Low Carb Breakfast : Raspberry Crepes

Raspberry crepes on a plateLow 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:

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:

Recipe Card for Low Carb Raspberry Crepes

Yield: 2

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!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • 2 eggs
  • 2 oz cream cheese (use full fat hard like Philadelphia)
  • 1 tsp So Nourished Sweetener
  • ½ tsp cinnamon
  • 1 tsp Coconut Flour


  • 16 Fresh raspberries (you will need about 4 berries per crepe)
  • Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)


    1. Prepare the crepes by combining eggs, cream cheese, So Nourished sweetener cinnamon and coconut flour in blender. Blend until nice and frothy.
    2. 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.
    3. 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.
    4. 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.
    5. 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!


    Use any fresh berries!

    Nutrition Information:



    Serving Size:


    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or tag me on Instagram! @ketogenic.woman. Follow me on Pinterest by clicking the Pinterest button to the left!

    Another delicious way to enjoy berries and cream is this simple keto strawberries and cream in a bowl!

    Nutrition:  Calories 244,  Fat 20, Protein 9, Fibre 4 and only 4 net carbs. (for 2 crepes as shown)

    Try these other Keto and Low Carb Breakfast Recipes!

    Save these Low Carb Raspberry Crepes to Pinterest:

    Keto Low Carb Raspberry Crepes for a great brunch or weekend breaskfast


    47 thoughts on “Low Carb Breakfast : Raspberry Crepes”

    1. Used almond flour and blueberries … a few more carbs but I’m good with that… yum… they are good cold too!

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