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.
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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 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.
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
- Keto Protein Crepes (Sugar Free)7 Minutes
- Egg White Wraps4 Minutes
- Easy Low Carb Coconut Flour Pancakes15 Minutes
- Keto Cream Cheese Pancakes12 Minutes
Tried this recipe? Give it a star rating below!
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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.
Joanne
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.
Katrin
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
sristee
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
Katrin
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.
Karin
Has anyone tried replacing the cream cheese with anything? I’d like to make these for a dairy-free & gluten free family.
Katrin
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.
Lynn hoffman
We have successfully used full fat mayonnaise in replacement of cream cheese,works super well.
Trish
I love that you just use psyllium husk for this! Such a great idea.
Katrin
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...
Anat Gropper
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
Katrin
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 🙂
Village Bakery
Thanks for sharing, Katrin! Am I able to double the recipe and have it come out just as good?
Katrin
Hello, as you're making the crepes one by one, doubling the recipe should not be a problem. Just make sure you mix it well!
Frances
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!
Kathleen
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!
Katrin
That's so good to hear! Glad you like it 🙂
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 🙂
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!