KETO CREAM CHEESE CREPES RECIPE

Why I Love This Recipe

These Low-Carb Crepes are a game-changer for anyone following a low-carb or keto lifestyle. They’re soft, light, and versatile enough to serve as either a sweet breakfast or a decadent dessert. The best part? These crepes are made with almond flour, coconut flour, and cream cheese, creating a fluffy texture without the carbs! You can fill them with your favorite keto-friendly fillings like whipped cream, sugar-free lemon curd, berries, or even dark chocolate for a guilt-free indulgence. Plus, the recipe comes together in just 10 minutes, making it a perfect go-to when you need a quick and satisfying meal.

Recipe Details

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 8 Crepes
Calories per Serving: 158 kcal

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup almond flour
• 1 tablespoon coconut flour
• 4 large eggs
• 1/4 cup heavy cream
• 2 1/4 teaspoons Truvia (or sweetener of choice)
• Oil or butter, for the pan

Instructions

1. Blend the Ingredients:
   In a blender, combine the cream cheese, eggs, almond flour, coconut flour, heavy cream, and Truvia. Puree until the mixture is smooth and well-combined. This step ensures your batter has a perfect, lump-free consistency.
2. Heat the Pan:
   Set an 8-inch skillet over medium heat. Add a small amount of butter or oil to the pan to coat the surface lightly.
3. Cook the Crepes:
   Once the skillet is hot, pour just under 1/4 cup of batter into the pan. Immediately swirl the pan to spread the batter into a thin, even layer. The batter should cover the entire base of the pan, forming a 6-inch crepe.
4. Brown the Edges:
   Let the crepe cook for about 2-3 minutes, or until the edges become golden brown and the crepe can be easily loosened with a spatula. You can gently lift the pan and give it a little shake to loosen the crepe.
5. Flip the Crepe:
   Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side, until lightly browned.
6. Remove and Stack:
   Remove the cooked crepe from the pan and set it on a plate or sheet of parchment paper. If you’re stacking crepes, place a sheet of parchment paper between each one to prevent them from sticking together. Cover with a lid to keep them warm.
7. Fill and Enjoy:
   Once all your crepes are cooked, it’s time to fill them! You can fill them with anything you like—whipped cream, keto lemon curd, berries, or a drizzle of sugar-free syrup. My personal favorite is filling them with sweetened whipped cream, a little vanilla, and Truvia, topped with a few raspberries.
8. Serve and Enjoy:
   Fold or roll the crepes and serve immediately. Enjoy your delicious, low-carb, guilt-free treat!

Tips & Tricks

• Adjust the Thickness: If you prefer thinner crepes, simply add a little more heavy cream to the batter to loosen it up. For thicker crepes, reduce the amount of liquid.
• Sweetener Options: You can use your favorite sweetener in place of Truvia, such as erythritol, monk fruit sweetener, or stevia. Adjust to your desired sweetness level.
• Pan Tip: Make sure your pan is well-heated but not too hot. If the heat is too high, the crepes may cook too quickly, causing them to become too crispy. A medium heat is ideal for soft, pliable crepes.
• Lid for Warm Crepes: If you’re making a batch ahead of time, cover your stack of crepes with a plate with a lid to keep them warm. The steam will help keep them soft.

Notes

• Flour Substitutes: While almond flour and coconut flour work wonderfully for low-carb crepes, you can try using flax meal or sunflower seed flour if you need a nut-free alternative. Just keep in mind that the texture may differ slightly.
• Make Ahead: The crepes can be made ahead of time and stored in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months. When ready to eat, simply reheat them in the pan or microwave.
• Gluten-Free and Dairy-Free Options: If you’re avoiding dairy, you can swap the cream cheese for a dairy-free cream cheese alternative. Also, replace the heavy cream with a dairy-free version like coconut cream.

FAQs

1. Can I make these crepes without a blender?
Yes! If you don’t have a blender, you can use a hand mixer or whisk to combine the ingredients in a bowl. Just make sure the cream cheese is softened so it incorporates easily into the batter.

2. Can I make these crepes sweet or savory?
Absolutely! The base of the crepe is fairly neutral, so you can adjust the sweetness by using more or less sweetener. For a savory version, omit the sweetener and fill with ingredients like cheese, spinach, or bacon.

3. Can I double this recipe?
Yes, you can double the ingredients if you’re making a larger batch. Just be sure to cook the crepes in batches to avoid overcrowding the pan.

4. Can I freeze these crepes?
Yes, crepes freeze really well. Simply stack them with parchment paper in between each crepe and store in an airtight container or freezer bag. They can be kept in the freezer for up to 2 months. To reheat, simply warm in a pan or microwave.

Storage

• At Room Temperature: These crepes are best enjoyed the day they are made, but can be stored at room temperature for up to 1 day if necessary.
• Refrigeration: Store any leftover crepes in the fridge for up to 3 days. Just cover them with a lid or plastic wrap to keep them soft.
• Freezing: For longer storage, you can freeze the crepes for up to 2 months. Layer them with parchment paper to prevent sticking.

These Low-Carb Almond Flour Crepes are a delightful, healthy alternative to traditional crepes, and they are so versatile you can customize them for any meal. Whether you’re serving them for breakfast, dessert, or a savory snack, these crepes will satisfy your cravings without the carbs

NUTRITION INFORMATION

Serving: 1 Crepe| Calories: 158 | Total Carbohydrates: 3.04g | Protein: 6.28g | Fat: 13g | Cholesterol: 112mg | Sugar: 0g | Fiber: 1.15g