Keto Almond Flour Crepes with Brown Butter Syrup
Ultra-thin ketogenic crepes made with coconut flour and almond milk, served with a rich brown butter syrup sweetened with Swerve. Perfect for weekend brunch or when you're craving something indulgent while staying low-carb. The crepes have a delicate vanilla-almond flavor and surprisingly tender texture despite being grain-free. The syrup mimics traditional maple with its nutty brown butter base and powdered sweetener that creates the perfect consistency.
Ingredients
- ¼ cup unsweetened almond milk
- 1 tablespoon coconut flour
- 1 tablespoon Swerve Sweetener
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- coconut oil, for greasing
- 1 cup organic butter
- 1 cup Swerve Sweetener, confectioners
- 1 cup unsweetened almond milk
Instructions
- 1
Combine all crepe ingredients in a large bowl and mix on high until smooth
- 2
Let mixture sit for a few minutes or refrigerate overnight to thicken
- 3
Stir mixture again just before using
- 4
Heat large cast iron skillet over medium high heat
- 5
Pour a few tablespoons of batter into well greased skillet
- 6
Swirl batter around pan with pot holder to create thin layer covering whole pan
- 7
Cook for 2 minutes or until golden brown and cooked through
- 8
Remove from skillet and fold in half, then fold in half again
- 9
For syrup, heat butter in large saucepan over high heat
- 10
Whisk every few seconds as butter fluffs up and falls back down
- 11
Watch for brown flecks and remove from heat before they turn black
- 12
Whisk in Swerve until smooth
- 13
Whisk in almond milk
- 14
Top crepes with syrup and serve
Tips
Let batter rest overnight in fridge for easier spreading and better texture the next morning.
Watch the brown butter carefully - it goes from perfect to burnt very quickly.
Use a pot holder when swirling the pan as cast iron handles get extremely hot.
Good to Know
Syrup keeps in refrigerator for up to 1 week. Crepes best served immediately.
Crepe batter can be made overnight and stored in refrigerator.
Serve immediately while crepes are warm, topped with brown butter syrup.
Common Mistakes
Don't let brown butter turn black or it will taste bitter.
Grease pan well to prevent sticking.
Keep batter thin for proper crepe texture.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these dairy-free?
Yes, substitute the butter in syrup with coconut oil or vegan butter alternative.
How long do leftover crepes keep?
Store covered in fridge for 2-3 days. Reheat gently in pan or microwave before serving.
Can I freeze the batter?
Freezing isn't recommended as coconut flour can separate. Make fresh or store in fridge overnight.