How many carbs are in keto crepes?

Each serving of two crepes has 2.5g net carbs, 215 calories, 9g protein, and 18g fat. This recipe makes about 8 crepes total, serving 4.

Can I make these crepes dairy-free?

You can swap the cream cheese for an unsweetened dairy-free cream cheese and use coconut oil instead of butter in the pan. The texture will be slightly less tender but still works well.

Why are my keto crepes tearing when I flip them?

Tearing usually means the batter was too thin or the crepe was flipped too early. Let the batter rest to thicken, wait until the edges lift cleanly, and use a wide thin spatula to turn them gently.

Keto Crepes: 2.5g Net Carbs

Name: Keto Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Keto
Ingredients: 4 large eggs; 3 oz cream cheese, softened; 1/4 cup blanched almond flour; 1 tablespoon coconut flour; 2 tablespoons unsweetened almond milk; 1 tablespoon granulated erythritol (omit for savory); 1/2 teaspoon vanilla extract; 1/4 teaspoon baking powder; Pinch of salt; 2 tablespoons butter, for the pan

Keto Crepes

Thin, tender low-carb crepes made with almond flour and cream cheese for a silky batter that folds without tearing. At just 2.5g net carbs each and ready in about 25 minutes, they're the perfect grain-free base for sweet or savory keto breakfasts.

Jordan Lee

Head of Nutrition · June 17, 2026

10 min

Prep

15 min

Cook

25 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

2.5g

Net carbs

Fiber

4.5g

Total carbs

Protein

18g

Fats

215

Calories

Per serving · makes 4. Values are estimates; brands vary.

breakfastgluten freevegetarianquick easylow carb

These tender almond-flour crepes deliver everything you miss about classic French crepes without the carbs. Roll them around fresh berries and whipped cream for a sweet breakfast, or fill them savory with ham and cheese.

Instructions

Add the eggs, softened cream cheese, almond flour, coconut flour, almond milk, erythritol, vanilla, baking powder, and salt to a blender. Blend until completely smooth, about 30 seconds, then let the batter rest for 5 minutes so the coconut flour can absorb liquid and thicken.

Heat a nonstick 8-inch skillet over medium-low heat and brush lightly with butter. The pan is ready when a drop of batter sizzles gently.

Pour in about 1/4 cup of batter and immediately swirl the pan to spread it into a thin, even circle.

Cook for 1 to 2 minutes until the top looks set and the edges lift easily, then carefully flip and cook 30 to 45 seconds more. Slide onto a plate.

Repeat with the remaining batter, buttering the pan between crepes, to make about 8 crepes total (2 per serving). Fill with berries and whipped cream, or savory fillings like ham and cheese.

Tips & notes

Letting the batter rest is key — it thickens slightly and makes the crepes much easier to swirl thin and flip without tearing.

Skip the erythritol and vanilla for savory crepes and add a pinch of black pepper or herbs instead.

Store cooled crepes between sheets of parchment in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months. Reheat in a dry skillet.

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Frequently asked questions

How many carbs are in keto crepes?: Each serving of two crepes has 2.5g net carbs, 215 calories, 9g protein, and 18g fat. This recipe makes about 8 crepes total, serving 4.
Can I make these crepes dairy-free?: You can swap the cream cheese for an unsweetened dairy-free cream cheese and use coconut oil instead of butter in the pan. The texture will be slightly less tender but still works well.
Why are my keto crepes tearing when I flip them?: Tearing usually means the batter was too thin or the crepe was flipped too early. Let the batter rest to thicken, wait until the edges lift cleanly, and use a wide thin spatula to turn them gently.