These super-easy-to-make Keto Chocolate Crepes will satisfy your sweet tooth at any time of the day — though they are at their best as an indulgent dessert. These crepes are also an essential part of a keto brunch or a lazy weekend breakfast. The top thing in these treats is the chocolatey taste — or maybe their easiness: you need just one bowl and a mere 5 ingredients. The preparation is easy, just mix, cook, and enjoy!
How to make the Easy Keto Chocolate Crepes
Often crepe and pancake recipes ask you to mix the dry ingredients separately, the wet ingredients separately, and then mix all together. Or then there are other fancy maneuvers needed in preparation. In this keto crepe recipe, however, there is no need to combine things separately. You just add all ingredients to a bowl and beat with an electric mixer for a couple of minutes. That guarantees that there are no lumps and that the ingredients are beautifully mixed, and the batter is smooth. Alternatively, you can blend the ingredients in a blender rather than use a hand mixer.
If you use a hand mixer, start beating at a low speed because the ingredients are of very fine consistency, and they will spread around your kitchen if you start beating them with a high speed straight from the beginning.
Once the ingredients are combined, increase the speed to the maximum and beat for 1-2 minutes, until the batter is smooth and a little bit bubbly.
Use low enough heat for cooking the crepes. High heat will just burn the crepes and make them taste horrible. Chocolate doesn’t stand high heat – it will burn very easily. So, use low heat or at maximum medium-low heat.
The recipe makes 4 crepes, so feel free to adjust the recipe according to the number of eaters. The recipe is easy to tweak, no matter if you are just one or are preparing the crepes for a bigger crowd.
But here’s how to prepare these mouth-watering keto chocolate crepes — it’s easy:
Just combine all ingredients in a medium bowl, so add 4 oz (115 g) full-fat cream cheese…
…1/4 cup (60 ml) powdered erythritol…
…3 tablespoons coconut flour…
…and 2 tablespoons dark, unsweetened cocoa powder.
Beat with an electric mixer until well combined and fluffy, about 1-2 minutes. Start with a low speed to prevent the powdered erythritol and the cocoa powder from spreading all over your kitchen.
Increase the speed after the ingredients have combined.
Here we go. The ready batter has some big bubbles in it.
Heat a skillet or a griddle over medium-low heat. Add butter if you are not using a non-stick skillet. I noticed that the butter is not necessary taste-wise or texture-wise, so there is no need to add butter to improve things — add butter only if you are afraid that the crepe will get stuck to the skillet.
Add 1/4 of the batter to the skillet or griddle.
Tilt to make the batter spread evenly.
Cover with a lid and cook, until the top is set. This takes about 5 minutes, maybe even less.
…and cook about a half a minute without the lid.
Remove the crepe from the skillet or griddle and repeat with the rest of the batter so that you get 4 crepes altogether. Mix the batter properly before pouring it into the skillet or griddle.
Serve with your preferred keto fillings and toppings. See some ideas at the end of this post.
This one here is with strawberries, whipped cream, and melted dark chocolate as a sauce.
How I came up with this recipe
I want to thank my reader, Gladys, for the idea of chocolate pancakes. She sent me a link to a chocolate pancake recipe (a wheaty and sugary one) — though it turned out to be just a regular crepe recipe with chocolate mousse filling. Well, we both were disappointed, since in our opinion there should be chocolate in the pancake or crepe batter so that you could call those chocolate pancakes or crepes. Regular crepe with chocolate mousse filling is not a chocolate crepe. It’s just a crepe with chocolate mousse.
I got so intrigued about the idea of chocolate pancakes that I couldn’t drop it but start pondering over a perfect — yet easy — keto chocolate pancake recipe. I wasn’t sure if I really was after thick and fluffy pancakes or thin and pliable crepes, so I opted for ideating both of those.
First, I decided to develop the fluffy chocolate pancake recipe. A long time ago, I actually had jotted down some ideas for chocolate pancakes, but they were not satisfying. Instead, I decided to use my Super-Fluffy Lupin Flour Pancakes as a base and modify the recipe so that it would contain cocoa powder to lend the chocolatey note.
Since my lupin flour pancake recipe contained 5 ingredients, I had to replace one of them with cocoa powder — otherwise, I would have exceeded the 5-ingredient limit that is the key here on my blog. Quite soon, I realized I could drop the baking powder and replace that with cocoa powder. The result would be fluffy anyway, thanks to whipped cream and beaten eggs.
I also needed a sweetener for the pancakes. Plain chocolate pancakes without sweetener didn’t sound very appetizing. That meant that I should still swap one ingredient from my original lupin flour pancake recipe to a sweetener. Obviously, it was the salt that could go. To hit two birds with one stone, I grabbed vanilla stevia. It would provide both sweetness and a delicious vanilla note, I thought.
Now, I had 5 ingredients for my super-fluffy keto chocolate pancakes: lupin flour, cocoa powder, heavy cream, eggs, and vanilla stevia. From those, I prepared a fluffy batter that I cooked in a small pancake pan.
I was surprised how good the result was — appearance-wise, I mean. Don’t they look just adorable:
However, the vanilla stevia didn’t turn out to be the perfect sweetener here. It lent a nasty, bitter aftertaste and didn’t even provide enough sweetness. I was sure this fault would be fixed with powdered erythritol that has a much more neutral flavor.
