Low Carb Vanilla Berry Crepes

These crepes are made with almond flour instead of wheat flour, so the batter stays low in carbohydrates. You whisk almond flour, eggs, almond milk, vanilla, salt and erythritol into a smooth batter, let it rest, and cook thin crepes in a skillet with a little coconut oil. Each one is filled with mixed berries and finished with whipped cream if you like. The whole thing takes 20 minutes, 10 for prep and 10 on the stove, and makes 4 servings of 1 crepe each.

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The crepes have a light texture and a faint nuttiness from the almond flour, which goes well with the fresh berries. They work for brunch or dessert.

What Goes in the Batter

The recipe card at the bottom has the exact amounts. Here is the role of each ingredient.

• Almond flour (1 cup): the gluten-free base. It gives the crepes a nutty flavor and a light texture.
• Eggs (2 large): they give structure and help the crepes hold together.
• Unsweetened almond milk (1/4 cup): adds moisture and keeps the batter smooth.
• Vanilla extract (1 teaspoon) and salt (1/4 teaspoon): the vanilla adds aroma and sweetness, and the salt balances it.
• Erythritol (1 tablespoon): the sweetener. You can adjust it to taste or use another keto sweetener.
• Coconut oil (1 tablespoon, for cooking): greases the pan and adds a faint coconut flavor.
• Mixed berries (1/2 cup): strawberries, blueberries and raspberries for the filling.
• Whipped cream (optional): for serving.

Cooking the Crepes

Whisk the almond flour, eggs, almond milk, vanilla, salt and erythritol until the batter is smooth. Let it rest for about 10 minutes so it thickens slightly. The almond flour absorbs moisture during that time, and the crepes come out lighter.

Heat a non-stick skillet over medium heat and add 1/2 tablespoon of coconut oil, swirling to coat the pan. The oil should shimmer but not smoke. Pour in about 1/4 cup of batter and tilt the pan so it spreads into a thin layer. Cook for 1 to 2 minutes, until the edges lift and the bottom is lightly golden. Flip it carefully with a spatula and cook for another 1 to 2 minutes. Repeat with the rest of the batter, adding more coconut oil as needed.

To finish, put a handful of mixed berries in the center of each crepe and fold or roll it. Serve with whipped cream if you want it.

Tips

• Use a non-stick skillet. It makes flipping easy and keeps the crepes from tearing. A cast iron skillet is the alternative.
• Do not skip the rest. Ten minutes gives the batter the texture it needs.
• Whisk by hand or machine. A whisk works, and an electric mixer is quicker.
• Set the sweetness. Adjust the erythritol, or use a different keto sweetener.

Ways to Change Them

• Flavor the batter: add a sprinkle of cinnamon or a dash of lemon zest.
• Other fruit: blackberries, raspberries or sliced strawberries can replace the mixed berries.
• A savory version: fill the crepes with sautéed spinach and cheese for a low carb brunch.
• Another flour: coconut flour is more absorbent than almond flour, so use about 1/4 to 1/3 as much and increase the liquid until the batter has the right consistency.

What to Serve With Them

Crispy bacon or sausage gives a savory contrast to the sweet crepes. If you like sausage, a sausage, zucchini and kale stew is another way to use it. Sliced avocado adds a creamy texture next to the berries. To drink, try coffee with a splash of unsweetened almond milk, or a herbal tea.

For something baked on the side, there are loaded sour cream biscuits . For other sweets, see the sugar-free banana bread . Savory dinners on the same site include puttanesca chicken breasts and an Instant Pot beef pho .

Nutrition per Serving

One crepe has about 150 calories, 12 grams of fat (1 gram saturated), 4 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 6 grams of protein and 200 milligrams of sodium.

FAQ

Can coconut flour be used instead of almond flour?

It can, but it behaves differently. Coconut flour is more absorbent, so use about 1/4 to 1/3 as much as almond flour and increase the liquid to get the right batter consistency.

How are leftover crepes stored?

Stack them with parchment paper between each one, place them in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat or in the microwave for a few seconds.

What can replace erythritol?

Stevia, monk fruit sweetener or allulose. Their sweetness varies a lot, so adjust the amount to the sweetener you choose.

Can the crepes be made ahead and frozen?

Yes. Make them ahead and refrigerate them as described above. For longer storage, separate each crepe with parchment paper, put them in a freezer-safe bag, then thaw overnight in the refrigerator and reheat as needed.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us