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 keto crepes I have considered applying for a research grant. I put in all the work so you don't have to!
This is THE BEST and MOST DELICIOUS low carb crepe recipe you will ever try. These crepes are sturdy and extremely pliable, even after they cool down.
They come together in a flash, are high in fiber and protein, and you only need 3 ingredients to make them.
My children loved them, even my very critical 11-year-old daughter.
Here are the ingredients I used:
- Cream cheese
- Psyllium husk
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.
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.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Mix all ingredients with a stick blender or in a food processor. Your batter will be very liquid.
Step 2: Heat butter in a large non-stick frying pan or a crepe pan. Pour in the crepe batter and swirl it around until it is evenly distributed.
Step 3: Once the crepe is browned on one side, flip it over...
Step 4: ...and fry the other side. Continue until all batter is used up.
#1 You can customise the crepe batter by adding powdered sweetener, vanilla extract or cinnamon. Or, experiment with savoury spices such as onion powder or paprika.
#2 Grease the pan between crepes.
#3 Keto crepes are more fragile than regular crepes because they lack the gluten found in wheat. That's why I've invested in this quality non-stick frying pan. It is a lifesaver. NOTHING sticks to it.
We had our crepes with a ricotta/yoghurt mix and my sugar free blueberry jam. Here are more ideas what to top them with:
- Berries - blueberries, strawberries or raspberries
- Keto whipped cream
- Sugar free strawberry jam
- Raspberry jam
- Keto caramel sauce
- Homemade Sugar free Nutella
- Almond butter
Low carb crepes also taste great with savoury fillings, such as:
- Cheddar cheese
- Wilted spinach
- Fried mushrooms
- Cooked ham
Fill the crepes, then put them back in the pan with a lid on over a low heat. Wait 2 minutes until the cheese is melted.
Almond flour crepes - You can replace the psyllium husk with ½ cup or 50g almond flour.
Coconut flour crepes - Use 3 tablespoons of coconut flour instead of the psyllium. This was my go-to recipe for a long time. It tastes great, but it is less pliable, especially once it cools down.
Adding milk and butter - Adding these traditional crepe ingredients makes the crepes softer, but also more fragile and difficult to flip over in the pan.
Regular crepes are not keto friendly, because they contain wheat flour. These 3 ingredient low carb crepes are perfect for a keto diet because they contain only 1.2g net carbs per crepe.
The benefit of a crepe pan is that it has shallow sides. This makes it easier to flip the crepes. However, a large non-stick frying pan will do the job as well.
Yes. The simplest keto crepe recipe contains just eggs and cream cheese. This combination works well, but it does taste a little eggy.
Refrigerator: Store in an airtight container the fridge for up to 5 days.
Freezer: These crepes are great for freezing. I layer parchment paper between them so they don't stick. Freeze for up to 3 months.
Reheating: After defrosting, gently reheat in a frying pan over low heat.
More Keto Crepes, Wraps and Pancakes
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3 Ingredient Low Carb Crepesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 4 eggs
- 4 egg whites
- 2 tablespoon psyllium husks or 1 tablespoon psyllium husk powder
- 4 tablespoon cream cheese full fat
- butter for frying
- 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.