Next, I wanted to experiment with thin chocolate crepes. I have an ages-old recipe for a chocolate omelet that I thought I can modify. My reader, Gladys, had sent me also her ideas about a chocolate pancake (or actually crepe).
I collected my ideas and wrote down the initial recipe that contained 2 oz (60 g) cream cheese, 2 eggs, 1 tablespoon coconut flour, 1 tablespoon cocoa powder, and 2 tablespoons powdered erythritol. Usually, you mix the dry ingredients first and then the wet ingredients, then combine those two. However, this time I wanted to experiment what happens if I combine all ingredients at once and then just beat with an electric mixer until smooth. Will there be lumps, or will the batter get smooth?
To my good fortune, the batter was really smooth and completely lump-free after about a 1-minute beating. Also, the amount of cocoa looked perfect, so I was excited to try if the batter makes crepes that hold well together as well.
I cooked two crepes from the batter, and indeed, they held well together. Actually, there could have been a tad more coconut flour to improve the texture. I also wanted to double the amounts of ingredients to create 4 crepes instead of those 2 crepes I got now.
Well, but now I couldn’t decide which recipe I should post here: the super-fluffy keto chocolate pancakes or the keto chocolate crepes? I decided to let my husband be my guinea pig and help me with the decision.
Here he is tasting those two experiments — topped with whipped cream and strawberries.
And ta-dah! Here’s the winner:
Those thin chocolate crepes were a winner — for now. I might post the improved recipe for the super-fluffy keto chocolate pancakes later. I have to admit that the bitter-tasting vanilla stevia messed up the taste experience, and it was difficult for my husband to imagine how the taste would be with the more neutral and sweeter erythritol. Anyway, my son enjoyed later those fluffy pancakes and raved about them!
All in all, I was thrilled with the chocolate crepe recipe — and I bet you will be too.
Here’s the recipe for you to enjoy:
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||43.5 g||10.9 g|
|Fat||56.6 g||14.1 g|
|Net carbs||8.9 g||2.2 g|
|kcal||743 kcal||186 kcal|
How to serve the crepes and ideas for fillings
My favorite way to serve these crepes is with whipped cream and strawberries, or with chocolate-flavored whipped cream and raspberries (see the video for that). For the chocolate-flavored whipped cream, I simply add some cocoa powder and sweeten it lightly with powdered erythritol. But, here is a list of ideas for keto fillings. Choose your favorite ones or make fancy combos!
- Whipped cream
- Chocolate-flavored whipped cream
- Orange-flavored whipped cream (use 1-2 drops food-grade orange oil or grated peel from organic orange to lend that orange flavor; sweeten with powdered erythritol)
- Melted dark chocolate
- Grated dark chocolate or dark chocolate shavings
- Chocolate ganache
- The Ultimate Keto Chocolate Buttercream Frosting
- The Very Best Sugar-Free Vanilla Frosting
- Totally Terrific Toasted Pecan Butter
- Sugar-Free Maple Buttercream Frosting
- Sugar-Free Chocolate Cheesecake Filling
- Orange Butter Frosting
- Keto Mexican Chocolate Cheesecake Mousse
- Sugar-Free Hot Fudge Sauce
- Sugar-free jam, like strawberry, raspberry, blueberry, or Just-Like Sugar-Free Cloudberry Jam
- Berries like strawberries, raspberries, blueberries, blackberries, or even a few slices lowest-carb fruits like sour apple or peach
- Keto ice cream like this quick vanilla ice cream, chocolate, raspberry, Black Forest, or the fastest option: instant keto ice cream
- Nut butters like peanut butter, almond butter, Sunbutter, or tahini
Besides my linguistic work, we were gathering again with our larger Ketokamu team to meet potential partners but also our advisors. On Friday, we had three meetings in Helsinki. Since all restaurants, cafeterias, libraries, and other public places are still closed, we met each other in a park close to the main railway station. Here’s first our core team of Olli, Markus, and me waiting for the others. Notice the Finlandia House in the background. The weather was weird: at one minute, it was freezing cold, and at the next moment, we were sweating like little pigs (except pigs don’t sweat…)
Naturally, I had made some treats again for the others to taste. In the picture below, there’s Markus, Olli, Vesa (our investor), Olli Posti, Roshni (fermentation expert), and Mikko Quist (food chemist) tasting, for example, my chocolate and nut spread, berry and cocoa nib chocolate bars, crushed nut chocolate bars, chocolate-covered cookie bars — and those small fluffy lupin flour chocolate pancakes that I had taken as vehicles for the spread. Luckily, people liked the treats, and that made me happy.
We had also got some test batches of our cauliflower and broccoli soups from the factory, Kasvisgalleria, in Kuopio. We also tasted them – unheated, as there was no place where to heat them. Very good, but the company that provides the seasonings had changed the consistency of one product without us knowing, so the result wasn’t what we expected. But luckily, the result was outstanding and delicious!
We met our advisor Teemu Arina from Biohackers and got some excellent advice related to our business.
On the way back to the park (to meet a lovely couple we plan to hire for the sales and the customer service), we stopped in Kamppi. Again, the day was delightful in a great company, as you can see from this photo with me and the two Ollis, Olli Kolehmainen and Olli Posti:
Last, who wouldn’t like funny cat photos!? Our cat, Frieda, found a new favorite place from my son’s crafting table. She has been sleeping there happily every day.
Here’s a closer photo of her: