Name: Keto Snickers Crepes
Prep time: 10 min
Cook time: 25 min
Total time: 35 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; 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

Why You’ll Love This Recipe

I love how these crepes deliver all the textures and flavors I crave from a candy bar—creamy, chocolatey, nutty—while keeping my carb count low. The crepes are soft and pliable with a light sweetness, and the filling is smooth, rich, and perfectly peanut buttery. The chocolate drizzle ties everything together with a silky finish and that classic Snickers flair. Whether I’m making them for dessert or a sweet brunch, these crepes always feel like a treat without any of the guilt.

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
¼ cup almond flour
¼ cup coconut flour
¼ cup unsweetened almond milk
2 tablespoons erythritol
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons butter, melted

For the peanut butter cheesecake filling:
4 oz cream cheese, softened
¼ cup natural peanut butter
2 tablespoons erythritol
½ teaspoon vanilla extract

For the chocolate drizzle and topping:
¼ cup sugar-free chocolate chips
1 tablespoon coconut oil
2 tablespoons chopped peanuts

Directions

In a mixing bowl, I whisk together the eggs, almond flour, coconut flour, almond milk, erythritol, vanilla extract, and salt until the batter is smooth and lump-free.
I heat a non-stick pan over medium heat and brush it with a bit of melted butter. I pour in ¼ cup of batter and swirl the pan to evenly coat the bottom.
I cook the crepe for 1–2 minutes until the edges begin to lift and the surface is mostly set. Then I flip it and cook for another 1–2 minutes. I repeat this process with the remaining batter to make about 6 to 8 crepes.
For the filling, I beat together the softened cream cheese, peanut butter, erythritol, and vanilla extract in a separate bowl until the mixture is creamy and smooth.
I spoon 2–3 tablespoons of the filling onto each crepe, spreading it in a line before rolling the crepe up tightly.
In a microwave-safe bowl, I melt the chocolate chips with the coconut oil in 20-second intervals, stirring until smooth.
I drizzle the melted chocolate over the crepes and sprinkle chopped peanuts on top.
I serve them immediately for the best texture and flavor.

Servings and timing

This recipe makes 6 to 8 crepes, depending on how large I make them. It takes about 10 minutes to prep and 35 minutes to cook, so the whole dessert is ready in 45 minutes.

Variations

Sometimes I switch up the filling by using almond butter instead of peanut butter or add a pinch of cinnamon for warmth. If I want even more indulgence, I add a few sugar-free caramel drops to the cheesecake mixture for a deeper Snickers-style flavor. I’ve also tried these with a drizzle of keto caramel sauce instead of chocolate for something different.

Storage/reheating

If I have leftovers, I store the crepes and filling separately in the fridge for up to 3 days. I reheat the crepes gently in a skillet and then fill and drizzle them just before serving. The chocolate drizzle can be remelted in the microwave in short bursts. I don’t recommend freezing since the texture of the filling can change.

FAQs

Are these crepes really low in carbs?

Yes! Each crepe with filling and toppings has about 3g net carbs, making them perfect for a keto or low-carb diet. The combination of almond and coconut flours helps keep the carb count low while still giving a satisfying texture.

Can I use a different sweetener?

I usually stick with erythritol, but monk fruit sweetener or allulose would work just as well. I just adjust the sweetness to my taste.

Do I need to refrigerate the leftovers?

Yes, I store any leftovers in an airtight container in the fridge, especially the filling. I keep them separate and assemble just before serving for the best texture.

Can I make the crepes ahead of time?

Absolutely. I often make the crepes in advance and store them layered between parchment paper in the fridge. Then I just reheat, fill, and top when I’m ready to serve.

What’s the best way to melt the chocolate?

I melt the chocolate chips and coconut oil in the microwave in 20-second intervals, stirring after each time until smooth. It only takes about a minute total.

Conclusion

Keto Snickers Crepes are one of my favorite ways to enjoy a rich, satisfying dessert without blowing my carb count. With creamy peanut butter filling, sugar-free chocolate, and crunchy peanuts, they capture everything I love about a classic candy bar in a low-carb package. They’re fun to make, impressive to serve, and so satisfying to eat—perfect for any keto-friendly occasion.