Keto-Crepes with Keto Syrup

Print Pin
4 from 189 votes

Keto-Crepes with Keto Syrup

8 minutes


  • 1/4 cup unsweetened almond milk
  • 1 tablespoon coconut flour
  • 1 tablespoon Swerve Sweetener (or a drop of stevia glycerite)
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • coconut oil (or a drop of stevia glycerite)
  • 1 cup organic butter
  • 1 cup Swerve Sweetener (confectioners)
  • 1 cup unsweetened almond milk


  • Instructions In a large bowl combine all the ingredients and mix on high until smooth.
  • Let the mixture sit for a few minutes or store in the fridge overnight for easy breakfast (the mixture thickens a little).
  • Stir again just before using.
  • Heat a large cast iron skillet onto medium high.
  • Have a pot holder close by (the handle gets very hot).
  • Pour a few tablespoons of the batter into the well greased skillet.
  • With the pot holder on your hand, swirl the dough all around the pan to have a very thin layer of batter that covers the whole pan.
  • Cook for 2 minutes or until golden brown and cooked all the way through.
  • Remove from skillet and fold in ½ and then fold in ½ again.
  • Top with homemade syrup.
  • To make the syrup: In a large saucepan, heat the butter over high heat.
  • Whisking every few seconds.
  • The butter will "fluff" up to the top of the saucepan and then fall back down.
  • Watch for lots of brown flecks and remove from heat.
  • Watch closely, you do not want "black" flecks.
  • Remove from heat and whisk in the Swerve until smooth.
  • Whisk in the almond milk.
  • This will thicken in the fridge.
  • Use the Syrup within 1 week...

Originally posted 2019-02-20 18:36:12.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating