Low Carb Crepes

Low Carb Crepes

Low Carb Crepes

These delicious low carb crepes are really quick and easy to make. Not only are they sugar free but they are also made from really simple ingredients. Most of you will have almond flour, cream cheese, and eggs in your pantry and if not they are easily sourced, so they make a fabulous breakfast or dessert option. This is a gluten free, keto version of traditional French crepes and they can also be served as savoury crepes if required by omitting the sweetener.

The fabulous thing about making low carb crepes for breakfast is that they are so simple to make. The texture is spot on as well. They are light and fluffy and  aren’t overly eggy in flavour either. If you want to serve these with Nutella, make sure you check out the recipe I posted recently for Homemade Sugar Free Nutella. Nutella and crepes go together like….well, ask the French as it’s a favourite on the many crepe stalls you find in France, and you get to enjoy them without the sugar.


Serve these delicious crepes for breakfast but they are also fabulous as a quick and easy dessert. The secret to this recipe is using cream cheese, as it helps the batter to adhere together- an issue for many keto pancakes. Cream cheese also helps the crepes to be wonderfully light in texture as well.
Low Carb Crepes


Here are some fabulous ways to serve these delicious crepes-

Maple Syrup with dobs of butter or drizzles of pure/heavy cream
Topped or filled with home made Sugar Free Nutella
Home made Sugar Free Nutella, strawberries drizzled with pure/heavy cream
Try whipping a little additonal cream cheese with some sweetener for a creamy topping or filling and add your favourite berries. Whipped coconut cream is a great alternative to cream when you want a creamy topping that’s dairy free.


Leftover crepes should be stored in the refrigerator for up to 4 days. To reheat crepes, microwave for 20 seconds till warm. You can also reheat in a frying pan but only do it enough to warm them up and not dry them out.


If you are looking for some delicious ideas for sugar free and low carb breakfast options, make sure you check out some of these recipes.

Pumpkin and Feta Quiche/ Frittata
Quiche Lorraine
Low Carb Pancakes
Keto Blueberry Ricotta Pancakes
Low carb No Oats Oat meal
Granola Recipes – Coconut and Macadamia and regular Low Carb Granola
Chai Chia Pudding
Yogurt and Raspberry Chia Pudding
Bacon Tomato Feta and Egg Muffins
Scrambled Eggs with Cheese and Spinach

Low Carb Crepes

Low Carb Crepes

Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Breakfast, Cakes, Muffins and Sweets, Dessert, Sweet Treats
Cuisine: Celiac, Diabetic, Gluten Free, Keto, LCHF, Low Carb, Sugar Free
Keywords: alowcarblowsugarlifestyle, cream cheese crepes, cream cheese pancakes, crepes, french crepes, gluten free crepes, keto breakfast, keto crepes, keto French crepes, keto pancakes, ketohh, low carb breakfast, sugar free crepes
Servings: 8 crepes


  • 70 grams almond flour
  • 1 tablespoon monk fruit sweetener or erythritol or sweetener of choice. Adjust to suit taste
  • A pinch of salt
  • 100 grams cream cheese
  • 4 large eggs
  • 70 mls almond milk or nut milk of choice


  • In a mixing bowl microwave the cream cheese for about 30-60 seconds to make it soft. Mix in the eggs. Finally add the milk, almond meal and salt and beat until combined. This can be done by hand or with a blender/beater.
  • Heat a frying pan up to medium heat temperature. Add a dab of butter. The butter should melt quickly but not brown. Swirl the pan to distribute the butter then pour in 1/4 cup portion of the batter. Swirl the pan around for the batter to form a bread and butter plate size crepe.
  • Cook for 2-3 minutes ensuring it has browned sufficiently before flipping and cooking for about another 2 minutes on the other side. Do not flip your crepes too early or they will fall apart. Add a dab of butter to the pan in between cooking each crepe. If butter burns the pan is too hot.
  • Top or fill your crepes with your favorite topping and/or filling.

Recipe Notes

Make sure the cream cheese is really soft (microwave or sit in a bowl of hot water if you need to) especially if you don’t want to use electric beaters.
Make sure you spread the batter as thinly as you can so you end up with large thin crepes instead of pancakes.
Grease the pan liberally with butter before cooking each crepe but don't burn the butter or the pan will be too hot and cook too quickly.
Store any leftovers crepes in an airtight container in the refrigerator so they don't dry out for up to 3 days.
The best way to reheat crepes is by zapping briefly in the microwave. Alternatively wrap in foil and heat in a medium oven until they have warmed up. You can also reheat in hot pan quickly but ensure that you don’t dry them out.

Nutritional Information

Serving: 1crepe | Calories: 132kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Fiber: 1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
Do you want to receive more recipes like this one? Subscribe to our newsletter now!