Low Carb Raspberry Crepes – Gluten Free
This is one of those lovely weekend morning brunch meals. As much as I love bacon and eggs, which seems to be a staple on a Keto diet, these Low Carb Raspberry Crepes make a nice change and fit the LCHF profile very nicely.
The crepe part of this recipe is based on the Cream Cheese Pancake recipe from I Breathe, I’m Hungry, one of my favorite food blogs. The only change I make to it for these crepes is the addition of a teaspoon of coconut flour and a little extra sweetener.
Tools required for these Keto Raspberry Crepes:
- Blender such as a Magic Bullet , but any blender will do.
- Non-stick pan that heats very evenly. I highly recommend a ceramic pan like my Green Ceramic Pan, Teflon pans are making the news these days because of what those non stick coatings are made . (Read Scientific American article here).
- Electric Mixer to whip the cream. You know, I just realized that I have had my Sunbeam Electric mixer for almost 40 years!
Cooking Tip of the Day: Put a bowl and beaters into the freezer so they are nice and cold when you are ready to whip the cream.
Ingredients you will Need:
- Whole fresh eggs
- Cream cheese
- Keto sweetener such as So Nourished Sweetener
- Cinnamon
- Coconut Flour
- Fresh berries
- Whipped Heavy Cream
Recipe Card for Low Carb Raspberry Crepes
Low Carb Raspberry Crepes
A low carb breakfast or brunch that can be made into something special! Perfect for Mother's Day or any lazy weekend morning!
Ingredients
Crepes
- 2 eggs
- 2 oz cream cheese (use full fat hard like Philadelphia)
- 1 tsp So Nourished Sweetener
- ½ tsp cinnamon
- 1 tsp Coconut Flour
Garnish
- 16 Fresh raspberries (you will need about 4 berries per crepe)
- Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)
Instructions
- Prepare the crepes by combining eggs, cream cheese, So Nourished sweetener cinnamon and coconut flour in blender. Blend until nice and frothy.
- It is important to let the blender then sit for a few moments for the bubbles to disperse. This is a perfect time to whip the cream.
- Take your frosty bowl and beaters out of the freezer and pour a cup of heavy whipping cream into the bowl. I like to add a pinch of powdered vanilla, but that is optional. Beat with your electric mixer until big and fluffy. Place bowl in fridge.
- Take your pan and put on medium heat. You could add a bit of butter if you like. When the pan is hot, pour in a quarter of the egg mixture from the blender. Once you see bubbles forming, carefully flip the crepe and cook the other side. Repeat with the rest of the mixture.
- Take each crepe and make a line of 1 tbsp whipped cream and 4 raspberries. Roll it up and present to your loved one who will be very impressed. Or eat them all yourself!
Notes
Use any fresh berries!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 231mgSodium: 165mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 9g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
Nutrition: Calories 244, Fat 20, Protein 9, Fibre 4 and only 4 net carbs. (for 2 crepes as shown)
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Used almond flour and blueberries … a few more carbs but I’m good with that… yum… they are good cold too!
Do the crepes reheat well? Looking for something I can make and just heat up every morning for breakfast…all i would need to do is heat… add berries and cream and eat…. LOL. Could you possibly freeze the crepes?
I have never tried to freeze them, but I have kept them in the fridge and reheated. That works well!
Just tried these and even my very picky newly low carb hubby loved them. He said he wouldn’t have believed they were low carb. I heated a handful of frozen strawberries in water and a bit of swerve for the fruit. I also made a thick cream cheese filling using heavy whipping cream, a little lemon juice & swerve to layer in. Oh my word…delish. Cannot wait to do the same with blueberries!
I really love these too, so glad that you tried them! Blueberries taste amazing in these.
Does it even need the sweetener?
I would say it’s a matter of personal taste. I like that I am using less and less all the time. Thanks for commenting!
Coconut flour is expensive and I’m doing low carb on a budget. What can i use instead?
Just leave it out! I make these crepes all the time without flour and you wouldn’t notice the difference unless you ate them alone and did a side by side taste test. With the berries and cream it will still be heaven!
although coconut flour is expensive, so is Almond flour and most recipes call for very little (1 tsp. in this one) Coconut flour so it last a long time and is worth the extra money.
