These Low Carb Coconut Flour Crepes are not only easy to prepare but result in perfect, thin pancakes. Fill them with sweet or savory low carb fillings for the perfect breakfast, lunch, dinner or dessert!
I am so excited to bring these crepes to you today because….. I. LOVE. CREPES!
I could have crepes a different way, EVERY DAY, and be so happy.
Just look at those beautiful, soft, golden, perfect little French pancakes. Yum!
You’d be hard pressed to find a more versatile food as crepes can be filled with almost anything savory or sweet. I confess to like sweet crepes the best; filled with sweetened whipped cream and low carb berries, then topped with more whipped cream and a little melted chocolate. I can’t think of an easier dessert.
And breakfast can be as simple as a little cream cheese and low carb jam. But, there is nothing like a savory crepe; with a delectable filing, baked in the oven, and topped with a creamy or cheesy sauce — that’s good eatin’ right there!
I’ve been meaning to bring you a crepe recipe for quite some time now. But because crepe making is an art which takes practice to master, crepes are not always a popular dish. The pan has to be the right temperature. The batter needs to sit for a few minutes. And of course the first crepe almost always breaks – but not with this recipe!
Not only is this recipe gluten-free and low carb, but it is easy and almost no-fail. You won’t need any special equipment for these crepes except for good non-stick pan. The only technique to master is the pan-tilt-and-swirl to spread the batter — no “crepe-batter-spreader-thingies” needed.
I’ve been using a Green Pan for about a year now and I think it has one of the nicest ceramic non-stick surfaces around. I also have a French steel crepe pan that I purchased from Williams-Sonoma many years ago, but it just isn’t needed for these no-fail low carb crepes.
I spent many hours and used many, many, eggs to get this recipe just right. And, I must have tried every known low carb ingredient combination possible to get it there. I tested almond flour, coconut flour, a combination of almond and coconut flours, ricotta cheese, cream cheese, heavy cream, almond milk.
I found that the secret ingredient was Parmesan cheese. Yeah, I know. It’s a weird ingredient, but it worked. Somehow, the cheese gives these crepes flexibility and strength — resulting in virtually no-fail crepes. And the coconut flour is pretty important as it provides some thickness.
If you’re worried about the time commitment to make these crepes, don’t! The whole recipe only only takes 20-30 minutes from start to finish and they don’t need to be baby-sat while they are cooking. Set your kitchen timer and flip when it goes-off.
These stack very well without sticking and also refrigerate like a dream. I have not frozen them yet, but I’m sure that if you place a piece of waxed paper between each of these no-fail low carb crepes, you will be golden. Make sure to read the tips on how I flip them so they don’t tear.
See how I tilt-and-swirl the pan to spread the batter and then flip the crepe on my INSTAGRAM VIDEO! Don’t forget to follow me, too.
[This post and recipe may contain affiliate links.]
Low Carb Crepes (Coconut Flour)
Ingredients
Crepe Recipe
- 6 ounces cream cheese softened in the microwave (170 g)
- 6 large eggs
- 1/3 cup Parmesan or Asiago cheese grated (45 g)
- 1 1/2 tablespoon coconut flour
- 1 teaspoon erythritol, (optional but rounds flavors)
- 1/8 teaspoon xanthan gum
Have Near the Stove and Ready
- 1 tablespoon butter or ghee, melted
- a pastry brush
- 1/4 cup measuring cup
- a thin wide, spatula
- a dinner plate on which to stack the cooked crepes
Instructions
- Blender: Place the eggs, cream cheese, Parmesan cheese, and erythritol in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes.
- Prep the Pan: Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too.
- Tilt and Swirl: Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe.
- Cook, Shimmy and Flip: Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more.
- Stack: Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer. Makes 8-10 crepes.
- Serving size is 1 crepe. Each crepe is 2.3 g NET CARBS.
Video
Notes
Nutrition
Coconut Flour Crepes with Strawberries and Cream
Low Carb Chicken Florentine Crepes
Has anyone tried subbing Nancy’s Probiotic Sour Cream for cream cheese here? It’s thicker/denser than regular sour cream but not quite as dense as cream cheese. Thoughts?
If you try it, I would hold back an egg to decrease moisture since the sour cream doesn’t have as much structure as the cream cheese. I’m interested to see how it works. -Kim
Hello, I just made these, followed instructions exactly, and I found them to be OK. They are too eggy and the parmesan cheese is a bit too strong for these. More of a cheesy pancake, I find. I also noted that they do not fold as in the photo, they bend and crack instead. But not bad overall if you’re looking for this parmesan flavour. I would use them as a side, to add to a dish, but not as a crepe. They were also very yellow in colour, but that is also because I used free range organic eggs.
Hi Beth. That’s the first time I’ve heard someone say these crepes taste eggy, but everyone’s tastebuds are different and some people are more sensitive to the taste of eggs than others. I will eat eggs every which way except scrambled because I think they taste too “eggy”.
I just want to say that the crepes do fold like I show in the photos and I have never had them crack. However, I have had them tear in the pan when I went to flip them. That usually happens to the first crepe and if I don’t cook them on the first side long enough before flipping. I use these crepes for dessert, as a manicotti shell, tortillas for enchiladas and for filled crepes. I make the recipe often and it never fails me. I’m sorry that they were dry for you. Perhaps they were overcooked a touch? Also, make sure to stack them as they finish so the steam keeps them pliable.
The parmesan cheese I used was finely grated instead of shredded. It wasn’t as powdery as that from the green can, but more powdery just the same. Also, my crepes are yellow from the egg yolk but pastured or organic eggs would color the batter even more, for sure!
