Keto Coconut Crepe Recipe

Still wondering if keto crepe is a real thing? This Keto Coconut Crepe recipe will surely feed your senses! This Keto Coconut Crepe is completely sugar-free and low carb, rich and sweet with the added value of healthy fats and the best coconutty aroma. It is not only easy to prepare but results in perfect, thin pancakes. Just fill them with sweet or savory low carb fillings for the perfect breakfast, lunch, dinner, or dessert!

Keto Coconut Crepe

Easy Keto Crepes Recipe by Olivia Crouppen

If you worry about the time commitment to make these crepes, don’t! The whole recipe only takes 30-40 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. The texture of those keto coconut crepes is light, fluffy, and similar to the French crepes.

How do you make coconut flour?

Coconut flour is the trick to keeping these Keto Crepes low in carbs, free of gluten, grain, and nuts. It has a 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.

Other recipes you might like to try: Low Carb Caramel Drink Recipe, Chicken Marsala with Herbs Recipe, Keto Chicken Enchilada Soup Recipe

Keto Coconut Crepe
Keto Coconut Crepe
Print Recipe
This Keto Coconut Crepe is sugar-free and low carb, rich and sweet with the added value of healthy fats and the best coconutty aroma.
Servings Prep Time
2 crepes 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 crepes 10 minutes
Cook Time
30 minutes
Keto Coconut Crepe
Keto Coconut Crepe
Print Recipe
This Keto Coconut Crepe is sugar-free and low carb, rich and sweet with the added value of healthy fats and the best coconutty aroma.
Servings Prep Time
2 crepes 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 crepes 10 minutes
Cook Time
30 minutes
Ingredients
Servings: crepes
Instructions
  1. In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
  2. 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.
  3. After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
  9. 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.
Recipe Notes

Keto Crepe NF

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