Low Carb Cream Cheese Crepes

Low Carb Cream Cheese Crepes


For the Crepes:

  • 4 oz (113g) cream cheese, softened
  • 4 large eggs
  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons low-carb sweetener (like erythritol or stevia), to taste
  • Pinch of salt

For Filling:

  • Sugar-free whipped cream
  • Berries (strawberries, blueberries, raspberries)
  • Optional: a sprinkle of powdered low-carb sweetener for garnish


1. Prepare the Crepe Batter:

In a blender, combine the softened cream cheese, eggs, almond flour, coconut flour, vanilla extract, sweetener, and a pinch of salt. Blend until the batter is smooth and well combined.

2. Let the Batter Rest:

Allow the batter to rest for a few minutes. This gives the coconut flour time to absorb some of the liquid.

3. Cook the Crepes:

  • Heat a non-stick skillet or crepe pan over medium heat.
  • Grease the pan lightly with butter or cooking spray.
  • Pour a small amount of batter into the pan, swirling it around to spread it thinly.
  • Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Carefully flip and cook the other side for an additional 1-2 minutes.

4. Repeat:

Continue this process until you’ve used all the batter, stacking the crepes on a plate.

5. Assemble the Crepes:

  • Spread sugar-free whipped cream on each crepe.
  • Add a few berries of your choice.

6. Roll or Fold:

  • Roll or fold the crepes with the filling.

7. Garnish and Serve:

  • Optionally, dust the crepes with a sprinkle of powdered low-carb sweetener.
  • Serve immediately and enjoy your low-carb cream cheese crepes!