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AuthorSue HallCategoryDifficultyBeginner

These Easy to make Keto Crepes will be your new favorites!

These Easy to make Keto Crepes will be your new favorites!

Yields6 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins

Ingredients:

 ½ cup coconut flour
 ¼ cup Lakanto or Swerve sugar substitute
 ½ tsp baking powder
 ½ tsp salt
 6 eggs
 ¼ cup butter, melted
 ¾ cup coconut milk
 1 tsp vanilla extract
 Fresh strawberries, sliced
 sugar free chocolate syrup to drizzle on top

Directions:

1

In a large bowl combine the coconut flour, sugar substitute, baking powder, and salt.

2

In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes so the coconut flour can fully absorb all the liquid.

3

Heat a medium sized nonstick skillet over medium heat. Once the pan is hot, grease with a little bit of butter.

4

Spoon 1/3 cup of the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.

5

Allow the crepe to cook for about 3-4 minutes on the first side. There will be tiny bubbles all over and the edges of the crepe will be golden brown when it is ready to flip. Using a large flat spatula, gently loosen the crepe from the pan then flip over. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter.

6

Optional: To serve, top with fresh berries and drizzle Modere Chocolate Trim over them (be sure to adjust macros according to how much you use). Enjoy!

Ingredients

 ½ cup coconut flour
 ¼ cup Lakanto or Swerve sugar substitute
 ½ tsp baking powder
 ½ tsp salt
 6 eggs
 ¼ cup butter, melted
 ¾ cup coconut milk
 1 tsp vanilla extract
 Fresh strawberries, sliced
 sugar free chocolate syrup to drizzle on top

Directions

1

In a large bowl combine the coconut flour, sugar substitute, baking powder, and salt.

2

In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes so the coconut flour can fully absorb all the liquid.

3

Heat a medium sized nonstick skillet over medium heat. Once the pan is hot, grease with a little bit of butter.

4

Spoon 1/3 cup of the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.

5

Allow the crepe to cook for about 3-4 minutes on the first side. There will be tiny bubbles all over and the edges of the crepe will be golden brown when it is ready to flip. Using a large flat spatula, gently loosen the crepe from the pan then flip over. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you've used all the batter.

6

Optional: To serve, top with fresh berries and drizzle Modere Chocolate Trim over them (be sure to adjust macros according to how much you use). Enjoy!

Easy Chocolate Strawberry Keto Crepes