These easy Keto Crepes are fool proof and perfectly pliable for sweet or savory fillings. With only 4 ingredients.. this deliciously light, SUPER EASY, coconut flour, cream cheese recipe will have you wondering why you haven’t gone Keto sooner!
I’m so excited to share with you this super easy, perfect for breakfast or dessert, keto crepe recipe!
With only 4 ingredients… you’ll fall in love with these keto crepes!
HOW TO MAKE EASY 4 INGREDIENT KETO CREPES
This recipes only uses egg whites, cream cheese, coconut flour, and salt.
If you want them to be slightly sweet, you can add a little sweetener.
We use egg whites to keep the eggs from tasting eggy.
Let’s get started!
Add all your ingredients to your blender and pulse until all combined.
Don’t worry the mixture will be thin!
Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray.
Add 1/4 cup of the batter to the skillet and swirl it around the pan until it coats the bottom.
Cook for a few minutes until the crepe sets and starts to brown on the bottom.
Now carefully flip the crepe over with a spatula.
Stir the remaining crepe batter before making each crepe to make sure the ingredients stay evenly mixed!
This keto crepe batter recipe will make 8 crepes.
Serve with your favorite sweet or savory crepe filling.
In under thirty minutes. Now you have a perfect, 4 ingredient breakfast or dessert! delicious!
Like this keto friendly, low carb treat? Check out my recipes for Keto Strawberry Clafoutis (Gluten Free), Keto Donuts with Sweet Cream Glaze or Keto Strawberry Shortcake!
⭐ Did you make this Easy 4 Ingredient Keto Crepes Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Easy 4 Ingredient Keto Crepes - Sweet or Savory
INGREDIENTS
- 1 1/2 Cups liquid egg whites
- 6 Tablespoons Coconut flour (Click here to see the brand I like best on Amazon)
- 4 Tablespoons Cream cheese
- 1/2 teaspoon Kosher salt
EQUIPMENT
- Blender
INSTRUCTIONS
- Preheat an 8 inch non-stick skillet over medium heat and spray with cooking spray.
- Add all the ingredients to a blender and pulse until all combined. The mixture will be thin.
- Add 1/4 cup of the batter to the skillet and swirl it around the pan until it coats the bottom.
- Cook for a few minutes until the crepe sets and starts to brown on the bottom.
- Carefully flip the crepe with a spatula and cook for a minute more. They should be firm enough to flip. They will tear if you flip them too early.
- Remove from the pan to a plate and continue making the other crepes.
- Make sure you stir the remaining crepe batter before making each crepe.
- The batter will make 8 crepes.
- Serve with your favorite sweet or savory filling.
JENNIFER'S TIPS
- For a sweet filling, you can add a tablespoon of Lakanto granulated sweetener.
- each serving is 2 crepes
Nicole Muszynsky says
does it have to be coconut flour?
jenniferbanz says
I have not tested any other flour so I cannot say.
Tunji Olanrewaju says
Thanks for this recipe.
Tried it but it was too think. It won’t cover the pot. They came out more like pan cakes.
But they tasted great.
Denise Walden says
So each one is just 1 carb. I have a tough time figuring out the carbs..
jenniferbanz says
actually 1.5
Gina says
I’d say no to this recipe…. too dry and grainy from almond flour. Too heavy….
Bea says
Help! My crepes always stick. I’ve used butter, olive oil and coconut oil. Awesome taste, ugly presentation.
jenniferbanz says
I never have them stick with cooking spray and a non-stick skillet. The ultimate non stick combo!
Janet Huyton says
hi – these look great, can I freeze to take on holiday for Pancake Tuesday please?
jenniferbanz says
I have never frozen these so I cannot say for sure
Taryn says
Great recipe! So easy!
Erica Schwarz says
I am so excited for these crepes! Cutting out bread is sooo hard for me and I love crepes so much. Excited to finally have a low carb alternative!