Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Multipurpose Keto Crepes

4.6 stars, average of 99 ratings

This post may contain affiliate links, see our disclaimer.

Multipurpose Keto CrepesShareFollow us 261.1k

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

Allergy information for Multipurpose Keto Crepes

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

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)


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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 carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Egg white, fresh
0.2 g2.7 g0 g13 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g4.3 g41 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Baking soda
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
0 g0 g3.8 g34 kcal
Total per serving, 1 crepe
1.2 g5 g9.7 g118 kcal

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (23)

I tried this and it was a complete failure - way too thick so added a lot more almond milk in small amounts,  they broke up when trying to flip... so added some almond flour for structure - worked but basically they taste like omelette - and tbh omelette is so much easier to make....very disappointed to have use up so many eggs on this.

I'm sorry to hear that Debi. I've been using these in several other recipes for years (like Cheesy Keto Crepe Lasagne, Low-Carb Strawberry & Cream Crepes and Low-Carb Mushroom & Cheese Crepe Cake). Some of the recipes were made by 2 other recipe developers who work for us (one from the UK and one from Australia)  so it wasn't just me testing them. I assume that some of the ingredients you used must have been different, perhaps the psyllium powder. Did you weigh the ingredients? I wonder if you used a product that was less/more dense and the amounts were different.

I did your exact recipe, and then as per original comment.

I'm sorry, I wish I had the answer! The only other thing I can think of is the time it needs to "rest" to thicken slightly.

Does “1 egg” & “3 egg whites” mean 4 whites& 1 yolk, or ...?

That's correct - it is 4 egg whites plus 1 egg yolk.

No wonder there is so many mixed results with how they turn out! Bad instructions on how to make! The baking powder, baking soda, cream of tarter, lemon juice?  What? So confusing? I have all the ingredients, but I will stii have to fumble my way through end see what happens!

Dear Anne, I think the instructions are perfectly clear. I simply listed more options so people can choose what they want to use.
Baking powder mix refers to baking soda + cream of tartar - or you can use use gluten-free baking powder instead of those 2 ingredients.
As for the one comment below, that is not an issue related to the baking powder but rather the other dry ingredients that seem to be making the mix too thick.

Unfortunately, this recipe doesnt work at all. The batter is extremely stiff, and doesnt fry a pancake at all. Adding more almond milk doesnt work, so this turned out to be a complete failure. Sitll on a search for working keto pancakes recipe 😞

I'm sorry it didn't work, I never had that issue. These are crepes that I mostly use as wraps in savoury dishes. You may want to try some of these recipes (especially the Basic Keto Pancakes):

I just had the same problem as Oro - the batter came out *extremely* thick.  I only made a half batch, just to try, but I halved all the ingredients carefully.  I used psyllium husk as I have that ground, and for the coconut milk I used 2 tbsp lactose free cream and 1 tbsp water.  The only thing I can think of is that my eggs may not have been quite large enough, but I still had to add a *ton* of water (I stopped measuring after the first couple of tablespoons, but it must have been a good 6 or 8 of them!) and the batter was still too thick to spread nicely in the pan.
Ironically, it made quite nice thick fluffy pancakes, but not the crepes I'd been after.  They tasted nice, but were too thick to get crispy edges like real crepes and the centres had an almost creamy texture which was nice but not at all crepe-like, or even pancake-like!
Since they did still taste nice, I shall experiment some more, because a good crepe recipe would be lovely to have!

Thank you for your feedback, Anna! I'll have to revisit this recipe to see what might have gone wrong. The only thing I can think of is that even a little more psyllium would make it thick and you may need to weigh the dry ingredients. In any case, I'll put this recipe on my to-do list and make a video recipe with it 😊

I tried it last night and as it thickened when it  I set it aside, JUST LIKE THE RECIPE SUGGESTED, I added a little water and thinned it right up. Turned out perfect and my husband LOVED it! Keeper!

Thank you Chris, I'm glad you enjoyed!

Would love to try this. I like to buy 100% egg whites in a carton. Can you tell me how many cups it would equal to?

4 to 6 egg whites = 1/2 cup, so I think that 8 egg whiles should be about 3/4-1 cup (I'd go for 1 cup).

Where is the recipe???

Hi Sandi, the recipe is at Ditch The Carbs - please, see the link in the post. Libby has included it in the review of my cookbook 😊

Thanks for all the recipes and other stuff on your blog and site. I would love to be able to filter the recipes section on multiple categories, for instance 'vegetarian' and '20 minutes or less' (me being lazy & veggie). Could you make this happen please? Thanks.

Thank you Dennis, we are planning to enhance this feature soon - that's a good point!

Just to let you know, it has been done - you can try the new filtering. You can also select "savory" at the same time 😊

I absolutely love your new cookbook Martina, and I especially love these crepes. With 150 amazing low carb, sugar free and grain free recipes, this should be in every low carb kitchen. Congratulations on adding yet another fabulous resource to your repertoire and helping us all on our low carb/keto journey. Libby x

Thank you so much Libby!!