Thank you for your comment. -Kim
These are fan-freaking-tactic! I literally just finished eating them. I topped them with Gnom-Gnom’s Keto Nutella, 2 thinly sliced strawberries and whipped cream. Yum! I was worried about the parmesan cheese, but I didn’t notice it at all with the toppings. i think I’m going to have these for lunch with Swiss cheese, ham, and a fried egg like i had when I was in France years ago! Thank you for this fabulous recipe!
Wow,wow, wow! They are amazing!! Are you sure they are keto?? My kids were in love! I softened cream cheese added erythritol and spread it on crapes and on top I put strawberries and blueberries! But I didn’t add any parmesan cheese because I didn’t have any! Thank you so much for sharing with us!
I thought I had used this recipe before with great success but this batch stuck to the pan so bad. I tried two different non stick pans and a cast iron, oiling each . i also tried different heat settings with no luck. .They stuck to every pan I tried. I ended up with a huge batch of scrambled eggs,
Hi Dee. I’ve never heard of this recipe sticking so badly. I generally lose just the first crepe. Make sure to oil the surface of the pan and cook the crepe until the top turns dull and the edges brown before flipping. It is a little tender and I am careful about getting the spatula under them, but I’ve never had them stick. -Kim
I made this with a touch of psyllium husk fiber in place of 1/4 of the coconut flour & it came out great. The psyllium adds a bit of “bread” flavor & absorbs some moisture.
I could taste the parmesan so i don’t see how these would be good for dessert crepes, but they are excellent savory crepes. I filled them with sauteed mushrooms & onions, with goat cheese.
These came out great! Maybe some people who tried this didn’t realize it’s a KETO recipe? I used Swerve granular and 4 drops of liquid stevia to counteract the cooling effect Swerve has. Even my kids love them! Thank you!
Forgot to add that the 4-star rating is because, after punching in the recipe into my macros tracker, it shows that these are actually 2.8g carbs each.
Hi Tori. For the first 4 years of the blog I used a program called MastetCook to calculate all of the nutritional info for my recipes. This was one of those recipes. I just recalculated it in Fatsecret and have changes the nutritional information. I got just a little less carbs than you did as nutritional calculators all vary depending on how the algorithms are written. Thank you for letting me know that it was time to update. Have a nice day. -Kim
Great filling, but not at all a great crepe recipe. Very very eggy!. When someone in the House doesn’t like eggs, it’s hard to make this. Nothing but eggs! However we gave it a try anyway. We ended up adding a whole lot more coconut flour and heavy cream to make it less eggy and not so thick. It worked for me, but no one else liked it due to how much egg is in it. Maybe a recipe with not so much egg in the future…..
This is by far the best crepe recipe ever. I can’t tell the difference between these and regular crepes. My imagination is going wild with the possibilities. Thank you!
How much arrow powder in place of xathan gum in this crepes recipe
I have never made them with arrowroot powder. I don’t really know, Elaine. -Kim
Terrible recipe. I don’t know what this is, but it’s not crepes. It comes out as being a thick jelly like paste which is the opposite of what crepes should be. I had to add a lot of water to try and salvage the disaster of a recipe.
Hi Catherine, I’m sorry you had a problem with this recipe. I have never this particular problem before. In fact, I get heaps of praise on this one both on the blog and on Instagram. If it was a thick gelatinous paste, perhaps you used too much xanthan gum? Xanthan gum is a thickener and it can cause problems if too much is used. The recipe called for 1/8th of a teaspoon. Thank you for taking the time to leave a comment. -Kim
Hi. What type of cream cheese do you use? Something along the lines of Philadelphia or Mascarpone? Thanks.
I used Philadelphia, Angel. -Kim
Very eggy! Made for substitute for cheese manicotti but not quite the flavor I was hoping for. Held up really well though if that means anything?
Thank you for your feedback, Carla. I have not had anyone mention that they thought the crepes were “eggy”, but of course everyone has their own tastes and sensitivities. Have a nice weekend. -Kim
Oh, Kim…thank you!!! These are so good I will never go back, even if I go off Keto. They are easy and taste great. I misread the recipe the last time I made them. I was doubling and read 1 t for xanthan gum instead of 1/8, so I put in 2 teaspoons!!! YIKES!!! I kept adding water till it got to a consistency that I could use. They still tasted great and I got more, so that was wonderful! Anyway, I have recommended these to everyone I know on Keto. THANK YOU!!!
I’m so glad, Karen. Thank you. -Kim
I had to register just to leave a comment on these-they are soooo good! I never thought I would be able to make crepes but your directions were right on. I used kite hill almond milk garlic cream cheese instead of regular and powdered stevia, 1 scoop. Didn’t have any xantham gum but they were ok without that. Also used Montamore Parmesan/cheddar. Filled with chicken salad and they were delicious. Stored in zip lock bag with paper towel in between and they reheat in the microwave in 10-15 seconds and taste just as good as freshly made. Thank you.
I’m so happy you like the recipe, Hope. Your substitutions sounds reallllly good. I’ll have to try. I appreciate you taking the time to register (?) and leaving a comment. I bet they were delicious with the chicken salad! -Kim
Did you ever try Almond flour? If so, how did they compare to the coconut flour version?
No, Gary, I haven’t had time to try it. -Kim
This recipe didn’t result in crepes for me. I used a super slick ceramic pan that nothing sticks to, except these crepes. Like others,, I also ended up with piles of what tasted like scrambled eggs with a touch of sweetness. I’ve made low carb crepes that were very close to typical crepes in flavor and texture. I’ll have to hunt for that recipe.
