use it, but were both trying to stay low-carb.
Hey I didnt have almond flour so I just used extra coconut flour,a pinch of shredded coconut and some cream cheese and it came out great! Almond flour is too grainy anyway!
That looks amazing! Thanks for sharing your recipe adaptation. Enjoy the recipes on my blog. XOXO Carine.
I used Psyllium husk ground. Instead of Almond flour. Worked perfect. Love this recipe! Super easy
That’s an amazing idea ! I will give this a go as it looks wonderful 🙂 Thanks for sharing with me. Enjoy the blog recipes, XOXO Carine.
“This recipe is one of my favorites but I substitute the almond flour (this was due to lack of ingredients) with tapioca flour and I have found that it actually produces a much more bonded crepe while added more moisture that the coconut takes out and the flavor is right on. I do add cinnamon, nutmeg, stevia and a tiny bit of real maple syrup and they are to die for. Thanks so much for the amazing recipe.
Bob’s Red Mill has hazelnut flour.
Not sure what you mean as I did not use hazelnut ground in this recipe. Could you please be more specific?
Hi ! If you are not allergic to other nuts try hazelnut meal. Arrowroot flour will be a good option too, slightly higher in carbs but it is only a small amount in this recipe so it will be fine. Enjoy the recipe ! XOXO Carine.