Gluten-Free Low Carb Keto Nut Free Crepes
Delicate, flexible crepes made with sesame flour instead of traditional wheat flour, perfect for those following ketogenic or nut-free diets. These tender pancakes feature a subtle vanilla flavor and can be filled with whipped cream cheese mixture and fresh berries. The recipe creates versatile crepes that work well for breakfast, brunch, or dessert, offering all the satisfaction of traditional crepes while keeping carbohydrates minimal. What sets this version apart is the use of sesame flour as a nut-free alternative and coconut cream for added richness without dairy.
Ingredients
- 1 cup water
- 4 eggs
- 4 ounces coconut cream, from a can
- 1 cup sesame flouralmond flour1:1nut-freeketo
if no nut allergy
- ¼ tsp salt
- ½ tsp vanilla liquid stevia(optional)powdered erythritol1/2 tsp:1 tbspketosugar-free
different sweetness level
- 6 ounces cream cheese
- 2 tbsp heavy cream
- 2 tbsp water
- 1 tsp maple extract
- 1 tsp ground cinnamon
- ½ tsp vanilla liquid steviapowdered erythritol1/2 tsp:1 tbspketosugar-free
different sweetness level
- ½ cup heavy cream, whipped
- ½ cup fresh blueberries or blackberries
- ½ tsp vanilla liquid steviapowdered erythritol1/2 tsp:1 tbspketosugar-free
different sweetness level
- 2 tbsp Sugar Free Maple Syrup
Instructions
- 1
Add the crepe ingredients to your blender and blend until smooth
- 2
Heat a small non stick pan with butter or olive oil cooking spray to coat lightly
- 3
Add 1/4 cup of batter to the skillet, lift off the heat while you swirl it all over the bottom of the skillet
- 4
Allow to cook 2-3 minutes
- 5
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, carefully flip it over
- 6
Cook another minute on this side and slide it off the pan onto a baking pan or plate to cool while you make the rest
- 7
Watch the heat, if you start to see too much browning reduce the heat until the next one is more pliable once cooked
- 8
Once cooled stack these on top of each other and refrigerate in a covered container
Tips
Watch the heat carefully to prevent over-browning which makes crepes crispy and difficult to roll
Test doneness by checking if edges loosen easily with a spatula before flipping
Stack cooled crepes with parchment between layers to prevent sticking during storage
Good to Know
Refrigerate covered up to 3 days, stack with parchment between layers
Crepes can be made 1 day ahead, fill just before serving
Serve immediately after filling to maintain texture
Common Mistakes
Keep heat at medium-low to avoid crispy, hard-to-roll crepes
Don't skip cooling time or crepes will tear when stacking
Blend batter thoroughly to avoid lumps in finished crepes
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
different sweetness level
FAQ
Can I make these crepes without the stevia?
Yes, the stevia is optional and mainly adds subtle sweetness. You can omit it entirely or substitute with other keto-friendly sweeteners like erythritol.
What if I don't have sesame flour?
Almond flour works as a substitute if you don't have nut allergies. Use the same amount but expect slightly different texture and flavor.
How long do these crepes keep in the refrigerator?
Properly stored crepes last up to 3 days refrigerated. Stack them with parchment paper between layers in a covered container.