Keto Crepes

Keto crepes can be made sweet or savoury. Imagine these with sugar-free chocolate spread over them? Ah-mazing!!! Or add cheese, ham and avocado for lunch.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4
Total Carbs: 5.5g
Fibre: 2.6g
Author: Libby Jenkinson



  • Separate the egg whites and from the egg yolks. You will only need 2 egg yolks and 8 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
  • Place the whole eggs and egg whites, coconut flour, psyllium husk or chia seeds, coconut milk, baking soda and cream of tartar in a bowl and mix well.
  • Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
  • Allow the batter to sit for 5-10 minutes so the coconut flour and psyllium have time to swell and absorb the moisture. Whisk again.
  • Heat a nonstick pan evenly with the ghee or coconut oil. Move the pan while pouring in the batter to ensure the batter covers the bottom of the pan in a thin layer. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
  • Make the crepes one by one, greasing the pan in between to ensure the keto crepes don't stick.
  • Depending on the size, you can make 2 large or 4 medium crepes per serving.
  • Once cool, store in an airtight container in the fridge for up to 5 days.
Calories: 239kcal | Carbohydrates: 5.5g | Protein: 10.2g | Fat: 19.4g | Fiber: 2.6g