Keto Tapioca Crepe
Delightfully thin and perfectly customizable, this Keto Tapioca Crepe recipe is a low-carb twist on a classic favorite. Made with keto-approved tapioca flour alternatives, almond flour, and coconut flour, this crepe offers a balance of flavor and texture that’s ideal for both sweet and savory fillings. In just 10 minutes, you can whip up this gluten-free and grain-free treat, thanks to its simple combination of pantry staples like unsweetened almond milk and a single egg. Cooked to golden perfection in a lightly greased skillet, these crepes are as versatile as they are delicious—pair them with sugar-free syrup, whipped heavy cream, or fresh keto-friendly berries for a satisfying breakfast or snack. Perfect for ketogenic diets and anyone seeking a healthier crepe option, this recipe is sure to become a favorite in your low-carb recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons Tapioca flour (low-carb alternative such as a keto-approved brand or blend)
- 2 tablespoons Almond flour
- 1 tablespoon Coconut flour
- 1 large Egg
- 3 tablespoons Unsweetened almond milk
- 1 pinch Salt
- 1 teaspoon Butter or coconut oil (for greasing the pan)
Instructions
In a medium mixing bowl, combine the tapioca flour, almond flour, coconut flour, and salt. Whisk well to remove any lumps.
Add the egg and unsweetened almond milk to the dry ingredients. Whisk until you achieve a smooth, lump-free batter. If the batter is too thick, add 1 additional tablespoon of almond milk at a time to thin it out slightly.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or coconut oil.
Pour the batter into the center of the pan, about 1/4 cup at a time, and tilt the pan in a circular motion to spread the batter evenly into a thin layer.
Cook for 1-2 minutes, or until the edges begin to lift and the underside turns golden brown.
Gently flip the crepe using a spatula and cook the other side for an additional 1-2 minutes.
Remove the crepe from the pan and repeat with the remaining batter, greasing the pan lightly between each crepe if needed.
Serve warm with your choice of keto-friendly toppings, such as sugar-free syrup, whipped heavy cream, or sliced berries.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
