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 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.
Name
The best low carb pancake ever!!!!! Healthy breakfast problem: solved!!!!!
Summer
We made these this morning and they were perfect! They didn’t fall apart like so many other low carb crepes I’ve tried and I loved that they were balanced with egg whites and whole eggs so they weren’t SO high calories and were loaded with protein. I also loved that they didn’t have any nut flours as that can add a lot of calories too!
Thank you!
Adriana Gutierrez
Are these sturdy enough to be used as a wrap?
Katrin Nürnberger
You can use them as a wrap, but they are soft and not like traditional wraps made with wheat. I have a few tortilla recipes that work really well as wraps, such as the coconut flour tortillas or these low carb tortillas. I also have these flaxseed wraps.
Cassandra
Hi, I tried to make low-carb crepes today with cream cheese and flour they failed.
I can't wait to try yours. I will be using mushrooms and spinach sauce filling. Do you have to wait an hour before using the crepes?
Thank you, Cassandra
Katrin Nürnberger
Hi Cassandra, you don't have to wait an hour before filling these crepes. You can use them straight away.
Cassandra
Can I use them in crepe lasagna?
Katrin Nürnberger
I have not tried this, but it's a great idea. I think it should work without issues.
Meg
Can I make them using a crepe maker ?
Katrin Nürnberger
Of course, that should work.
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.