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Easy Low Carb Recipes. Sugar Free, Gluten Free, Natural Ingredients

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3 Ingredient Low Carb Crepes

Published . Last modified By 69 Comments

Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.

Folded low carb crepes on a plate

Friends, I have tried so many versions of healthy crepes I have considered applying for a research grant.

The simplest wheat free crepe recipe out there is using just two ingredients – eggs and cream cheese. This combination works well, the only thing is that it tastes a bit, well, eggy. I didn’t mind it at all, but if you are looking for an old fashioned crepe experience, you might not feel satisfied.

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It’s a bit like substituting almond milk for milk. Almond milk tastes good, it just does not taste like milk. It’s a different drink and you need to make peace with that.

Low carb Keto crepe on a plate filled with yoghurt and sugar free blueberry jam

I then added coconut flour to my eggs and cream cheese mix, which makes a nice crepe, too. I found that this version tastes good if eaten straight away, though it was less pliable, especially when it cooled down.

Adding a bit of milk and butter to the recipe made a softer crepe that tasted great and more crepe-y, but was difficult to flip over in the pan.

These 3 ingredient low carb crepes are the result of me using up all my coconut flour for a batch of low carb rolls. I substituted with psyllium husk – and BINGO.

Keto crepes that taste like the real thing!

Psyllium is a soluble fibre made from the husks of the plantago ovata plant seeds. It sorts out your bowels and can lower blood sugar levels as well as cholesterol levels. Research also shows it is good for your heart.

Folded low carb Keto crepes on a wooden breakfast board with a jar of blueberry jam

It’s easy to up your fibre intake by taking psyllium as a supplement in capsule form. You can also buy it as a powder to mix in smoothies, for example.

I love to use it as a thickener in low carb cooking (think sauces!!) and baking. For example, I’ve added it to my low carb pizza recipe and it worked a treat.

My children loved these low carb crepes, even my very critical 11 year old daughter. They are very pliable, even once they have cooled down.

You can customise them if you wish by adding sweetness, vanilla or cinnamon or experiment with savoury spices such as onion powder or paprika.

Enjoy these easy low carb crepes with sweet or savoury fillings. They are grain free, pliable and made with only 3 ingredients.

To make your life really easy, you can also just leave them as they are and let the filling do the flavour work. We had them with a ricotta/yoghurt mix and my sugar free blueberry jam.

Keto crepes and pancakes tend to be more fragile because they lack the gluten found in wheat.

That’s why I’ve invested in a couple of decent pans since I’ve gone sugar free and low carb. I have to say they’re life-savers. They don’t scratch and NOTHING sticks to them. Read about all my essential low carb kitchen gadgets here.

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4.6 from 15 votes
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3 Ingredient Low Carb Crepes

Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes! 

Course Breakfast
Cuisine British
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 6
Calories 103 kcal
Author Katrin

Ingredients

  • 4 eggs
  • 4 egg whites
  • 2 tbsp psyllium husk or 1 tbsp psyllium husk powder
  • 4 tbsp cream cheese full fat
  • butter for frying

Instructions

  1. Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.

  2. Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.

  3. Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
  4. Continue until all batter is used up.

Recipe Notes

1. I used this crepe pan - it has a diameter of 20 cm. If your non stick pan is smaller, you could easily get eight crepes with your batter.

2. The crepes taste good as is, but if you like, you could add 5 drops of stevia glycerite and vanilla/cinnamon to complement sweet fillings or add a pinch of salt/onion powder/garlic/paprika for savoury ones.

3. Check the texture of your psyllium husk! The individual husk pieces are small, but not completely powdered - like tiny sticks. If your psyllium husk has the texture of icing sugar (or indeed is called "psyllium husk powder"), halve the amount stated in the recipe.

Nutrition Facts
3 Ingredient Low Carb Crepes
Amount Per Serving
Calories 103 Calories from Fat 59
% Daily Value*
Total Fat 6.6g 10%
Total Carbohydrates 3.5g 1%
Dietary Fiber 2.3g 9%
Sugars 0.6g
Protein 7.3g 15%
* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy these easy low carb crepes with sweet or savoury fillings. They are grain free, pliable and made with only 3 ingredients.

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Comments

  2. you mention psyllium husk is low carb and source of soluble fiber. This seems contradictive. INsoluable fiber has a zero effect on blood sugar levels and is what provides roughage in our bowels. SOLUABLE fiber on the other hand, absorbed into the body and does have effect on blood sugar levels. Am I right? This low carb diet thing is such a tricky road to travel in this carboholic society.

