Name: Keto Snickers Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; ¼ cup almond flour; ¼ cup coconut flour; ¼ cup unsweetened almond milk; 2 tbsp erythritol; ½ tsp vanilla extract; ¼ tsp salt; 2 tbsp butter, melted (for cooking); 4 oz cream cheese, softened; ¼ cup natural peanut butter; 2 tbsp erythritol; ½ tsp vanilla extract; ¼ cup sugar-free chocolate chips; 1 tbsp coconut oil; 2 tbsp chopped peanuts

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These Keto Snickers Crepes are my go-to when I want a decadent dessert without straying from my low-carb goals. Each crepe wraps a creamy peanut butter cheesecake filling and gets finished with a sugar-free chocolate drizzle and a sprinkle of chopped peanuts. It’s like enjoying a Snickers bar in crepe form — but totally keto-friendly.

Why You’ll Love This Recipe

I love how these crepes deliver big dessert satisfaction with just 3 net carbs per serving. They’re rich, creamy, nutty, and chocolatey — all the best parts of a classic candy bar, but without the sugar spike. Whether I’m serving them after dinner or treating myself to a weekend brunch indulgence, these crepes always hit the spot. And since they’re easy to make, I can whip them up whenever a craving strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crepes:
4 large eggs
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened almond milk
2 tbsp erythritol
1/2 tsp vanilla extract
1/4 tsp salt
2 tbsp butter, melted

For the peanut butter cheesecake filling:
4 oz cream cheese, softened
1/4 cup natural peanut butter
2 tbsp erythritol
1/2 tsp vanilla extract

For the chocolate drizzle and topping:
1/4 cup sugar-free chocolate chips
1 tbsp coconut oil
2 tbsp chopped peanuts Keto Snickers Crepes

Directions

Make the crepe batter
In a bowl, I whisk together the eggs, almond flour, coconut flour, almond milk, erythritol, vanilla extract, and salt until smooth. The consistency should be slightly thinner than pancake batter.
Cook the crepes
I heat a non-stick pan over medium heat and lightly brush it with melted butter. Then I pour about 1/4 cup of batter into the pan and swirl it around to coat the bottom. I cook each crepe for 1–2 minutes on one side, then flip and cook for another 1–2 minutes until golden and cooked through. I repeat until all the batter is used — usually making 6–8 crepes.
Make the filling
In a separate bowl, I beat the softened cream cheese, peanut butter, erythritol, and vanilla extract together until the mixture is smooth and creamy.
Assemble the crepes
I spoon 2–3 tablespoons of the peanut butter cheesecake filling onto each crepe and roll them up tightly.
Prepare the chocolate drizzle
In a microwave-safe bowl, I melt the sugar-free chocolate chips and coconut oil in 20-second intervals, stirring in between until fully smooth.
Top and serve
I drizzle the chocolate over the rolled crepes and sprinkle chopped peanuts on top for that final Snickers-style crunch. Then I serve them right away while the chocolate is still melty.

Servings and timing

Servings: 6–8 crepes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Nut-Free Option: I swap the peanut butter for sunflower seed butter and skip the chopped peanuts.
Berry Twist: I sometimes add a few fresh raspberries or strawberries inside before rolling for a fruity contrast.
Mocha Drizzle: Adding a pinch of espresso powder to the chocolate drizzle gives it a deeper, richer flavor.
Frozen Dessert: I freeze the filled, un-drizzled crepes, then warm and top them with fresh drizzle when I’m ready to eat.

storage/reheating

I store leftover crepes (without chocolate drizzle) in the fridge in an airtight container for up to 3 days. When I’m ready to eat, I reheat them gently in the microwave or a pan, then drizzle with fresh chocolate and add peanuts. I avoid freezing fully assembled crepes since the texture can change, but I’ve had success freezing the crepes and filling separately.

FAQs

Can I use only almond flour for the crepes?

I’ve tried it, but the blend of almond and coconut flour gives the best texture. All almond flour makes them too soft and prone to tearing.

How do I keep the crepes from sticking?

I always use a non-stick pan and make sure it’s preheated. Brushing it lightly with melted butter before each crepe helps too.

Can I make the filling ahead of time?

Yes, I often prepare the peanut butter cheesecake filling in advance and store it in the fridge for up to 3 days.

What kind of sugar-free chocolate chips should I use?

I use any brand of keto-friendly chocolate chips, like Lily’s or ChocZero. They melt well and taste great without added sugar.

Can I use a different sweetener?

Definitely. I’ve used monk fruit, stevia blends, and allulose with good results. I just adjust to taste since sweetness levels vary.

Conclusion

These Keto Snickers Crepes are the perfect answer to my sweet tooth while keeping things low-carb. With rich peanut butter cheesecake filling, silky chocolate drizzle, and crunchy peanuts, every bite is a nod to my favorite candy bar—minus the guilt. Quick to make, satisfying to eat, and totally keto-approved, this recipe is one I keep coming back to whenever I want a treat that’s both indulgent and smart.