Craving for crepes but on a keto diet? This Keto Coconut Crepe Recipe is just the perfect dessert that won’t hurt your diet! Completely sugar-free and low carb, this Keto Coconut Crepe Recipe is rich and sweet with the added value of healthy fats and the best coconutty aroma!
Easy Keto Crepes Recipe by Olivia Crouppen
How do you make coconut flour?
Coconut flour is the trick to keeping these Easy Keto Crepes low in carbs, free of gluten, grain, and nuts. You’ll surely love coconut flour because it has this nice neutral flavor and holds moisture really well, making anything moist. If you can’t find coconut flour it can easily be made at home by blending unsweetened shredded coconut into a fine powder.
How do I keep my crepes from sticking to the pan?
Classic crepes can be hard to make as they are high in liquid with not much flour, forming a pancake that is thin and fragile. While these Keto crepes have a tender delicate texture, they are way more “elastic,” if you will, thanks to the coconut oil, egg, coconut flour, and coconut milk. These ingredients bind together really nicely and make the crepes not only easy to flip but way less likely to stick to the pan they are cook in.
While it’s not necessary, you can grease the pan with a bit of butter. This gives the crepes some extra crispness around the edges and adds a nutty brown butter flavor you’ll really like while helping the crepe lift free from the pan.
What to put on this Keto Coconut Crepe Recipe
Let’s face it: no crepe is complete without toppings. We encourage you guys to get creative and add whatever you and your family like. From coconut whipped cream and a fresh banana to nut butter and honey, it’s pretty endless. My personal favorite way to eat a crepe is with a drizzle of maple syrup and fresh berries.
Keto Coconut Crepe
- 1/2 cup coconut flour
- 1/4 cup Lakanto sugar substitute or Swerve sugar substitute
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 6 eggs
- 1/4 cup Coconut Oil or butter, melted
- 3/4 cup coconut milk or another non-dairy milk
- 1 tsp Vanilla Extract optional
- In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
- In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid.
- After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.
- Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.
- Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.
- Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don't worry about them breaking when flipping or folding over.
- Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter.
- To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
- Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.