This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
How to Make Crepes that are Low Carb, Keto, Paleo, Nut Free and Perfect for Savory or Sweet fillings! These crepes are filled with a Creamy Sugar-Free Maple Cream that whips up easily in a blender.
What exactly are crepes anyway? A very thin pancake or something else? I’ve never been to France but apparently they are a popular street food staple. Wherever they originated one thing is sure, on a low carb and sugar free diet, traditional flour and sugar filled crepes are out of the question.
But where there’s a will there’s a way, that’s been my motto for a long long time. I will never ever feel deprivation on a sugar free diet which I know has helped me battle my sugar cravings since I gave up the white stuff over 14 years ago. I’m all about re-creating those once loved foods and will never settle for anything less than delicious, you can quote me on that.
I will never post a recipe I’ve not tried many times and this recipe is no exception. I’ve made this with different variations and ratios and ingredients to get just the right crepe which is pliable and won’t rip. I started my crepe quest one day when I was making coconut flour pancakes and thought maybe if I just thin these out a bit I can make crepes. Well you’ll just have to read the below to find out how they turned out.
Now I can’t tell you these are exactly like a soft pillowy, melt in your mouth, identical to traditional kind of crepe. For one, I doubt you’d believe and two, if anyone ever says something like that, I’d question them endlessly. Seriously without gluten, recipes that certainly require it are hard to duplicate without it. But I do think I’ve got a really really really good recipe that will make you feel like you’re eating a traditional crepe, especially once you add some of my Maple Cream Filling inside!
Here are just a few tips that will help you along the way.
- Whether you’re working with an electric or gas stove, you’ve really got to be careful of the heat on these. Medium heat to low is best on an electric stove which is what I have. Sadly I had a gas stove for years but we moved and now I’m learning on an electric to get just the right amount of heat. Too hot and you’re crepe will clump in the center when you pour in the pan or they will get crispy on you, not enough heat and you’ll be standing forever waiting and waiting.
- You can swap out the sesame flour with almond flour if you have no nut allergies in the family like we do. I do NOT suggest using coconut flour. My first 5 attempts were with coconut flour and no matter what I tried adding to make them become pliable they did not hold together well enough to roll. I tried a number of additions like flaxseed, gelatin powder and changed the ratios of liquids more times then I can count, but in the end sesame flour worked best.
- I’ve made these a bunch of times with just the eggs, water, flour and no coconut cream or cream cheese. I’ve also tried these without eggs and using broth instead of water. Nothing worked well enough to roll or have a pliable texture. Like I said above I’ve tried coconut flour and it just continued to rip. Almond flour and Sesame flour are pretty similar in texture and I do believe you’d have positive results using almond flour if you have no allergies in the family like us. Please let me know if you try it.
Need some Savory filling ideas? Try eggs, hams and cheese, or mushrooms, onions and sausage or chicken.
If you’re a Sweet Crepe lover try:
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Low Carb Keto Nut Free Crepes
Crepes- makes 12
Optional Maple Cream Filling -serves 6
- 6 ounces cream cheese or coconut cream
- 2 tbsp heavy cream
- 2 tbsp water
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/2 tsp vanilla liquid stevia or sweetener of choice
- 1/2 cup heavy cream whipped
- 1/2 cup fresh blueberries or blackberries
- 1/2 tsp vanilla liquid stevia or sweetener of choice
- 2 tsbp Sugar Free Maple Syrup
Add the crepe ingredients to your blender and blend until smooth.
Heat a small non stick pan with butter or olive oil cooking spray to coat lightly.
Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet. Allow to cook 2-3 minutes.
Once you start to see some bubbles forming in the center of the crepe and you can loosen your spatula around the edges without it ripping, you can carefully flip it over. Cook another minute on this side and simple slide it off the pan onto a baking pan or plate to cool while you make the rest. Remember watch the heat, if you start to see too much browning on the crepe you made, it will be crispy and hard to roll. Reduce the heat a bit until the next one is more pliable once cooked.
Once cooled you can stack these on top of each other and refrigerate in a covered container.
Net Carbs for 1 crepe: 1g
Nutritional Information does not include filling or toppings.