Pumpkin Crepes (Keto, Gluten-Free)
By Carine Claudepierre
Published on 11/13/2018 - Last updated on 03/31/2023
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Pumpkin crepes are a low-carb and gluten-free healthy breakfast or dessert for any occasion—a delicious recipe made with coconut flour, almond meal, and a coconut cream pecan maple filling.
If you’re missing bread for breakfast, these keto pumpkin crepes will make a tasty low-carb bread replacement.
Are Regular Pumpkin Crepes Keto?
No, you can’t eat an authentic French crepe recipe, with or without pumpkin on a keto diet because it’s most likely made with wheat flour, milk, and white sugar.
These ingredients are high in carbs and would take you out of ketosis quickly.
Why You’ll Love This Recipes
This recipe is one of my favorite crepes:
- Full of Pumpkin Spice Flavors
- Gluten-Free
- Dairy-Free
- Sugar-Free
- Keto-Friendly (3.1 grams Net Carbs)
How To Make Keto Pumpkin Crepes
This recipe uses a combo of my favorite low-carb flours, plus some delicious pumpkin puree and pumpkin spices.
These pumpkin spice crepes are the best healthy crepes for breakfast, dessert, or any occasion where you need a sweet treat!
Ingredients
All you need to make this batter is 6 simple ingredients:
- Almond flour or almond meal both work very well.
- Coconut flour, make sure it is sifted before you measure it, or at least make sure there are no lumps in your flour. It tends to happen if you store your coconut flour for a while as it is highly water absorbent, lumps form with time and humid air. Read how to choose your keto flours.
- Pumpkin puree – Use 100% pumpkin puree from a can, with no added sugar. Pumpkin is a good keto-friendly vegetable. Check out how it ranks against other low-carb vegetables. Learn how to make your own pumpkin puree.
- Eggs
- Sugar-free crystal sweetener – you can also use stevia drops or any natural sweetener you like.
- Pumpkin spices – there’s no Pumpkin Spice Crepe without the traditional pumpkin spices!
Making The Crepes
Keto Pumpkin Crepes are very easy to do.
Start by beating the eggs, vanilla essence, and pumpkin spices in a bowl.
Then add the pumpkin puree, almond flour, coconut flour, sweetener that you then whisk vigorously, manually, or with an electric beater.
Once the batter is sticky, put it in the fridge to let it set properly – count about 5 minutes.
Grease a crepe pan and pour 1/3 cup of batter in the middle of the pan. Tilt the pan to make the batter cover the whole surface.
Use a flat tool to flip the crepe after 2 to 3 minutes of cooking and let the other side cook for one minute.
Store the cooked pumpkin crepes on a plate while you cook the whole batter.
The Best Pumpkin Crepe Fillings
You can fill these low-carb pumpkin pancakes with the fillings of your choice. It is delicious as a savory pumpkin crepe. I highly recommend this delicious combo of whipped coconut cream, chopped pecan, and sugar-free flavored maple syrup. To make your own sugar free whipped coconut cream, you need:
- Canned Coconut cream – make sure it contains more than 91% of coconut cream, or it won’t work.
- Stevia Vanilla drops
Bring your can of coconut cream to the fridge for at least 24 hours. The next day, open without shaking the can.
Scoop out the thick cream on top of the can, discard the water. Whip the cream in a cold bowl as you would do with regular cream. After 3 minutes, a lovely whipped cream forms, flavor with stevia drops.
This is a very easy pumpkin crepe recipe, ready in 15 minutes. It tastes delicious for any time of the day, and they are very fulfilling are they are loaded with fiber and protein.