I buy a very small bag and I keep it in the fridge, it lasts a long long time!
You can make your own whip cream….very little to no sugar and a little vanilla added….http://www.williams-sonoma.com/products/isi-mini-cream-whipper/
We love it!!!
Can you suggest an alternative to Swerve as it is not available where I live ?
Thx
Yes, you could just use a packet of Splenda or Stevia. That would work just fine!
Is xylitol a good alternative to swerve?
Thx:)
Yes, xylitol is a good alternative sweetener. I find it’s not as sweet as swerve on it’s own so if I use xylitol, I normally use it in combination with another sweetener.
these look fantastic!
all i have is an immersion blender, will this work?
To be honest I have never tried to make the crepes with an immersion blender. But I think it will work. Come back and let us all know how they turned out!
I use an i mersion blender all the time for easy cleanup. It’s very powerful and does a great job. It’s perfect for whipping cream as well. Makes short work of it!
Hi
Can I buy whipped cream from the shop? I don’t have eletric mixer thanks
I live in Canada and as far as I know there is no keto friendly whipped cream available here. That might be different where you live. You can also use a hand held beater but it will take awhile.
If you own a hand whisk you can whip the cream with that it
Works out better as you have more control of the cream not turning into butter.
Can I use almond flour? I currently don’t have any coconut flour. Thanks for sharing this.
I don’t see why not, but just take into account that coconut flour is more absorbent than almond flour. But honestly, I think it would work just fine.
I discovered the recipe for the cream cheese pancakes a few months ago and love them.. can’t wait to try them with the coconut flour, berries and whipped cream !
I know right!? And I just recently started using the recipe to make these Waffles! Give them a try as well!
I love the details you share in this recipe. No guessing! THANKS!
Oh good, I’m glad it’s nice and clear! I hope you like it :-)
If i use strawberries instead of raspberries, will it change the carb content? Thanks.
I don’t think it will change it enough to worry about it. This is great with strawberries and also blueberries and both of those are among the lowest carb fruits. Hope you enjoy it! :-)
16 raspberries have 3.7 carbs, and 1.9 fibers so net of 1.8 for 16
16 strawberries large have 22.4 carbs and 6.4 fibers so net of 16 for 16 of large ones, 16 medium have 14.4 carbs and 1.6 fibers so 12.8.
Yes, so raspberries are a good way to go. If you were to use strawberries instead, they are a lot bigger so less berries would be needed. Thanks for clarifying that!
These raspberry crepes look so good! Great healthy recipe!
Thanks, they are yummy. They would make a great Valentine brunch I think!
INSANELY good!!!
That makes me so HAPPY! Thanks for trying them and so glad that you enjoyed them.
My daughter is type 2 diabetic and we are trying to reduce her carb intake. . Is the 4G net carbs for the full recipe as at the top it says serves 1 or 2.. Thank you
It is 4g for the 2 filled crepes. Sorry about the confusion!
I’d like more recipes like this I’m just starting out and I’m not sure where to go from here
Are you on Pinterest Jennifer? That place is a goldmine for recipes. Follow me on Pinterest, I have a Low Carb board where I post recipes from other bloggers as well.
Confused by directions, do I wait until cream cheese melts? Am I using the whole two ounces the first time or 1/2 ounce per each crepe? Please advise.
You are putting all of the cream cheese in the blender with the eggs. The cream cheese doesn’t melt, it is incorporated into the batter. You are blending it all together to make the batter and then cooking one crepe at a time. Hope that clears it up!
I’m not sure what I was thinking when I wrote that! Two of these are very filling. The nutrition numbers are for the 2 filled crepes shown in the picture. Sorry about the confusion!
This looks incredible! I think I may have to try them. I’m wondering – have you ever added almond meal to thicken up the consistency? I’ve had trouble getting cream cheese-based deserts to stay together as well as they should.
Yours really do look fantastic though!
Actually the teaspoon of coconut flour does the job, it’s very absorbent. These were really delicious! Thanks for visiting!
And it tasted pretty sinful too! My daughter is gluten free so she will love this one! Thanks for stopping by!
This looks so wonderful! Beautiful presentation! I almost can’t believe it’s low carb, it looks like something so sinful!