Before jumping to the recipe card, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this low carb recipe!

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It’s our wedding anniversary today! And, I’m making my husband’s favorite breakfast ever: keto crepes with almond flour! You can make these sweet or savory, but I’m opting for sweet with lots of berries and whipped cream.

It took me some time to perfect this gluten-free crepe recipe into one that tastes authentic and doesn’t fall apart. It was so worth it. And, these almond flour crepes happen to be paleo and can be made dairy-free. You can even enjoy them on the whole30 if you go for the unsweetened version.

Almond Flour Crepes That Don’t Break

If you’re looking for almond flour crepes, that probably started with a search for either low carb or gluten-free crepes. People asking, “are crepes gluten-free?” will of course discover that the usual answer is no.

But, can you make gluten-free crepes? Definitely! And I’ll show you how.

One of the biggest challenges with making gluten-free crepes, especially if you also want keto crepes, is getting them to stay together.

In regular crepes made using wheat flour, the gluten helps to bind them together. You can make them as thin as you want – they’ll still bend and fold. That’s not the case with many gluten-free flours, and virtually all low carb flours.

So what do we do? We add some Vital Proteins grass-fed beef gelatin! Its more common use is for sugar-free gummy bears, but it actually works great in making doughs and batters behave as they should. Not to mention you get the benefits of collagen from gelatin, too.

I know gelatin might sound a little strange for crepes, but trust me, it works. It acts as a binder, so these keto crepes will bend, roll and fold just like real ones! You won’t taste the difference, I promise.

How To Make Gluten-free Crepes with Almond Flour

The process for how to make keto crepes with almond flour is really quick and easy. It’s not too different from making regular crepes. Except the first step.

To start, we will “bloom” the grass-fed beef gelatin, which basically means mixing the powder with water. It will expand and thicken in a few minutes.

While this is happening, combine the other ingredients in a blender – almond flour, sea salt, eggs, melted ghee, and some more water. You can use coconut oil if you want to be completely dairy-free.

Puree the batter together until smooth, then add the thick gelatin mixture and blend again. The batter will be similar to normal crepe batter (runny), but can be just a tiny bit thicker. If it’s super thick, add a bit more water gradually to thin it out.

Now, you can make the gluten-free crepes in a hot pan on the stove, just as you would normal ones. And, check my tips below for the best keto crepes ever…

Tips for Easy Keto Crepes

I tested this gluten-free crepe recipe a bunch to get it just right! I discovered things along the way, so hope these tips will help:

No need to refrigerate the crepe batter. This is a common requirement for traditional crepes made with wheat flour, but you can skip it for these gluten-free crepes made with almond flour! The reason is, the need for refrigeration has to do with the interaction between gluten and water. No gluten means no waiting required! Use the right size pan. An 8-inch pan works best. This recipe is more difficult if you try to use a larger one. Use a pan with a heavy bottom. It transfers and maintains heat better, translating to better crepes. Heat the pan gradually. If you heat the pan too fast, it will likely overheat, you’ll have to reduce the heat to compensate, then increase again. Instead, heat it over medium-low and be patient as it heats up. Make sure the pan is hot, but not too hot. I know that sounds confusing. What I mean is, heat the pan at medium-low (or sometimes medium), not higher, but give it enough time at this temperature to heat up before you begin cooking. If the pan is too cold, the crepe batter will stick. If it’s too hot, the crepes will be crispy instead of soft. Use just a little oil (or ghee), but not too much. You need enough fat to prevent sticking, but if you use too much, the almond flour crepes will crisp up. You need a very, very small amount, and only need to grease after every few crepes, not after each one. Swirl the batter around the pan correctly. I did this wrong for years and had no idea! Don’t tilt the pan one direction and wait for the batter to drip down to the edge. Instead, rapidly tilt in a circle in all directions, and repeat this quickly 2-3 times as soon as you pour the batter in. The circle of crepe batter will gradually get larger as you do this. Flip at the right time. Cook the crepe for 1-2 minutes, until the edges are dry and you see bubbles forming on top. Gently slide a turner underneath, and if it feels dry enough to stay together, then you can flip. You may need to adjust the temperature a bit as you go. Usually, all the crepes after the first one should turn out about the same if you have the temperature right. Use a reader’s tip for flipping: Loosen around the edges first, raise one edge up a little further with spatula, and then use your fingers to carefully pull it up and flip over. Cook for less time on the second side. After you flip, you usually need less time than the first side. No more than a minute most of the time.

How To Store Keto Crepes

Fresh gluten-free crepes with almond flour are delicious, but you can also make them ahead of time. Store them in the fridge lined with parchment paper or paper towels between them.

Make sure the container doesn’t have too much air, because they can dry out and become crispy instead of soft. If this happens, you can just break them apart and use them as chips! It was a surprising side effect I discovered.

You can also store almond flour crepes in a plastic bag in the freezer. Again, line them with parchment paper in between first.

Now the only question is, do you like your keto crepes sweet or savory? The recipe card below gives you both options. If you make them, let me know what you filled them with!