More Crepes Recipes
If pumpkin is not your thing, here are some other delicious keto crepes recipes to try:
More Keto Pumpkin Recipes
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Pumpkin Crepes
Ingredients
- 7 Eggs
- 2 teaspoons Vanilla Extract
- 1 ½ teaspoon Pumpkin Pie Spices
- ¼ cup Pumpkin Puree
- ½ cup Almond Flour
- 2 tablespoons Coconut Flour sifted, no lumps
- 2 tablespoons Granulated Sweetener
Pecan Maple Coconut Cream filling
- ¼ cup Coconut Cream whipped
- 2 tablespoons Sugar-Free Maple Syrup
- 1 tablespoon Pecan Nuts finely chopped, toasted
Instructions
- In a large mixing bowl, beat the eggs with vanilla essence and pumpkin spices.
- Add in pumpkin puree, almond meal, coconut flour, and sugar-free crystal sweetener. Vigorously whisk to avoid, as much as possible, forming coconut flour lumps. It's fine if there are a few small ones, don't worry. Or you can also use an electric beater for a smoother batter.
- You should have a slightly thick batter by now. Set aside 5 minutes to let the fiber absorb the liquid. The batter will get slightly thicker.
- Grease a crepe pan with an oil spray or rub vegetable oil on your pan using a piece of absorbent paper. I usually use 1/2 teaspoon before cooking each crepe. Don't leave the oil on the pan or you will fry the crepe.
- Warm the non-stick crepe pan for 2 minutes on medium heat. When your pan is very hot, pour 1/3 cup of crepe batter in the middle of the pan. Tilt the pan quickly, making a round movement, to spread the batter evenly. Add more batter if needed to cover the surface of your pan.
- Cook 2-3 minutes on one side or until the edges are getting crispy and don't stick to the border of the pan.
- Using a flat tool or your finger, flip over the crepe. If it is too fragile, keep cooking for a few more seconds on that side before flipping the crepe. Cook for 1 minute on the other side.
- Place the cooked crepes on a plate and repeat this process until all are cooked. This batter makes 6 crepes of 20 cm (8 inches) or 4 large crepes of 24 cm (9.5 inches).
Pecan Coconut cream filling
- Fill each crepe with 1/4 cup of whipped coconut cream. Close the crepe. Sprinkle chopped pecan and drizzle sugar-free maple-flavored syrup on top.
Storage
- Store crepes for up to 3 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out.
- Rewarm on the crepe pan for 1 on both sides on medium heat.
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!
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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.
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THERE ISN’T PUMPKIN IN CANNED PUMPKIN…
Of course you can buy ready made pumpkin puree made with 100% pumpkin, no added sugar or additive. I am using Libbys Pumpkin puree. Enjoy the recipe. XOXO Carine.
Can I make these without almond flour? My husband is allergic. Or can I add pumpkin to the coconut flour crepes recipe?
You can’t remove all the almond flour without using something else instead. The best keto flour replacement will be sunflower seed flour, same ratio, or oat flour if not keto. Enjoy ! XOXO Carine.
We made them, came out great. Encourage those to be challenge, try it. I ate w/out the filling, to
o sweet, for me. Thanks.
Thank YOU ! love it. XOXO Carine
Hello lovely!
Is there an egg substitute like chia or flax egg? I soooo love your recipes and am looking forward to PUMPKIN EVERYTHING season here in NorCal where it was 95 degrees today!
Fondly
Leyla
Oh no sorry not for that one, it is an egg based recipe so substitute won’t work without using high carbs flours which I try to avoid in my recipes. Enjoy the blog, XOXO Carine.
Hello Carine. I love your recipes .Your coconut flour flatbread is my favorite in the world . I have never got such á tenderness and nice flavor tortilla until tried yours … Well , regarding this one , my son wants to make it but I do not know if will work with pumkin puree home made , boiled pumpkin and cooled as we do not find here any canned one. Would it be all right ? Thanks a lot
Oh thank you for the lovely comment! It should be okay,just make sure your puree is not too watery, you can simply dry out the puree for 1 or 2 minutes in a saucepan to evaporate extra wter. This will bring your homemade pumpkin puree to the same consistency as the canned one. Enjoy the crepes! XOXO Carine.