These KETO crepes are made with just 7 simple ingredients!
Just because you’re eating low-carb doesn’t mean you have give up on crepes forever. These KETO crepes are a fun breakfast or brunch treat. They’re a great way to mix things up and get out of your usual breakfast rut. Plus they only require 7 simple ingredients, so there’s no need to buy a gazillion specialty items.
Let’s dive in a make them!
KETO Crepes Ingredients:
See, this ingredient list isn’t so scary: eggs, cream, butter, vanilla, cinnamon, blackberries, and coconut flour. The coconut flour is probably the ingredient that you would have the most difficulty finding, but even regular supermarkets are carrying it now. Check around and you should be able to find it.
Can we chat about cream for a second?
You guys know that I’m a huge fan of Kalona SuperNatural. Their whipping cream is my personal favorite. I love that it’s made with cream from pasture-grazed cows, and that it only contains one ingredient: organic cream. Most creams on the market, even organic ones, contain stabilizers and other additives in the forms of carrageenan, Polysorbate 80, gums, etc., which I try to avoid. Beyond simple ingredients, Kalona SuperNatural whipping cream is less-processed in other ways: It’s non-homogenized and gently pasteurized to just 145°F. All of these factors are so rare to find! Plus the flavor is just really good. These are the reasons I highly recommend it.
Okay, back to making the crepes!
How to Make KETO Crepes
It’s incredibly easy to make the batter, guys. Simply put everything in the blender, whiz it up, and let it sit for 10 minutes. This allows the coconut flour to absorb the liquid.
Fry the crepes in a hot cast iron skillet with a little butter.
Stack them up on a plate as you finish them. This will keep them warm and soft as you cook the rest of the crepes.
Now you’re gonna want to finish your KETO crepes with a low-carb filling! I like to use vanilla whipped cream. It’s made with just 2 simple ingredients: whipping cream and vanilla extract! Just whip them together until stiff peaks form.
Since berries are lower in carbs than other fruits, I recommend using them in your crepes. Blackberries are still in season in September, so I like to use those this time of year.
NOTES:
- If you’d like a little sweetness in your KETO crepes, you could add a low-carb sweetener such as stevia or monk fruit extract. I personally don’t like the flavor of natural low-carb sweeteners, so I prefer to have unsweetened whipped cream.
- You can switch it up and use other berries such as raspberries, blueberries, strawberries, etc.
- If you’d like to try savory crepes, you could simply leave out the vanilla extract. Fill the crepes with fried veggies, scrambled eggs, cheese, bacon, etc.
More KETO/Low-Carb Recipes:
- KETO Shrimp and Asparagus Alfredo
- Egg Muffin Cups with Cottage Cheese, Bacon, and Peppers
- Pizza Mushrooms
- Gluten Free Bacon Jalapeno Poppers
KETO Crepes with Whipped Cream and Blackberries
Low-carb crepes filled with whipped cream and fresh berries.
Ingredients
For the Crepes:
- 4 large eggs, preferably pastured
- 1/2 cup Kalona SuperNatural whipping cream
- 1 1/2 tsp pure vanilla extract
- 2 tbsp salted butter, melted and cooled
- 3 tbsp coconut flour
- 1/4 tsp ground cinnamon
- butter for the frying pan
For the Filling:
- 3/4 cup Kalona SuperNatural whipping cream
- 1/2 tsp pure vanilla extract
- fresh blackberries or other berries of choice
Instructions
For the Crepes:
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Place all ingredients in a blender and blend until smooth. Let sit for 10 minutes to allow the coconut flour to absorb the liquid. Blend again just before frying the crepes.
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Preheat a 6-inch cast iron skillet over medium-low heat for 5 minutes. Add a small amount of butter, and swirl to cover the bottom of the pan. Pour in a scant 2 tablespoons of batter and swirl the pan so that the batter covers the bottom of the pan.
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Cook until the crepe is beginning to brown on the bottom. Run a metal spatula around the edges of the crepe to loosen. Carefully grab the edge of the crepe with both hands and quickly flip it over. Be very cautious to not burn yourself! Cook on the other side until beginning to brown. Remove to a plate. Repeat with remaining batter, adding more butter to the pan as needed.
For the Filling:
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Place the cream and vanilla in a deep bowl. Whip with a hand mixer until stiff peaks form (or soft peaks if that's what you prefer).
To Serve:
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Place a crepe on a plate. Spread with some of the whipped cream. Place the berries on top. Roll up the crepe and eat with a fork.
These look great! Can’t wait to try them this weekend!
Hope you enjoyed, Jen!
HI there 🙂 You think almond flour would work here instead of coconut?
I think that could work, but you would want to increase the amount of almond flour. Usually you need less coconut flour than other types of flour.
I’ve just saved this recipe for later. These crepes look so appetizing! I just wanna sink my teeth into these. I’m so inspired and eager to give these a try (probably tomorrow). Lucky me, I have all the ingredients at home. Gonna invite my neighbor Kim to breakfast and share these with her. Hope I won’t fail.
Erica, thank you so much for such detailed instructions and all of your precious notes. I’m sure the info you provide will help me and your followers a lot.
p.s. Your blog makes me feel all cozy inside. I’m so happy to have stumbled across it. I appreciate all of your hard work and effort. Keep the awesome recipes coming!
Can they be frozen with they cream filling inside
I haven’t tried it, but I don’t see why not!