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These keto crepes are so quick and easy to make. They can be used in sweet as well as savoury recipes.
I'd like to thank Libby of Ditch The Carbs for her review of the KetoDiet Cookbook and sharing my keto crepes!
Tips & Substitutions
If you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. Instead of psyllium husk powder, you can also use the same amount of ground chia seeds.
Instead of coconut milk, you can use heavy whipping cream or almond milk (fewer carbs and fat).
Don't waste the egg yolks - use them for making mayonnaise, Ultimate keto coffee, Zucchini carbonara or add them to your breakfast omelet!
Use as wraps for meat and vegetables, such as Garlic buttered spinach, Crispy marinated asparagus or Roasted lamb. You can also try them with some of the recipes on my blog: Spiced Slow-cooked Lamb or Autumn Oxtail Stew.
You can even use these keto crepes instead of the wraps in Beef wraps with red sauce or instead of the pancakes in Crispy aromatic duck with mini pancakes.
Hands-on Overall
Serving size 1 crepe
Nutritional values (per serving, 1 crepe)
Net carbs1.2 grams
Protein5 grams
Fat9.7 grams
Calories118 kcal
Calories from carbs 4%, protein 18%, fat 78%
Total carbs2.4 gramsFiber1.2 gramsSugars0.7 gramsSaturated fat5.8 gramsSodium289 mg(13% RDA)Magnesium7 mg(2% RDA)Potassium142 mg(7% EMR)
Ingredients (makes 4 large crepes)
Instructions
- Separate the egg whites from the egg yolks. You will only need some of the egg yolks, as the crepes hold better together when more egg whites are used.
- Place the following ingredients in a bowl: eggs, coconut flour, psyllium husk powder, cream, cream of tartar and baking soda. You can also use gluten-free baking powder instead of baking soda and cream of tartar. Mix well.
- Add the garlic powder (if using) and whisk well. Alternatively, to make sweet crepes, use a few drops of stevia or Erythritol (a tablespoon per recipe of 2 servings).
- Let it sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.
- Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin.
- The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.
- Depending on the size of the crepes, you will get 2 large or 4 medium crepes per serving. The crepes can be stored in the fridge for up to 5 days.
Ingredient nutritional breakdown (per serving, 1 crepe)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Egg white, fresh |
| 0.2 g | 2.7 g | 0 g | 13 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 4.3 g | 41 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Psyllium husk powder |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Baking soda |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Total per serving, 1 crepe |
| 1.2 g | 5 g | 9.7 g | 118 kcal |
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