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
- 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!
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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.
Samantha A Vokaty
I really want to make a spinach crepe to make into a lasagna. Do you have any rough suggestions on how i can incorporate some pureed spinach into this recipe?
Katrin Nürnberger
hi Samantha, I think you can just add some in. Just make sure that you squeeze out all the liquid beforehand.
Eleni
If I want to add coconut flour and almond milk, would you be able to let me know quantities please? I cannot do any recipe without scales and accurate ingredients sizes!!!! Many thanks in advance!!! And thank you so much for sharing your recipes! Life saviour!!!
Katrin Nürnberger
This recipe uses psyllium husk and cream cheese, so maybe you're thinking about a different recipe? I have a great recipe for coconut flour pancakes it you want to use coconut flour and almond milk, I'm using both there
Rose
What can I sub the cream cheese with? Greek yogurt?
Katrin Nürnberger
Greek yoghurt does not have a high enough fat content I think. Maybe it's possible if you also add some butter.
Nadia
hi just curious is it 4 eggs and THEN 4 egg whites so 8 eggs in total?
Katrin Nürnberger
Hi Nadia, that's correct. You can use the leftover egg yolks to make a nice big pot of mayonnaise 🙂
Lana
Great recipe, even though I had to add some heavy cream to the batter after the first two crepes, because the batter was getting too thick, otherwise, the recipe is a KEEPER! Thanks!
Katrin Nürnberger
Hi Lana, glad you liked the crepes and that you managed to thin the batter when you needed to. I think it must have been the psyllium expanding more over time - it's a bit like flax in that way.
Alexandra Scurr
I halved all the ingredients to make a small batch and it came out very thick and gloopy, however i added almond milk until it was liquid and runny . . But otherwise, now a staple recipe at home!
Katrin Nürnberger
Hi Alexandra, this must have something to do with the psyllium you used... be sure to use only half the amount if you're using psyllium husk powder because it's more absorbent than whole psyllium husks! But I'm glad you saved the batter by adding almond milk 🙂
Jenny Barton
Very good recipe - good flavour and texture, great with lemon and erythritol. Many thanks for your efforts
Katrin Nürnberger
Haven't had crepes with lemon in ages, what a great idea!
Eddy
This is a great recipe but there are a couple of things that make it a four star rather than 5 star recipe. The amount of eggs in the batter make this taste and smell like an omelette this isn’t a problem for me as I like eggs but some people might get put off. You cant keep this batter over night, I made this mistake and the batter ends up being gloopy and very thick. This is the psyllium husk thickening it up, but without it the crepes are too fragile and difficult to flip and bend. I guess you have to just make all the pancakes in one go and keep them in the fridge if you’re not planning to eat them all. I’ve tried using mascarpone cheese instead of cream cheese and they taste even better.
Rebecca Deighton
Over here in England today is Pancake Day - Shrove Tuesday officially, the start of Lent for the religious, just an excuse to eat pancake for non-religious. EVERYONE eats pancakes after school/work. Have been fretting for weeks how I will cope, but very hopeful now I’ve seen this recipe (and luckily I bought psyllium husk powder a few days ago) Can’t stand coconut flour, and used all my almond flour up yesterday in a keto quiche base! The husks sound much more wheaty and to my liking!Thanks in advance
Katrin Nürnberger
....and thank you for telling me it's pancake day!! I'm going to be in my kids' good books this afternoon!!!
Mira
This recepie is pure gold. I had given up after three attempts with almond flour and xantam gum to make real crepes.
These taste like real wheat crepes, can roll up and are elastic. The texture is the same as the regular crepes.
I followed your ingredients list but I put 2 heaping tablespoons of phsylium husk powder. The batter was quite thick, so I added half a cup of water and made the crepes. Real Pfankuchen!
I made 6 crepes:)
Thank you very much and keep inventing great recepies:)
Katrin Nürnberger
Glad you made it work for you!!! Have a great weekend 🙂
rhiana sibum
Hi I'm wondering if these could be used as wraps ?
Katrin Nürnberger
If you eat them with a fork and knife, you could. But they are not sturdy enough to eat with your hands. I recommend you try out my low carb tortillas!