Keto Crepe with Ribeye and Goat Cheese

Prep Time: 8 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Servings: 4
Calories: 86kcal
Amazing Keto compliant Crepe stuffed with Ribeye Steak and Goat Cheese! Perfect meal for breakfast, lunch, or dinner. Macro for crepe included on post.
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  • 6-8 ounces Ribeye sliced thin
  • Goat cheese
  • Dijon Mustard optional


  • 4 eggs
  • 2 Tbsp coconut flour
  • 1 Tbsp unflavored collagen powder
  • 1/4 cup avocado oil
  • 1/4 tsp sea salt

Garnish top of Crepe

  • Dried parsley
  • Black pepper


Steak Filling

  • Cook ribeye steak pieces in butter or avocado oil, season with sea salt and black pepper to taste. Remove from pan and set aside.


  • Combine eggs, flour, and collagen until well blended
  • Add avocado oil and whip with fork until smooth
  • Add about 1-2 Tbsp avocado oil to pan and pour approximately 1/3 cup of the crepe batter into pan, be sure pan is heated to about med-high heat
  • Let crepe cook until the batter looks more like a pancake (this batter will not "bubble") and then carefully flip and allow to cook on the other side for a short time, the other side will not take as long as the initial side. This takes practice, don't give up.
  • Remove crepe from pan and place on a plate of your choice. Now add goat cheese, meat, and topping of choice (we used a small amount of dijon mustard).
  • Gently roll crepe around filling and lightly season with black pepper and parsley

Serve and enjoy!


    Macros are for crepe. Macro counts for a stuffed crepe will depend on how much steak, goat cheese, and toppings you use to fill the crepe.