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
- Coconut Flour
- Fresh berries
- Whipped Heavy Cream
Recipe Card for Low Carb Raspberry 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
- 16 Fresh raspberries (you will need about 4 berries per crepe)
- Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)
- 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!
Use any fresh berries!
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.
Nutrition: Calories 244, Fat 20, Protein 9, Fibre 4 and only 4 net carbs. (for 2 crepes as shown)
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