    Reply

    • Hey Joanne, psyllium absorbs water and turns into a gel-like mush. But because it’s fibre, it still cannot be digested by the body and does not have an effect on blood sugar levels (whether soluble or insoluble) Check this article https://www.diabetes.co.uk/nutrition/soluble-fibre.html – It can be confusing – it’s the sugar/carbohydrate content in foods that mess with our insulin levels. Wholewheat bread and oats contain plenty of fibre too, but not JUST fibre! I hope this helps

      Reply

      • These crepes look delicious .Definitely gonna give it a try.But can you suggest me what taste should I give to the filling .spicy OR sweet

        Reply

        • Hello there, both savoury and sweet work well. It really depends what you feel like when you make them!! The last time we made them we actually made both – one version had cheese, spinach and ham, the other was a brown sugar alternative (Sukrin Gold), cinnamon and lemon juice.

          Reply

  3. Has anyone tried replacing the cream cheese with anything? I’d like to make these for a dairy-free & gluten free family.

    Reply

    • Hi Karin, you can make dairy free cream cheese with either coconut or cashews, there are many recipes online. You can also try soy cream cheese.

      Reply

    • Hi Trish, psyllium is a pretty awesome binder. My daughter loves these crepes, and she is VERY suspicious about what she calls “diet food”. And if a 12 year old gives the seal of approval…

      Reply

  5. Hello that’s the second time I made them . The first time I made them in a bigger pan so it went relatively fast. Today I decided to make them smaller and the first three went fine after that it was a nightmare ‍♀️ The better become thick and gooey impossible to spread it. I used 2Tbsps of Psylliums Husk powder

    Reply

    • Hi Anat, the batter should stay liquid. Did you read the comments I have made about psyllium husk? I have only ever used the brand BomPom – I have linked to it in the post – and there appear to be brands that are more finely ground and therefore absorb way more liquid. If you want to try again, you may want to reduce the amount of psyllium like I suggested. I hope this helps 🙂

      Reply

  7. I have a bad habit of making a recipe, then reading the notes….. Mine turned out really thick, and I saw after that my psyllium husk powder was finely ground so I should have used half of it. BUT! I had the thought of not wasting the batter and put it in my waffle iron. Great waffles came from my mistake! I might make them again same way!

    Reply

    • Hi Frances, thank you for your comment. I’ll add a note in the ingredient list so you’ll be the last person to miss my tip about the psyllium husk. I”m glad though that you still found a way to make the recipe work!

      Reply

  8. This is a GREAT recipe. I made myself some seafood crepes with it. The crepe held together very well and was easy to flip. I will definitely be using this recipe again!

    Reply

  9. Thank you for the recipe! The crepes turned out rather delicate (just require a bit of practice) but they look and taste good and the flavour is quite similar to the traditional ones. I will be using this recipe, today I’ve made them with strawberries and cream, but will try a savoury filling next time.

    Reply

    • You’re welcome! If you find the crepes delicate, try making them a bit smaller the next time? That way you don’t need to stress about tearing them when you flip them over or transfer them onto a plate. Trying out a savoury filling sounds like a great idea! I’m thinking spinach, garlic and cheese….

      Reply

  10. Looks wonderful – I am used to using either lemon or orange squeezed over crepes then sprinkled with sugar – will these crepes hold the liquid?

    Reply

        • Hi Wendy! The batter is very liquid. As long as it is a non-stick pan, definitely. I’m just saying this because I have an old-fashioned, cast iron crepe pan which makes anything stick, with straight sides that make it impossible to get a spatula in (don’t ask, it was a gift :). If your crepe pan works better than mine, you should give it a go!

          Reply

  12. Hi, my batter was thick and the crepe puffed up thicker than a pancake! Also, the cream cheese wouldn’t blend and left chunks… any advice? Thank you

    Reply

    • Hi Karen, as for the cream cheese… if you use a food processor or even a stick blender, you should have no problem mixing a smooth batter. That’s just a question of patience. The reason why your batter ended up thicker than mine must have something to do with the psyllium you used. It seems to me some brands are milled finer than others. I have made this recipe repeatedly and it always comes out the same (looking just like in the pictures). The psyllium brand I use is called BonPom. You can get it in the UK and also in the US – on Amazon. If you want to make this recipe again using your psyllium, maybe try halving the amount. I hope this helps.