Hi Jen, I’m sorry your crepes didn’t turn out. Crepes can be tricky sometimes. I have never had a problem with the recipe except for the very first crepe as the pan heats up and seasons. Did you use all of the ingredients or make any substitutions? Did you use Kraft Parmesan cheese because I don’t think that would work. I used a good quality grated Parmesan cheese (actually pre-grated from the store). Perhaps your pan needed more oil? Don’t try to flip until the crepe is almost cooked through. Also, maybe the thickness of your spatula could be a factor? Again, I’m sorry that your crepes didn’t turn out. Without being there and seeing your procedure, I can’t offer any more advice. Thank you for taking the time to comment. -Kim
Worked perfectly from the first one! I filled with a seafood mix with a low carb cream sauce and my husband loved them! Thanks for sharing
I’m so glad, Adele. I need to make a seafood crepe – they used to be my favorite. It sounds scrumptious! Enjoy your weekend. -Kim
Hello Kim!
Love your recipes. This one came out like a bunch of (very tasty) flat omelettes. Is that right, or did I do something wrong?
Many thanks,
Paul
Hi Paul, thanks! I’m not sure about the “omelette” texture. Low carb baked goods don’t have the magic of gluten to make them like real bread. Most low carb crepe recipes are either stiff, and crack when rolling or folding, or are literally eggs and cream cheese mixed together, which are hard to flip and easily tear. These shouldn’t taste like an omelette, but I guess it’s fair to say that the texture is a little softer than a traditional crepe. I think the texture is better than an omelette and more versatile. Maybe I’m biased? Thanks for your kind words and feedback, which I sincerely appreciate! Have a wonderful week. -Kim
Thank you! I used them for chicken salad wraps, very nice
That sounds awesome! I will have to try… -Kim
My husband has been trying out pancake and crepe recipes for quite a bit. The search is over! These are delicious!
I had made a cream cheese fluff with cream cheese, fresh clementine peel, heavy whipping cream Wallaby 4.5 % fat plain yogurt, sour cream, Swerve, and Splenda Naturals (stevia) to serve with berries and a homemade cranberry sauce made with fresh whole cranberries, the same sweeteners, and pink salt to cut down on the bitter taste. We filled the crepes with these and added a few raspberries blueberries, and blackberries to each. Yum!
Jennifer! That crepe filling and topping sounds so absolutely amazing! I bet it was beautiful and I can imagine the tart, sweet, citrus flavors with the salty nuttiness of the parmesan cheese. Mind blowing! Thank you so much for sharing. I’m so happy you enjoyed the crepe recipe. Enjoy your week. -Kim
These babies are GOOD…not just Keto good but genuinely delicious!!!!!
Thank you Stephanie. I’m so happy you like them! -Kim
This is a breakfast staple at our house now! We pair this with cream cheese fluff (http://screwedonstraight.net/keto-desserts-cheesecake-fluff-edition/), berries, and sometimes a little lemon yogurt. Sooooooo good!!!
Just made these on a rainy Saturday morning to have to eat on throughout the week. Your tips really helped me master flipping and sliding onto plate. The buttering tip on pan and spatula for each crepe was superhelpful. Mixing up some cream cheese and sweetener to mix with berries for filling. Very tasty! Want to try the entree recipes, too.
I made manicotti tonight and it was amazing! Thanks for the recipe. Question for you? Do you leave the parmesan out for sweet dessert crepes?
I’m so glad you liked the recipe, Lisa. I love using these crepes for manicotti. I use the same recipe for sweet applications. Here is a strawberry crepe recipe I did for reference: https://www.lowcarbmaven.com/coconut-flour-crepes-with-strawberries-low-carb-keto/ I like the parmesan cheese in it. I think it gives a nice nutty flavor to what would be an otherwise boring crepe. -Kim
Okay….I know I’m a little slow. I’m now following you on Instagram, but I can’t figure out how to find the video. I don’t want to make these until I watch it and I desperately want to make them since I can’t WAIT to try your chicken enchiladas. Help!!
I have loved all your recipes so far. Thank you for all the time and effort you put into this!
Kathy
Hi Kathy. You aren’t slow. Look for the two pictures side by side that look like yellow circles (that’s my pan). They are very short. One shows the swirl and the other shows me flipping. Don’t flip the crepe until it looks to be almost completely cooked on top. The first crepe is always a sacrifice. If you thing the batter is a little too thick, add just a few drops of water. If it gets too thin, then they won’t flip. It takes practice to get them right. Don’t be discouraged. The first time I made crepes in a pan, I ruined a whole batch. It just takes patience and a little practice. Ps. The broken crepes are yummy. I eat as I go! Lol. -Kim
Thank you! I’m going to make these this tomorrow and white sauce chicken enchiladas this weekend. This Texas girl can’t wait for some good Tex-Mex style food!
Waoh. Finally a keto crepe that is like crepe. My batter was a bit thick, so added some water, but maybe that is because I used homemade cream cheese. It tasted perfect, but was a tad too eggy. Next time will use 2 while eggs and 4 egg whites and see if that fixes it
Awesome!! I love this recipe. Great taste same texture as regular crepes. Fluffly and light. I got around 12 crepes.
Can you omit the Parmesan or Asiago cheese for a sweet crepe? Can you sub Konjac powder for X gum, and in what amount?
Hi Kristi. The cheese helps make the texture more crepe-like. I used these for a sweet crepe recipe and they were delicious. Add a little more sweetener. I’m afraid that omitting the cheese will make them a little more tender and harder to flip. I didn’t test using glucomannon powder in this recipe. Since it’s such a small amount, I would try the same measurement. The thing to be careful about the konjac powder is that it can get gloppy where as xanthan gum is more slippery. You should be fine though? -Kim
Dear Kim!
