These dairy-free, keto-friendly Coconut Flour Crêpes taste just like the real thing. They bend and fold easily, and are absolutely delicious with fresh fruit, berries, cream, Nutella, or savoury with some hummus spread over the top or made into quesadillas.
Crêpes are one of my favourite brunch foods to order when out at a café. I just love when they’re stuffed with cinnamon baked pear and coconut cream. Oh my gosh.
But it’s a rarity to find dairy-free, gluten-free crêpes that are stuffed with keto-friendly ingredients.
So, I started experimenting in the kitchen, creating a crêpe recipe that was just as good as the original!
Crêpes don’t usually fit into a low-carb, high-fat diet regime as they contain milk, sugar, and grain flour. Thankfully, there are many keto-friendly crêpe recipes out there, like this one, that provide healthier alternatives.
Before we get started in learning how to make these coconut crêpes – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Low-Carb Coconut Flour Crêpes
One of the most challenging parts with making low-carb, gluten-free crêpes is getting them pliable enough to stay together when folded or rolled.
The gluten found in wheat flour helps bind traditional crêpes together, but we’ll be using psyllium husk powder in this recipe which will act as the binder.
I’ve kept these homemade crêpes free of starchy flours and xanthan gum, so they’re as natural as can be.
To store these crêpes, keep in an airtight container in the fridge for up to 5 days, or keep in the freezer for up to 6 months. Ensure the crêpes have been thawed completely before reheating for 20-30 seconds.
Note: These crêpes cook quite quickly on the stovetop and can easily go from soft and pliable to hard and crispy like a tortilla, so make sure to keep a close eye on them and as soon as you see bubbles, flip the crêpes. They should only need to cook for about 1-2 minutes per side.
Makes 8 crêpes
- 1/4 cup coconut flour
- 2 tbsp psyllium husks
- 1 tsp baking powder
- 4 pasture-raised eggs, at room temperature
- 4 egg whites, at room temperature
- 1-1 1/2 cups coconut milk
- 1 tsp vanilla extract (optional)
- 1 tsp Himalayan sea salt
- Coconut oil, for frying
- In a high speed blender or food processor, or using an immersion blender, blend all of the ingredients together until smooth. The batter should be thin and pourable.
- If the batter thickens too much, add more milk and blend again until it becomes a pourable consistency. Heat up a large frying pan on medium-low heat and add some coconut oil. Pour a thin layer of batter into the frying pan and spread it out using the back of a spoon until it reaches the edges of the pan to form a circle. Cook each crêpe for 1-2 minutes per side (or until you see bubbles start to form) and flip. If the crêpe is a little thick in the pan, push down on it with the spatula to thin it out and remove any air in the mixture. This will help to give it a thin, more crêpe-like appearance instead of it looking like a pancake.
- Remove the crêpe from the pan and repeat the process with the remaining batter. Often the first crêpe will be a trial one. Handle them gently until they’re cooked.
- Fill your crêpes with your favourite fillings and enjoy fresh. These crêpes pair really well with almond butter, banana slices, Nutella, cinnamon, drizzled with honey or maple syrup, or stuffed with baked pear, coconut cream, or jam. You can also enjoy them savoury in the form of burritos, wraps, quesadillas, or stuffed with vegan cream cheese and smoked salmon, or spread with hummus and roast vegetables.
- Store leftovers in an airtight container in the fridge for up to 5 days, or keep in the freezer for up to 6 months.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
What are your favourite crêpe fillings? Share in the comments below.
Lots of love,