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Gluten free keto crepes

Gluten free keto crepes

Gluten free keto crepes

with coconut-cinnamon or coconut-panna cotta filling


Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4




  • 1 cup water
  • 1 cup almond flour
  • 1/4 tsp sea salt
  • 4 large eggs
  • 2 tbsp coconut oil
  • 2 tbps gelatin
  • ½ tbsp Bolero Vanilla


For the filling:




  1. Mix almond flour, sea salt, eggs, melted coconut oil, Bolero Vanilla and 1/2 cup of water in a blender until it becomes smooth.
  2. Place the gelatin into a small bowl with 1/2 cup of water. Set aside for 3 minutes.
  3. Add the gelatin mixture to the blender and stir it until it becomes smooth. If it is very thick, add a little more water, but be careful: it should be thicker than normal crepe batter.
  4. Heat an oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly spread it evenly into a thin layer. Bake for 2 minutes, then carefully flip and bake for 1 more minute on the other side.
  5. Repeat with the remaining batter.
  6. Mix the coconut cream with Bolero Cinnamon or Bolero Panna Cotta.
  7. Fill the crepes, fold or roll them and they’re ready for serving.