Low-Carb Crepes

Looking for a light and delicious breakfast treat? Then give these low-carb crepes a try.

We realize that most people don't think of pancakes (a crepe is the French word for “pancake”) as a traditional low-carb food.

But we came up with a delicious low-carb recipe that will keep you in ketosis (if you’re on the keto diet) and only takes 30 minutes to make.

In fact, it's so low in carbs that we've got an entire section below dedicated to the yummy toppings you can put on it! (Spoiler alert: one of them is FBOMB Macadamia Nut Butter.)

What it comes down to is our secret ingredient: cream cheese.

Instead of using flour and sugar, our batter has more of a satisfying flavor. And you might be surprised to learn about all the nutritional benefits of cream cheese!

These are the perfect breakfast for the whole family (trust us, even if your kids don't know what crepes are, your kids are going to love them)! Fire up the skillet and get your flipping skills ready—it's crepe time!

Ingredients You’ll Need

Cream cheese
Eggs
Almond flour
Erythritol
Almond milk
Optional: Toppings like FBOMB Macadamia Nut Butter, whipped cream, berries

Tips for Making Crepes

Remove the cream cheese from the fridge an hour before cooking to let it soften and get to room temperature.
To ensure smooth, creamy batter, use a blender. This will help get rid of lumps and give it a consistent texture.
Give the batter a few minutes to settle after blending. This allows the air to get out of it and the froth to settle.
Use a non-stick pan to make flipping easier. Brush a little oil (about 1 teaspoon) onto the pan.
Spread the batter as soon as you add it (the longer you wait the harder it will be), 3 tablespoons at a time. Immediately pick up the pan and swirl it around until the batter gets to the edges.
Cook the first side completely before you flip. Flipping too soon will cause the batter to get stuck. To test it, shake the pan and see if it slides around. If it does, it’s ready to flip.
Use a spatula to gently loosen the edges, then flip. You can use your fingers, just don’t burn yourself!

Ingredient Spotlight: Cream Cheese

There's actually a lot to love about cream cheese if you're on a low-carb diet.

Just consider some of these benefits [*]:

Cream cheese has almost 10 times more fat in it than carbs, and more protein than carbs per serving.
Cream cheese has more than 8 essential minerals in it, such as calcium, magnesium, and phosphorus.
It's also a good source of vitamin A and riboflavin.
It contains several key antioxidants that your body needs to stay healthy and fight off diseases, like lutein [*].

This recipe calls for 4 ounces of the stuff. Along with the protein in the eggs and the fiber in the almond flour, these low-carb crepes make quite a nutritious meal!

Low-Carb Crepe Toppings

What's a delicious crepe recipe without some yummy low-carb toppings? Not much!

Luckily, we have some tasty options that you can put on these crepes without hiking up the carb count.

Berries: Strawberries, blueberries, raspberries, blackberries... all of these options are low in carbs and full of fiber and vitamins. A sweet, fresh breakfast treat without any guilt!
FBOMB Macadamia Nut Butter: FBOMB Nut Butters are made with delicious dry roasted macadamia nuts and absolutely zero fillers. Drizzle on top of crepes for a satisfying treat. And with delicious flavor options like Macadamia Pecan, Macadamia Hazelnut with Cashews, Macadamia Coconut, and Salted Chocolate Macadamia, you'll never run out of options. (Our personal favorite is Salted Chocolate Macadamia because... chocolate!)
Homemade whipped cream: Replace sugar with a low-carb sweetener (we recommend erythritol) for a high-fat whipped topping that goes perfectly on these crepes.

Is your mouth watering yet? We know ours is. Enjoy these delicious low-carb crepes!

Low-Carb Crepes Recipe

Recipe Information:

Yield: 8
Serving size: 1 crepe
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

4 ounces cream cheese, softened
4 eggs
¾ cup almond flour
2 tablespoons erythritol (or sweetener of choice)
¼ cup unsweetened almond milk
½ teaspoon almond extract (or vanilla)
Pinch of salt
Butter or coconut oil for cooking

Preparation:

Line a sheet pan with parchment paper.
In a blender, combine cream cheese, eggs, almond flour, erythritol, almond milk, almond extract, and salt. Blend until smooth. Let batter rest 5 minutes.
Heat a 10-inch non-stick skillet over medium-low heat. Add butter (or oil) to lightly coat it.
Once hot, add 3 tablespoons of batter to the pan and swirl until it reaches the edges of the pan. The batter should be a very thin layer in the pan.
Heat until edges are cooked and use a spatula to gently loosen the crepe so you can flip it.
Cook on the other side until lightly browned.
Remove and lay on lined sheet pan. Repeat with remaining batter until finished. Note: if you run out of room on the sheet pan, add another layer of parchment paper between crepes.
Serve with homemade whipped cream and berries. Or drizzle with FBOMB Macadamia Nut Butter (our favorite flavor is FBOMB Salted Chocolate Macadamia Nut Butter).

Nutrition Facts Per Serving:

Calories: 138.5

Fat: 11.5g
Protein: 6g
Total Carbohydrates: 7g
Fiber: 1g
Sugar Alcohol: 4.5g
Net Carbohydrates: 1.5g

Macros:

Fat: 75%
Protein: 17%
Carbohydrates: 8%

crepes