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.
Jump to:
Ingredients
Here are the ingredients I used:
- Eggs
- 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.
Instructions
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.
Expert Tips
#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.
Sweet Toppings
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
Savory Toppings
Low carb crepes also taste great with savoury fillings, such as:
- Cheddar cheese
- Emmental
- Wilted spinach
- Fried mushrooms
- Cooked ham
- Bacon
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.
Substitutions
Almond flour crepes - You can replace the psyllium husk with ยฝ 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.
FAQs
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.
Storage
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
- Egg White Protein Crepes7 Minutes
- Egg White Wraps - 2 Ingredients!4 Minutes
- Easy Low Carb Coconut Flour Pancakes15 Minutes
- Keto Cream Cheese Pancakes12 Minutes
Tried this recipe? Give it a star rating below!
โ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.โ
Recipe
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.
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.
Lenore
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.
Katrin
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....
Viv
Looks wonderful - I am used to using either lemon or orange squeezed over crepes then sprinkled with sugar - will these crepes hold the liquid?
Katrin
They would for sure. I'm finding them really easy to handle.
candace
Can these be refrigerated for a few days?
Katrin
Yes, they can ๐
Wendy
Great recipe! Also, is it thin enough to be cooked with a crepe maker pan?
Katrin
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!
Karen
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
Katrin
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.
Vicki
Sorry, forgot to do the star bit
Katrin
Much appreciated!!!
Vicki
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.
Katrin
Yum, seafood pancakes! You're giving me ideas. I'm really happy you like them - savoury and sweet ๐
Kim
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!!
Katrin
You can make a glaze with just sweetener and water - check out this glaze I used for my cinnamon stars. You could also dip them in melted chocolate!
Katrin
How annoying! I can only think that MAYBE your psyllium husk powder is more finely ground than mine? I've only ever used one brand. Maybe try with half the amount of yours next time. Hope that helps ๐
Elaine
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?
Katrin
Of course you could! Enjoy
Nat
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!
Katrin
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...
Lindsey
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!
Katrin
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.