Low Carb Crepes

Low Carb Crepes Thin, Delicate, and Perfectly Keto & Diabetic-Friendly

These Low Carb Crepes are light, flexible, and beautifully golden — everything you love about classic French crepes, but with just a fraction of the carbs. They’re incredibly versatile for both sweet and savory fillings, making them a fantastic breakfast, brunch, or dessert option for anyone following a low-carb, keto, or diabetic lifestyle.

Why You’ll Love This Recipe

• Only 1–2g net carbs per crepe
• Thin, pliable texture that rolls and folds perfectly
• Quick to make with simple ingredients
• Works for sweet or savory fillings
• Great for meal prep — make a big batch and enjoy all week

Ingredients (makes 8–10 crepes)

• 4 large eggs
• 4 oz cream cheese (softened) or ½ cup full-fat Greek yogurt
• ½ cup almond flour
• 2 tbsp coconut flour
• ¼ cup unsweetened almond milk (or more as needed)
• 1 tsp vanilla extract (for sweet crepes)
• 1–2 tbsp erythritol or monk fruit sweetener (optional, for sweet version)
• Pinch of salt
• Butter or coconut oil for cooking

Instructions

1. Add all ingredients (eggs, cream cheese/Greek yogurt, almond flour, coconut flour, almond milk, vanilla, sweetener if using, and salt) to a blender.
2. Blend until completely smooth. The batter should be very thin — like heavy cream. If it’s too thick, add 1–2 extra tablespoons of almond milk.
3. Let the batter rest for 5–10 minutes.
4. Heat a non-stick skillet or crepe pan over medium-low heat and lightly grease with butter or oil.
5. Pour about 3–4 tablespoons of batter into the pan, swirling immediately to create a thin, even circle.
6. Cook for 1–2 minutes until the edges start to brown and the top looks set.
7. Carefully flip and cook for another 30–60 seconds on the other side.
8. Repeat with remaining batter, stacking the finished crepes on a plate (they won’t stick together).

Storage Tips

Store stacked crepes in an airtight container or zip-top bag in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months — layer with parchment paper between crepes before freezing. Reheat in a skillet or microwave.

Nutritional Information (per crepe, based on 10 crepes)

• Calories: ~95
• Fat: 8g
• Total Carbs: ~2.5g
• Fiber: ~1g
• Net Carbs: ~1.5g
• Protein: 5g

Macros are approximate and can vary slightly based on brands and exact measurements.