If you’ve been missing crepes since going keto, this one’s for you. These keto dulce de leche crepes are thin, soft, and filled with a rich caramel-like sauce that tastes like the real deal.
The crepes themselves are made with a simple blend of eggs, cream cheese, and a touch of almond and coconut flour. They come together fast in a blender and cook up just like traditional crepes.
The star here is the dulce de leche sauce. It’s made with butter, heavy cream, and golden monk fruit sweetener, so it’s completely sugar free but still has that deep, buttery caramel flavor.
Top everything off with whipped cream and chopped pecans, and you’ve got a dessert that feels way too fancy for how easy it actually is.
The whole recipe is low carb and keto friendly, so you can enjoy it without worrying about being kicked out of ketosis.
Why You’ll Love This Recipe
Tastes Like Real Dulce de Leche – The golden monk fruit sweetener caramelizes just like real sugar so you get that deep rich toffee flavor without the carbs.
Crepes That Actually Hold Together – The cream cheese and almond flour combo makes flexible crepes that fold and roll without cracking or falling apart.
Feels Like a Fancy Dessert – These crepes look and taste like something from a French restaurant but they are totally keto friendly.
Great Macros for Keto – Every component is high fat and low carb so you stay in ketosis while eating an indulgent dessert.
Recipe Ingredients
For the Crepes
- 4 Large Eggs
- 3 oz Cream Cheese, softened
- 2 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Heavy Whipping Cream
- 1 tbsp Melted Butter
- 1/2 tsp Vanilla Extract
- Butter for cooking
For the Keto Dulce de Leche
- 1/2 cup Butter
- 1/2 cup Golden Monk Fruit Sweetener
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
For Serving
- 1 cup Heavy Whipping Cream, whipped
- Chopped Pecans for garnish
How To Make
Step 1
Start with the dulce de leche. Melt the butter in a medium saucepan over medium heat. Add the golden monk fruit sweetener and stir continuously for 3 to 4 minutes until it dissolves and the mixture begins to darken and bubble.
Carefully pour in the heavy whipping cream while stirring. Add the vanilla extract and salt. Continue cooking and stirring for another 4 to 5 minutes until the sauce thickens and coats the back of a spoon. Set aside to cool slightly.
Step 2
Blend the eggs, softened cream cheese, almond flour, coconut flour, heavy whipping cream, melted butter, and vanilla extract in a blender until completely smooth. Let the batter rest for 5 minutes.
Step 3
Heat a non-stick skillet over medium-low heat and add a small amount of butter. Pour about 3 tablespoons of batter into the pan and immediately tilt and swirl the pan to spread the batter into a thin circle.
Cook for about 1 to 2 minutes until the edges lift and the bottom is lightly golden. Carefully flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, making about 8 crepes.
Step 4
Drizzle about 1 tablespoon of the warm dulce de leche sauce over each crepe, then fold them into quarters or roll them up.
Step 5
Arrange the filled crepes on a serving plate, drizzle generously with more dulce de leche, top with whipped cream, and sprinkle with chopped pecans.
Tips
Make Sure the Cream Cheese Is Actually Soft
The cream cheese needs to be fully softened before it goes into the blender. If it’s still cold and firm, you’ll end up with little lumps in your batter that won’t blend out easily, and those lumps will show up in your crepes.
Leave it out on the counter for at least 30 minutes before you start. If you forgot, cut it into small cubes and microwave it for about 10 seconds – just enough to soften it, not melt it.
Keep the Heat Low for the Crepes
These keto crepes are way more delicate than regular flour crepes. They burn fast because of the cream cheese and eggs. Medium-low heat is the sweet spot – if your pan is too hot, the edges will crisp up and turn brown before the center has time to set.
If your first crepe comes out too dark or cooks unevenly, turn the heat down a notch. The first one is always a test run anyway, so use it to dial in the right temperature for your stove.
Stir the Dulce de Leche Constantly
When you add the monk fruit sweetener to the melted butter, do not walk away or stop stirring. It can go from perfectly caramelized to burnt in seconds, and once it burns there’s no saving it – you’d have to start over.
Keep the heat at medium, not higher. You want a slow, steady bubble. The sauce is ready when it coats the back of a spoon and you can run your finger through it and the line stays.
If it looks too thin after 5 minutes, just keep cooking and stirring for another minute or two. It will also thicken more as it cools.
More Recipes
Frequently Asked Questions
Can I use regular erythritol instead of golden monk fruit sweetener for the dulce de leche?
You can, but the result won’t be the same. Golden monk fruit sweetener (or golden erythritol) is what gives this dulce de leche its caramel-like color and deeper flavor. Regular white erythritol or monk fruit won’t caramelize the same way, and you’ll end up with a lighter, less rich-tasting sauce.
If golden monk fruit sweetener is hard to find near you, golden Swerve or Sukrin Gold are similar brown sugar-style keto sweeteners that work well here too.
Keto Dulce de Leche Crepes
Ingredients
For the Crepes
- 4 Large Eggs
- 3 oz Cream Cheese, softened
- 2 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Heavy Whipping Cream
- 1 tbsp Melted Butter
- 1/2 tsp Vanilla Extract
- Butter for cooking
For the Keto Dulce de Leche
- 1/2 cup Butter
- 1/2 cup Golden Monk Fruit Sweetener
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
For Serving
- 1 cup Heavy Whipping Cream, whipped
- Chopped Pecans for garnish
Equipment
- blender
- non-stick skillet
Instructions
- Start with the dulce de leche. Melt the butter in a medium saucepan over medium heat. Add the golden monk fruit sweetener and stir continuously for 3 to 4 minutes until it dissolves and the mixture begins to darken and bubble. Carefully pour in the heavy whipping cream while stirring. Add the vanilla extract and salt. Continue cooking and stirring for another 4 to 5 minutes until the sauce thickens and coats the back of a spoon. Set aside to cool slightly.
- Blend the eggs, softened cream cheese, almond flour, coconut flour, heavy whipping cream, melted butter, and vanilla extract in a blender until completely smooth. Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium-low heat and add a small amount of butter. Pour about 3 tablespoons of batter into the pan and immediately tilt and swirl the pan to spread the batter into a thin circle. Cook for about 1 to 2 minutes until the edges lift and the bottom is lightly golden. Carefully flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, making about 8 crepes.
- Drizzle about 1 tablespoon of the warm dulce de leche sauce over each crepe, then fold them into quarters or roll them up.
- Arrange the filled crepes on a serving plate, drizzle generously with more dulce de leche, top with whipped cream, and sprinkle with chopped pecans.