      Reply

  14. Oh wow. Was looking for a low carb crepe recipe to make seafood pancakes. Have tried a couple of other crepe recipes but they are too brittle. Made a sample using 1 egg etc and absolutely amazed. Tried one with erythritol and lemon, absolutely yummy. Left other one to cool and as you say still flexible. Perrrrfect.

    Reply

  15. I am looking for a low carb crepe recipe for my Manicotti. I tried yours exactly as written except I blended everything in a blender. My batter was VERY thick. Couldn’t pour it. I was looking forward to trying this out because you said the batter would be thin therefore easier to make a thinner crepe. What did I do wrong? Two Tablespoons of the psyllium husk powder, right? it’s the only thing I can think that may be wrong to have thickened up the batter so much. HELP!!

    Reply

  16. These look fantastic! And I love crepes with blueberry jam and sour cream. I wonder, though, if I could use the egg whites in a carton for this instead of separating the eggs for them?

    Reply

  17. I have tried a few low carb crepe-ish recipes, and none have suited me. This one, however, looks like it very well might. I could make them with a handful of blueberries and TONS of vanilla-stevia-sweetened whipped cream, all day long!I would love that. If I make them, I’ll come back with my review!

    Reply

    • Great news! I really hope you’ll make the crepes – and definitely come back here and let me know what you think! Using vanilla whipped cream sounds amazing…

      Reply

  18. Is the nutritional value based on one crepe? If so how large of a crepe? I’m looking to make these this week because they sound amazing!

    Reply

    • Hi Lindsey, yes the nutrition is based on 1 crepe. I used a large pan with a diameter of 20 cm, and my crepe filled the pan. If your non stick pan is smaller, you could easily get eight crepes with your batter.

      Reply

  19. I made these this morning. I followed the recipe exactly and they came out perfect. They taste even better than the real thing. Still plyable even when cooled and not eggy at all. They are also very filling. I put some chicken salad inside and rolled it up for lunch. I’m planning on making enchiladas with them later. Thank you so much for this recipe. You have made me one happy camper!

    Reply

  20. These crepes are fantastic! I’m ashamed to say that I doubted they’d turn out well and fully expected them to taste like and have the mouth-feel of an omelette – they most certainly do not! I add a tbsp of truvia (erythritol and stevia blend) and a dash of vanilla flavouring for sweet crepes and they are divine. The perfect Sunday morning breakfast with a few berries and some thick cream. Thank you for this recipe.

    Reply

    • Depends how hungry you are and the amount of filling you use! I’d say 1 or 2. The nutrition facts are calculated per 1 crepe of 20cm diameter.

      Reply

  22. This sounds great and thanks for experimenting. I have a recipe that takes way too many eggs and I’m not fond of it. I’m planning on trying this but not sure about the Psyllium. Is it the powder or the actual seed? What brand do you use, I guess that is easier? 🙂

    Thank you

    Reply

  23. I love crepes and I’d love to give this a go. You’re absolutely correct in saying that many sugar free and low carb crepe recipes have a prominent egg profile. I don’t have psyllium husk powder on hand though. I do have xanthan gum though. Can I swap it out or no?
    *looking forward to low carb crepes with healthy nutella!*

    Reply

    • Psyllium husk behaves more like flaxseed than xanthan gum, I find it has a taste closer to grains. I am not sure xanthan would work as it does not have a taste on its own. If you do try, let me know the results?

      Reply

  24. Hi, I ran into your blog via Pinterest and fell in love with it; I spent a couple of hours that night looking around and reading. I subscribed to your blog, verified, and it now says I am subscribed when I try to subscribe again, the program won’t let me, telling me I am already subscribed. BUT I haven’ t received any posts since I subscribed I have checked my spam folder and nothing was there. Is there something else I can do, or can you help me? Thanks!! You have a lovely blog with such interesting and yummy looking recipes I am looking forward to getting them in my in box.

    Reply

    • Hello Jackie, I’m very glad you subscribed. I send out recipe roundups to my followers every couple of weeks. The next one is coming soon, so bear with me! If you want, you can also follow me on Facebook, where I post additional recipes which are not on the blog. Have a lovely day

      Reply

  31. These look fab. What a great low carb alterative that from the look of them no one would be able to tell the difference. Sometimes when you run out of an ingredient and have to substitute you get that wow moment. This is obviously one of recipes.

    Reply

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