Low Carb Breakfast : Raspberry Crepes

keto 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.

Recipe: Low Carb Raspberry Crepes (serves 1 or 2)


  • 2 eggs
  • 2 oz cream cheese (use full fat hard like Philadelphiaeasy keto low carb raspberry crepes)
  • 1 tsp So Nourished Sweetenereasy keto low carb raspberry crepes
  • ½ tsp cinnamon
  • 1 tsp Coconut Floureasy keto low carb raspberry crepes
  • 16 Fresh raspberries (you will need about 4 berries per crepe)
  • Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)

Low Carb Raspberry Crepe Instructions:

  1. Prepare the crepes by combining eggs, cream cheese, So Nourished sweetenereasy keto low carb raspberry crepes, 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!

You could of course use strawberries or blueberries for this recipe instead of the raspberries. Those would be just as delicious!

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!

  2. 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?

  3. 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!

    1. 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!

    1. 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!

    2. 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.

        1. 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.

    1. 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!

    2. 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!

    1. 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.

    2. 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.

    1. 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.

  4. 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 !

    1. 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! 🙂

    2. 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.

      1. 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!

  5. 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

    1. 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.

  6. 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.

    1. 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!

    2. 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!

  7. 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!

    1. Actually the teaspoon of coconut flour does the job, it’s very absorbent. These were really delicious! Thanks for visiting!

  8. And it tasted pretty sinful too! My daughter is gluten free so she will love this one! Thanks for stopping by!

  9. Lesley Stevens

    This looks so wonderful! Beautiful presentation! I almost can’t believe it’s low carb, it looks like something so sinful!

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