These paleo almond flour crepes require just 5 ingredients - all gluten free, dairy free and keto friendly. The crepes are thin and fold easily, and you can stuff them with your favorite sweet or savory toppings.

Almond flour crepes on a plate, stuffed with coconut cream and strawberries.

Nearly every time I ask my kids what they want for breakfast, their answer is crepes. And I can understand why! There's nothing quite like a thin, rolled up crepe filled with creamy coconut and berries and topped with a drizzle of maple syrup.

These paleo almond flour crepes are one of our favorite crepe recipes. (I also make my cassava flour crepes frequently.) The batter comes together in minutes and the crepes cook easily. They're thin and pliable, making them easy to fold or roll up.

We usually opt for sweet toppings like coconut cream and berries or sunbutter and chocolate chips, but savory options work too!

Why You'll Love these Almond Flour Crepes

paleo friendly - made with simple, wholesome ingredients
gluten free and grain free - since these crepes are made with almond flour they are naturally free from gluten and grains
keto - perfect for a low carb breakfast
easy to make - these crepes are no-fuss and hold together well

Ingredients

The full recipe for these almond flour crepes can be found in the recipe card below, but here an overview of the ingredients you'll need:

eggs - to bind the ingredients and create the perfect crepe batter
water - or milk, such as almond milk or coconut milk
maple syrup - to add a little sweetness and flavor to the crepes. You can omit the maple syrup, or swap it with a sugar free sweetener for a keto friendly option.
vanilla extract - for flavor.
blanched almond flour - since these are almond flour crepes.
cinnamon - optional for flavor
oil for cooking

Crepes on plate without fillings or toppings.

How to Make Almond Flour Crepes

These keto crepes are SO easy to whip up. Here's what you need to do:

Whisk together eggs, water, maple syrup and vanilla in a medium-sized mixing bowl.
Add in all dry ingredients and whisk until batter is well combined.
Preheat your frying pan on medium heat and grease with a bit of oil. (I used coconut oil.)
Once hot, pour approximately ¼ cup batter on pan. Lift up the pan and rotate it to spread the batter across the entire bottom of the pan, then place it back on the heat.
Cook on medium-low heat until nearly cooked through, flip and cook a few seconds more.
Remove the crepe from the pan, add your favorite toppings and eat!
Repeat this process until you have used up all the batter.

Storage

These almond flour keto crepes are best eaten hot off the pan, but you can keep them warm at a low temperature in the oven if you plan on making a big batch to serve later.

Store leftover batter covered in the fridge, up to 5 days. Store leftover cooked crepes in an airtight container in the fridge, up to 10 days.

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