Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.
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.
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.
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.
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.
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.
More Keto crepes and pancakes
Keto Protein Crepes (Sugar Free) - Only 4 ingredients and ready in 10 minutes, these easy crepes contain just 0.7g net carbs.
Almond Cream Cheese Keto Pancakes - my most popular pancake recipe. Don't miss it!
Easy Low Carb Coconut Flour Pancakes - Perfectly fluffy pancakes for everyone who prefers coconut flour.
Tried this recipe? Give it a star rating below!
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3 Ingredient Low Carb Crepes
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 eggs
- 4 egg whites
- 2 tablespoon psyllium husks or 1 tablespoon psyllium husk powder
- 4 tablespoon cream cheese full fat
- butter for frying
Instructions
- Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
- Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
- Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
- Continue until all batter is used up.
Video
Notes
Nutrition
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Regina
O M G eating it while I am reviewing it, it is out of this world good. The sign of a good crepe has always been how easy it is to fold and roll and how it holds up when it cools down. This batter behaves like the original crepe batter. I didnt add any sugar or flavors, just the basic recipe and it is delicious. I have always when making crepes rolled the first one up with no filling just to enjoy the flavor of the crepe. Even under duress I would have been hard pressed to say if this was an original or a low carb one. Well done Katrin I will be using this recipe for any years to come, provided egg prices don't go up like they do in USA. I have also made the Blueberry sugar free jam marvellous combining these 2.
Thank You Katrin, Vielen Dank von meinem Herzen xxx
Samar
hey there!
Can I not use the egg yolks to make it less eggy?
Thanks!
Katrin Nürnberger
Yes, that should work as well.
Cats
I used these crepes as wrappers for cannelloni. 9/10 - very good carb substitute.
Benita
Hi,
do you think in place of the cream cheese in this recipe I could use the almond cream cheese, would that work?
Thanks for your great recipes!
Katrin Nürnberger
Yes, I think that would also work. Glad you like the recipes!
Benita
Do you think this recipe would work with almond cream cheese?
Katrin Nürnberger
Yes, that should be no problem.
Leesa
Wonder if I could use these to replace noodles in a lasagna? I have seen people using the egg crepini's for noodles but I have so many eggs I hate to buy an egg product if I can make it.
Katrin Nürnberger
Yes, I think that could work! They are quite sturdy.
Jeremy
New to cooking...when you say 4 eggs and 4 egg whites does that mean 8 eggs but only 4 yolks?
Katrin Nürnberger
Yes, 8 eggs and only 4 yolks. Use the yolks to make mayonnaise and a custard!
Georgiana Aron
Hi Katerin,
Thank you for this lovely recipe!
Can I please ask how much will be in grams the 2 table spoons of psyllium husks please? I have given it a try and used whole psyllium husks as suggested, however, my batter was quite thick and I struggled to pour it in the pan. Will definitely give it another try after I will know the correct weight.
Thanks!
Warms wishes,
Georgiana
Katrin Nürnberger
HI Georgiana, for another recipe I made I measured 8 grams - 4g per tbsp.
Nikki Parry-Wulff
Just tried these for flatbread replacement with Surinam curried lamb and aubergibe and it was soooooo good!!!
Thank you very much for all your hatd work on these recipes!!!