THANK YOU SO MUCH for your magnificent and gorgeous crepes recipe!!!! You save my life. I cannot describe in words my feelings. All my life I loved to eat crepes in different ways, but when I started the Keto diet was hard for me to live without crepes. I tried many others recepies, but I wasn’t happy with the process and results. I wanted to make them healthy, easy, and fast, so thanks to your recipe now I can make crepes every day, like I used to do my entire life, fast, but now even healthy. You are my HERO!!!
I have to say that I did some changes in recipe. I omitted the sweetener stuff, Xanthan gum, and I added 150ml of Almond milk or Grass feed milk (I tried in different ways, because I like them thin and soft). For sweet version of crepes I also omitted the Parmesan cheese. So, from 6 eggs, 6 oz of cream cheese, 150ml of milk and 1 1/2 tbsp of coconut flour I usually get 15-16 crepes with diameter of 18cm. For me this is awesome!!!
Again, thank you so much for your time and wonderful work!!!☺
Natalia, thank you for your kind words! I’m so happy that you liked the recipe and that you shared your changes. Thank you so much. Have a wonderful week. -Kim
These were fab! I made them for the whole family, and they were eaten with either sugar-free clotted cream drizzled with a sugar-free berry compote by husband put together or with sausages and bacon. They were the slightest bit cheesy because of the Parmesan and the texture was a little different to regular crepes, but we were expecting that and were happy enough with the trade-off as we still got to enjoy crepes! I can’t wait to try and make spinach & ricotta cannelloni using these – I’ve really missed that dish. I was hoping to double up the recipe this weekend but sadly didn’t get the opportunity as Scotland’s in the middle of a snowstorm-fuelled freeze and the stores are running out of EVERYTHING. Absolute madness!
Thank you millions once again for such a fabulous recipe.
I am so glad you like the recipe Yasmin. There are so many great things to make with crepes! I hope the snow is over and that Scotland is warming up! Enjoy your week and take care. -Kim
Loved this. Reduced the recipe as I only had 2 eggs at the time. Filled with raspberries and yogurt! Got 3 crepes from it…perfect! Great for my LCHF diet!! Thanks.
What is the serving size? One, two, three?
Hi Carol. The recipe makes 8 crepes and the nutritional information is per each crepe. Enjoy the recipe. -Kim
KIM, I COULD KISS YOU! HOLY CREPE! (haha – sorry. I’m a sucker for a food pun!)
But seriously, I’ve been eating Keto since August and in spite of the fact that I am a pretty decent cook, I have had SO many Keto recipe fails, which has resulted in a lot of frustration and a lot of wasted food. These are incredible. I made them for dinner tonight and was truly astounded. After living in Paris for a while, I am admittedly a bit of a crepe snob and I really found these to be an incredible substitute. Don’t get me wrong, of course, they taste different than the real thing, but you did a fantastic job of getting both texture and taste to be truly enjoyable. I am so grateful.
Keep up the good work. I can’t wait to try some more of your recipes in the near future. I’ll let you know how they go! ;)
Any that you REALLY recommend that I try? Thank you again!
Hi Dani. I am so glad you appreciate the crepes. I worked really hard on the recipe. Some people want as few ingredients as possible and are willing to settle for “meh”. I’m happy you appreciated the texture of these. You made my day.
As far as recipes to try? That is so hard as it is a matter of personal taste. I love the Salmon with Bacon Cream Sauce, Chicken Poblanos with Cream, Mexican Pork Chops, Beef Stew, Chicken Florentine Crepes, Spinach Artichoke Dip, Hamburger Steaks, Sloppy Joes, Hamburger recipe. There are so many. I only post recipes to things my family likes, so it’s hard to choose a few.
Have a great week. -Ki,
Do you have a video other than on instagram for these crepes?
No I don’t, Dianne. I know that video is all the rage, but I’m just not there yet. Enjoy your weekend. -Kim
Yea, I made these for dinner last night for my daughter and son-in-law who are eating low carb. We also had a friend over who is not eating low carb. I hadn’t made these before so I found myself “apologizing” for our “diet food” because he happens to be a phenomenal Italian cook. I’ve had some of the most amazing pastas and chicken parmigiana at his house. When I served the manicotti, everyone raved! Including our friend. He couldn’t believe it was low carb. I served it with a mixed green salad and homemade bleu cheese dressing. I made an extra platter to send home with my daughter for an easy microwave lunch for work and she was so grateful to have something different than their standard lunch fare. Thanks for making me look so good! 5 Star all the way! (the only change I made was adding an additional egg because I only had medium eggs, not large eggs, plus I added a shake or two of granulated garlic and eliminated the erythritol) Other than those minor changes I followed the recipe.
Great, Kim. Comments like this make my day. Did you make the manicotti recipe, too, or use another recipe? I’m thrilled that all of your guests enjoyed the recipe and that your daughter has her mom’s home cooking to enjoy. Thanks for taking the time to leave such a nice comment. Enjoy your weekend! -Kim
I just realized I posted this on the crepe recipe site, instead of the manicotti site. I used your manicotti recipe. We just had those last night and my husband just reminded me he would love to have them again this week, so I’ll need more ingredients. I suppose that means this recipe is perfect for entertaining and for regular weeknight dinners.
Hahaha. I guess so! Enjoy! -Kim
I really wanted to try this recipe but since there is no way to pin it to Pinterest then I will never find it again which I personally fell is wrong. I fell this is wrong since I just pinned about her of your recipes that uses this recipe as a main part of it. I do not want another app that will hold recipes so I will not do Yummly as I feel there is no reason for a second recipe app.
