Embark on a culinary journey of keto creativity with these Keto Zucchini Crepes—a savory twist on the classic that introduces the subtle crunch and mild sweetness of grated zucchini into a delightful low-carb batter. This innovative recipe not only reimagines the traditional crepe but also offers a nutrient-rich alternative for those adhering to a ketogenic lifestyle.

The process begins with zucchini taking center stage, its moisture carefully extracted to ensure a sturdy yet tender crepe. In a harmonious fusion of eggs, almond flour, coconut flour, Parmesan cheese, and a medley of savory spices, the batter is born. The result is a thin, golden-hued crepe, with a delicate balance of flavors and a texture that seamlessly combines the richness of almond flour and the lightness of zucchini.

As these keto-friendly crepes sizzle in a pan with a touch of butter or oil, their aroma fills the air, promising a savory treat that transcends dietary restrictions. The beauty of these crepes lies not only in their simplicity but also in their versatility; they become a blank canvas awaiting your culinary imagination.


For those seeking an extra layer of decadence, consider spreading each crepe with softened cream cheese, then layering with smoked salmon or crispy bacon, and finishing with a sprinkle of fresh herbs like chives or dill. The result is a delightful ensemble that elevates the humble crepe to a sophisticated and satisfying keto-friendly dish.

Nutritionally balanced and low in carbohydrates, these Keto Zucchini Crepes provide a wholesome alternative that doesn’t compromise on taste or texture. Whether relishing them as a savory breakfast or light lunch, these crepes underscore the joy of inventive and mindful eating within the realm of keto cuisine. So, embrace the fusion of flavors and textures, and savor each bite as a testament to the delicious possibilities of keto-friendly cooking.

Keto Zucchini Crepes


For the Crepes:

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 3 large eggs
  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Butter or oil for cooking

For the Filling (Optional):

  • Cream cheese, softened
  • Smoked salmon or cooked bacon
  • Fresh herbs (e.g., chives, dill)


  1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  2. In a mixing bowl, whisk together the eggs, almond flour, coconut flour, grated Parmesan cheese, baking powder, garlic powder, salt, and pepper.
  3. Add the squeezed zucchini to the batter and mix until well combined.
  4. Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter or oil to coat the pan.
  5. Pour a ladle of batter into the center of the pan and spread it thinly to form a crepe.
  6. Cook for 2-3 minutes or until the edges start to lift. Flip the crepe and cook for an additional 1-2 minutes on the other side.
  7. Repeat the process with the remaining batter, making additional crepes.
  8. Optional: Spread softened cream cheese on each crepe, top with smoked salmon or cooked bacon, and sprinkle with fresh herbs.

Nutritional Information (Per Serving – Makes approximately 6 crepes without filling):

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.

These Keto Zucchini Crepes offer a delightful alternative to traditional crepes, providing a low-carb and savory canvas for your favorite fillings. Whether enjoyed as a breakfast dish or a light lunch, these crepes showcase the versatility and creativity of keto-friendly cooking.