Patricia, I had no idea there was no way to pin this recipe. I’ll check into it. If you go to my Pinterest page, you will see the pin in my LCM board. You should be able to pin from there. I am so sorry. Thanks for letting me know there was a problem as it is unintentional. Are you using the “pin it” button on Google chrome, a lap top, or are you on mobile. Thanks. -Kim
Hi Patricia. I just check out the post on laptop and found 4 ways to pin it: use the Google Chrome browser “pin it” button, hovering over an image and clicking on the red “Pin” button, clicking the red Pinterest button at the top or bottom of the post and clicking the “pin” button on the floating side bar. I will check Mobile on my iPhone. -Kim
On mobile, I noticed that the “P” on the social share buttons at the top and bottom of the post is partially cut off. It is the first in the series of buttons. I hope this helps and am sorry that you were having difficulty in pinning this particular recipe. I hope I have provided several options that work for you. Thanks for reaching out and letting me you you were experiencing troubles. Oh, you should also be able to get rid of annoying ads by clicking the “x” on them. If there a close button is missing, it was a bad add that a network snuck in. Have a nice day. -Kim
On the calories, fat, net carbs and protein, is that for the whole recipe or for each crepe?
Hi Sharon. Yes, that is per 1 crepe. I actually got 10 crepes out of the recipe, but others only got 8, so that is what I based the nutrition off of. The first crepe usually gets messed up anyway. Don’t flip until the top is dry and the crepe is cooked or it will tear. Enjoy the crepes. -Kim
Hi!
Does it need the xantham gum? I really don’t want to buy any if it only takes 1/8tsp.
Thank you
Hi, Ally. It really does help bind the batter, but you can try it without. Don’t flip until the crepe looks almost completely dry on top. That might help with flipping and help discourage breaking. I always break the first 1-2. (Fwiw, that 1/8 tsp of xanthan gum is like 1/2 – 3/4 tsp cornstarch, so it does help. My bag lasts years.) enjoy your weekend. -Kim
Where do I find the xanthan gum? Like which isle in the grocery store? Thanks!
Hi Angela. You can buy it on Amazon or buy it in a health food store – I see Google says it’s also available at Walmart and Target. It’s around $8 a bag for the Bob’s Red Mill brand. Since only a small amount is used, it will last you for years. It doesn’t go bad unless it’s exposed to moisture. Many low carb recipes use it as a thickening agent or to help with texture. I love to use it in smoothies (1/16 tsp). Using too much may yield a slippery texture in gravies and such. It also deadens flavor just a bit. I hope this information helps. Have a great day Angela. -Kim
Hi Kim – ty for sharing recipe. I didn’t have luck cooking the crepes. They just kept falling apart. Any thoughts on what I might need to change. The flavor is wonderful!
Hi Victoria. I’m sorry your crepes fell apart. The first one for me always falls apart. I would wait to flip until the top is not shiny any more and it looks completely cooked. Then flip for just a moment on the other side. Also make sure that you are using a non-stick pan or a crepe pan. I hope this helps. Did you see how I did it on Instagram? I have two short video which I link to in the post. Enjoy your weekend/ -Kim
Can a different flour than coconut be used? My daughter is allergic to coconut. Thanks.
Do you have any oat fiber? You can try with anything else that you have. The xanthan gum may be enough to hold the ingredients together but the coconut flour gave the the best results when I was testing. Maybe even gluten free flour would work. You may need to play with the amount. -Kim
To make the crepe recipe I want to make 3 servings but 8 servings is a lot. So how much for each item on the recipe would I put instead for 3 servings? Thank you and can’t wait to try it!!!
Hi. On desktop, If you hover over the number on the serving size a slider will appear and you can slide it over to the left. I suggest you cut the recipe in half and make four. On mobile, touch the 8 in the serving size to scale. Good luck. -Kim
For this recipe how much would I put for each item like measuring it for only 3 servings? Because I would love to make it but 8 servings is a lot for just me. Thank you
Actually, if you hover over the serving number, the recipe card will scale it for you. Sometimes scaling doesn’t produce the same results. The crepes freeze really well. -Kim
I made the recipe exactly as written. The crepes were awesome and the entire recipe was absolutely incredible. My husband could not believe how great they were. We will be making the crepes all the time and the chicken spinach florentine will be used anytime we have company or want something great!!!
I’m so pleased that you and your husband like the recipe, Gail. The chicken crepes are really fantastic. Thanks for leaving such a nice comment. Have a great day. -Kim
Hi Kim….lovely and doable recipes helping in my keto diet journey. This crepe looks and sounds amazing..just a question…can eggs be reduced and ground flaxseed added for both binding and texture? Thanks
Give it a try and tell us if it worked!
Hi Kim….lovely and doable recipes helping in my keto diet journey. This crepe looks and sounds amazing..just a question…can eggs be reduced and ground flaxseed added for both binding and texture? Thanks
Thank you, Sonia. I suppose you could make those subs… You may have to play with the recipe a bit and come up with a new one! I have seen recipes for flax crepes on the internet though. Have a great week. -Kim
Wow, these are the first keto crepes that I actually like the flavor of, AND my three kids like them too, although thy eat theirs with cinnamon sugar. Thank you for the recipe!
Great, Barbara! My kids like them, too. Enjoy your week. -Kim
Hi Kim, I made these last night and they were flawless. I made chicken enchiladas with them and my husband and I agreed that these crepes are a godsend! Next up, canneloni. My question is, do the crepes freeze well? Thank you so much Kim :)
Hi, Brady. I’m glad you like the crepes. I’ve been wanting to make cannelloni, too. Yes, the crepes freeze beautifully. Freeze them with a piece of waxed paper between each one and thaw in the fridge overnight. Enjoy your cannelloni. -Kim
Hi Kim, thank you for the advice on freezing the crepes….works like a charm! I can’t tell you how many different things that I’ve done with these crepes. I would say that I make a big batch at least once a month and freeze them. Oh yes, the canneloni that I mentioned has been wonderful every time. I’ve also used the crepes for tacos, breakfast burriots and sandwich wraps. My husband especially likes making little tuna melts with them. You’re amazing Kim! XO
Thanks, Brady! Enjoy your week. -Kim
We eat these with Parmesan cheese sprinkles on them, roll them up and place in a casserole dish and ladle homemade chicken broth over them and sprinkle with more parmesan. Just hear and eat. Great with a green salad.
Oh, Kathy! That sounds like a wonderful recipe. Thanks for sharing. -Kim
These crepes are great. The addition of parmesan cheese takes away from the egg taste. On their own with no toppings, they still taste eggier than I’d like, but I suppose that’s unavoidable with keto/gluten free crepes. However, these go very well with both sweet and savory toppings. I have tried them both ways with the recipe as-is and they are wonderful. They are sturdy and deal with moisture well. They store well in the fridge, they aren’t rubbery at all, and I’ve even tried them as a replacement for manicotti which has been awesome!
The carb and calorie content are especially awesome.
These are among the best crepe recipes I’ve found, they serve their purpose and scratch the itch, but I still pine for something closer to the real thing.
Yay! I’m glad you like the recipe, Caitlin. I wish for a more traditional texture, too, but without the glue in gluten it may not be attainable. Sigh. Enjoy the recipe. -Kim
Can you show how you get to 1 net carb? I put this recipe in my fitness pal and it came up with 3 net carbs per serving..I checked the carbs and fiber on each ingredient and it does seem like it is 3 net carbs.
I used a full fat cream cheese (Gina Marie Old Fashioned Cream Cheese), other than that I don’t see where the extra fiber is coming from.
They were easy to make, delicious and I will definitely be making them again. I didn’t have Parmesan on hand so used a hard sheeps cheese that was very mild and it worked very well. It wasn’t sweet or savory which was nice because now I can use them as either. I ate some with butter and homemade low carb maple syrup (fenu greek for the maple flavor), they were very good!
Hi Anne. I use the MasterCook Cookbook program to calculate all of my nutritional counts. I weigh each ingredient in grams or ounces and enter that into my program. I have found that weighing ingredients provides the most accurate carb counts. All nutritional programs have their own algorithms in which they calculate ingredients and all will have slightly different counts. Let me see if I can explain how different counts can happen…
Almond Flour: I weigh my almond flour and then enter the weight in grams (more accurate than ounces) and choose blanched almonds as the ingredient category. I have found that in entering, for example, 1/2 cup almond flour, the program makes an assumption and gives me a carb count much higher than if I weigh the ingredient and add it in by weight. I have found that true for all ingredients I have entered by volume measure.
Furthermore, I have found by using Fatsecret, that there are pre-programmed servings of common ingredients. I never use those. If I used the 2 tbsp single serving size multiple times to add up to a cup, then my counts would be off. Also, different brands have different counts for some products. One brand of mayo in Fatsecret has a LOT of carbs because of added sugar while another brand does not. I am usually very careful about how I enter ingredients into any program, but I am only human and I do make mistakes from time to time. Because many of my readers have diabetes, I strive to get the most accurate carb counts possible.
I hope this answers your question. I did double check the amounts and the ingredients in the recipe and did notice that I misspelled Parmesan and it was not being figured in the calculations. I corrected it and still get 1 carb per crepe. Thank you for your question. I hope you have a wonderful weekend. -Kim
Thanks for the sheep milk cheese info! (Grrr.. so much on my ‘allergy no fly” list…..I have a cow milk allergy in addition to wheat, which was already covered, phew) so was looking to see what might substitute for the parmesan. These look so versatile and yummy!!
I made these, let them cool, rolled and sliced pinwheel style to get “strips”, then topped with Chicken Alfredo. Exceptional!! Thanks for the amazing recipe!
Wow, Darby, what a great idea. I’ll have to try it. Thanks for leaving such a great comment. -Kim
How ‘cheesy’ taste the crepes? I love sweet crepes and want fill then with LC hazelnut creme, but I’m a little bit afraid of the cheesy parmesan taste…
Hi CG. They have a tiny bit of tang compared to being cheesy. I think that if you add a little more sweetener they would be fine. I am working on some sweet crepe recipes, but they won’t be ready for a few weeks. That hazelnut creme sounds great. -Kim
I made these this morning … just added a little extra stevia … filled with some sweetened cream cheese (spread thinly) macerated berries and topped with homemade whipped cream. They were beyond delicious. I only made 4, and I put the batter in the fridge. I am going to add some ground flax to it tomorrow and make more of a pancake and see how that turns out. I think it will be just wonderful. Next week I am going to make the recipe exactly as published and add some lump crab with a low carb mornay sauce!! This is a recipe that will become a standard in my house.
So happy you like the recipe, Joan. A recipe for seafood mornay has been on my to-do list with these crepes. I have a feeling that the batter will be pretty thick tomorrow after sitting in the refrigerator. I’m very interested to hear how they turn out as pancakes. Thanks for commenting and sharing your tweaks and recipe ideas! Have a great day. -Kim
The pancakes were just fine. I made more batter and stored it in the fridge to see how it would stand up. I made the fruit crepes with cream this morning (Valentine’s Day Breakfast … perfect!) with the batter that was stored in the fridge, they worked absolutely fine. This is an awesome discovery for me, mix up some batter and it keeps in the fridge for a few days for a quick crepe fix. I’m loving this recipe more and more each day. FYI the crab crepes turned out fantastic!!!
Joan! You are making me drool all over my computer! I’m glad to hear that the batter held-over in the fridge – that is so nice in case someone doesn’t want to cook all of the crepes. BTW, the cooked crepes keep well in the refrigerator and heat up nicely in the pan – they taste just made. I will try your trick myself and add the info to the post. Happy Valentine’s Day. You’re fruit crepes sound so nice. AND, those crab crepes! I am for sure going to work on a seafood crepe. Thanks for the reminder. I bet they were super awesome. Thanks for leaving such a helpful comment. Have a wonderful day. -Kim
Hi Joan… addition of ground flaxseed is an idea i have been toying with too. May i ask how much did you add and did it reduce the tanginess of the cheese? Did you add water too?
Thanks
Looks like a very good recipe. but I am more excited that your website has a link to Jump to Recipe!! I am so tired of having to scroll. scroll, scroll, only to find that I may not be interested in a recipe. Great job! Hope you share with other websites!
Thanks, Debbie! My advertising network isn’t too happy about it because the button skips the advertisements, resulting in less money for them, but it’s a trade off I’m happy to make if it helps. :) -Kim
These were fantastic! And such a surprise! Not that your recipes arent wonderful, but I hate eggs and had my doubts about these. I even ate chicken florentine filling all alone last night thinking that the crepes weren’t for me. Ive tried s bunch of the bread-y substitutes and they always just taste like a microwaved egg to me (and go right in the trash). These are rich and savory and didn’t taste like egg at all! You’re a genius!
I am so glad Amanda. Thanks so much for taking the time to let me know that you liked the recipe. Have a wonderful week. -Kim
These look delicious! :) But, I HATE the taste of coconut flour. I tried to love it, I really did. But I just can’t. >.> I know you said it’s optional, that it’s for the texture. What does it mean? What will happen if I skip it?
Lol. Lucia, the coconut flour helps thicken the batter and provides texture. The crepes may not flip as well without it. I wouldn’t skip the xanthan gum if you skip the coconut flour. You could try using about 1/4-1/3 cup of almond flour in the batter? Have a great weekend. -Kim
Are these sturdy enough to be used as wraps?
No, Rebecca, but I have used them for manicotti and stuffed crepes. They could also be used for enchiladas. -Kim
Do you have a recipe showing exactly how to use them with manicotti? Sounds good but I need step by step please because I have never made it. Thank you!
Cindy, I do have a recipe for Manicotti. Type it into the search box above my picture. Look at the pictures I have in the post and read the instructions in the recipe. If you don’t understand them you can email me. You’ll find my email icon somewhere near my picture on the site. Click it and type away. I hope this helps. -Kim
I. LOVE. CREPES too!! :) So excited to try this!
I hope you like them, Christina! Have a wonderful weekend. -Kim
These were amazing!!! Wonderful recipe thank you for sharing
So glad you liked them, Tricia. Thanks for taking the time to leave a comment. Have a nice weekend. -Kim
Amazing! These are delicious!
Glad you liked them, Linda! Have a nice week. -Kim
Thank you for this recipes. I just didn’t have much faith in the recipes with eggs and cream cheese only. I usually make tortillas using the pork rind pizza crust recipes from Linda Low Carb website, but I decided to try out your recipe. They turned out great and didn’t have much problems with them falling apart. After mixing, I did notice that the mixture seemed a little gelatinous, so I added 2 tablespoons of chicken broth(it’s what I had on hand). I also added some garlic granules and a little dried rosemary. Also, since I only had jumbo eggs, I used 6 eggs and an 8 oz package of cream cheese. This yielded 10 crepes to be used for the week.
Great, Sabrina. I’m glad I could inspire you to be so creative. Your recipe sounds great. Enjoy your crepes. -Kim
Okay, I would love to make a sweet version of these. Have you done that before? If not, do you think that switching out the Parmesan for mozzarella would be the way to go? It seems like that might make them more of a pancake thickness than a crepe thickness, but I just don’t know. I can’t get strawberry crepes out of my head now!
Hi Wendy. I haven’t worked on the sweet version yet, but it at the top of my to-do list. I want it to be as easy as this one. Strawberry crepes are awesome! Have a nice day. -Kim
Tried making these today. My batter ended up too thick so when I cooked it wouldn’t swirl and spread. Perhaps I overdid it on the Xantham gum. I tried thinning out the mixture which seemed to work, but my attempts at flipping were disastrous and my crepes folded over on themselves. I guess this is something that takes some practice.Even though I had mushed crepes, I did try and the taste and texture is excellent.
Shaun. Let the crepes cook almost completely before flipping. Then just heat on the other side for a count of 10-20. Did you go on my Instagram and see how I flipped them? Look for the cruddy photos of the yellowish pan. When I haven’t made crepes in a while, I always get a few that tear or fold over. I eat those at the stove! Shhhh. Don’t tell. :) I’m sorry yours didn’t turn out for you. If you have an electric crepe maker, people have had success using this batter on them.
I have a crepe maker. Can I use it for this recipe?
Hi Beverly. Great question. Someone just asked me that the other day. You can read the more detailed comment there, but I’m going to say that I think it will work but you may need to thin the batter just a little. Let me know if you have any more questions and please let me know if it works on the crepe maker. (p.s. It’s faster to use frying or crepe pan.) Enjoy your weekend. -Kim
Fabulous melt in the mouth crepes!
Great recipe.
We substituted cream cheese spread instead of cream cheese. We also did not add any sweetener, insteam ate with honey and or chicken curry as sides. Yummm!
Fantastic! I’m glad you liked them. Mmmm… chicken curry sounds great with crepes! I’ll have to try. Have a great week. -Kim
Thanks.
They are great! I really love that they don’t taste like eggs. The Parmesan adds a nice savory flavor. I’ve made these twice in a week. Thank you so much for adding some variety to my life. I can think of all kinds of ways to use them.
Wendy, I love this recipe. I am so glad you do, too. While I love sweet crepes, savory crepes are amazing for so many things. Thanks for your comment! -Kim
I’ve been on a low carb diet for two months now, and mostly been eating a whole lot of pre-packaged, made in factory ‘food’, like pancakes, that are basically shakes that you throw in a pan, and then eat, and enjoy.. or not.
I decided I want to go low carb the right way, with as many home cooked meals as possible. So boy was I glad I found your blog!
I made the pancakes with arrow root, because for some odd reason xanthan gum is very hard to find here in the Netherlands. They worked out great though! My girlfriend wanted me to make an extra large batch next time (only used half the recipe as a test this time), so it’s safe to say she liked them too :)
Hi Linda. Thanks for leaving such a great comment. I am glad the arrowroot powder worked. Another reader said that they used ground psyllium powder in place of the xanthan gum to thicken. I would imagine it was a few pinches. These are a great savory crepes and I have been making them a lot. I’m glad your girlfriend liked them, too! Have a great week. ;) -Kim
Forgot to give 5 stars to this recipe!
Thank You! The best low carb crepes! I used psyllium husks instead of xantam gum , worked great. Next time I will decrease cheese , because I want to find some base crepe for sweet filling.
Hi Lelde. Thanks for the comment and the rating. I’m glad to hear that the psyllium husks worked. I had this recipe in mind as a savory recipe as I am trying to cut back on desserts. I am so glad you liked it. Have a great day!
I adore crepes and I never thought that a flourless version could look so perfect!
Thanks, Adina! Hope you have a great weekend. -Kim
Love your revipes and am looking forward to making the crepes. Please share some ideas and methods for a savory crepe filling. Thank you.
Thank you very much, Sue. I will begin posting some savory recipes for crepes next week. I believe that most will involve some sort of savory sauce because that is what I like. If you Google “savory crepe recipes” you should get some good ideas in the meantime. Thanks for your comment and compliment. Have a wonderful day. -Kim
Hello!
I made these crepes today but used a bit of glucomann in place of the xanthan gum (because it’s what I had available. Mine turned out much more yellow in colour but the texture and flavour was terrific!
I used them in place of manicotti shells…and they made a WONDERFUL pasta substitution!
Thank you!
Susan, mine are yellow, too. It looked very yellow in the photos, so I toned-down the color a bit. I love that you used crepes for the manicotti shells, because I do too. In fact, that was going to be a future recipe! So glad to hear that the glucomannan powder worked. Thanks for leaving a comment and have a great week. -Kim
How do you use them as pasta substitute? Love crepes, but am new to making them myself!
Hi Christina. You can use crepes as wraps for manicotti and cannelloni and even enchiladas, but not as pasta. Sorry! There are so many wonderful fillings for crepes. Enjoy the recipe. -Kim
Oh my…. these are genius! I have been craving crepes and knowing that there is a low-carb version makes this all the better ;)
Thanks Sarah! I hope you enjoy them. Have a great week! -Kim
Oh my gawsh, I LOVE crepes! There is a restaurant here that is called Crepes and all they sell are crepes.. every type of crepe you can think of. It is heaven! And these crepes look like they could give that restaurant a run for their money, friend! I love that these are low carb! Now I can eat crepes daily and not feel so guilty! WINNING! Cheers, dear!
Wow! I would be a regular at that restaurant, for sure. Thanks for the low carb love, Cheyanne. Have a nice week. -Kim
I see xanthan gum in a lot of low carb recipes and also in commercial products. What is its purpose in a recipe? Thanks in advance & for all the great recipes you post.
Hi Debbie. Great question. Xanthan gum is a thickener and binder. Often times low carb flours (and gluten-free) lack the stickiness of gluten so an “enhancer” like xanthan gum is added to hold all of the ingredients together or to thicken liquids. A little goes a long way and a bag can last for several years. It is vital to these crepes holding together and being so easy to make. Some people may want to try subing glucomannan powder if they have it although I have not tested the recipe with it. Hope this answers your question. Have a great day. -Kim
Yes it does, thanks! I tried making the low carb pancakes a little larger to use for a wrap & they did not hold together-this is probably the reason why. Thanks again!
I was researching crepe recipes and came across your today. I have 2 questions:
1. I am planning to use a creamy chicken mushroom spinach sauce (similar to your chicken Florentine). Will your basic low carb crepe recipe work or should I use your other crepe recipes?
2. What size pan will l need to make crepe if I am planning to fold them instead of roll them.
Great questions. I only have the one recipe at this time. I thought I would make a sweet crepe recipe, too, but this works equally well with sweet recipes. I was pleasantly surprised. I have an 8 inch crepe pans an think they work well for folding, but that would be personal preference. I would make a double batch of batter and thin as you go if you have to. Don’t thin too much or they may be too delicate, but the batter should be swirl-able. Enjoy your crepes. They sound amazing. -Kim