Low Carb Almond Flour Cream Cheese Crepes

Have you tried Low Carb Almond Flour Cream Cheese Crepes before? In addition to being super simple to make, they are something many people enjoy. Low Carb Almond Flour Cream Cheese Crepes – You must try this recipe.

These low carb crepes made with almond flour, coconut four, and cream cheese make a delicious breakfast or dessert. Stuff them with your favorite sugar-free fillings like whipped cream, keto lemon curd, berries, or dark chocolate.

I figure most foods with a high egg volume have to convert fairly easily to a low carb or keto version. Crepes definitely fit the egg-filled bill and boy was I right! Swap out the traditional flour and sugar for some keto alternatives and you’ve got yourself a super delicious low carb treat!

Generally, most people think crepes are fussy and hard to make, I have to disagree. I simply threw all the ingredients in the blender and within 5 minutes I had my crepe batter. I used a 1/4 measuring cup to distribute the batter into a reg non-stick frying pan and swirled it around till it covered the entire bottom.

If you like this, you can try similar recipes:

• Fluffy Keto Pancakes
• Low Carb Blueberry Ricotta Pancakes
• Keto Fluffy Buttermilk Pancakes
• Low Carb Pumpkin Pancakes
• Crispy, Spicy Cauliflower Pancakes
• Keto Dutch Baby Baked Pancake
• Blueberry Keto Pancakes
• Low Carb Coconut Pancakes
• Low Carb Almond Flour Pancakes
• Fluffy Low Carb Chocolate Pancakes
• Keto Pancakes with Blueberry and Whipped Cream

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Almond Flour Cream Cheese Crepes

4 from 51 votes

Recipe by Megan P, Photo Credit: Alexander Prokopenko Course: Breakfast, DessertCuisine: French

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

158

kcal

Have you tried Low Carb Almond Flour Cream Cheese Crepes before? In addition to being super simple to make, they are something many people enjoy.

Ingredients

• 4 ounces cream cheese softened

• 1/2 cup almond flour

• 1 tbsp coconut flour

• 4 large eggs

• 1/4 cup heavy cream

• 2 1/4 tsp truvia

• oil or butter for the pan

Directions

• In a blender combine cream cheese, eggs, almond flour, coconut flour, heavy cream,& truvia. Puree until well combined and smooth.
• Set a 8″ skillet over medium heat. Add a light coat of butter or oil to the pan. Once hot add just under a 1/4 cup batter to the pan and swirl it around till it covers the entire base. About a 6″ crepe.
• Cook util edges are golden brown and can be loosened with a spatula. Lift the pan and give it a shake, loosening the crepe and sliding it to one side.
• Flip the crepe and cook on the other side util lightly browned. Remove and lay parchment paper or a plate with lid. If you plan to keep lidded simply sperete each crepe with a piece of parchment paper in between to prevent sticking.
• Fill with anything you like. I love whipped cream sweetened with vanilla and truvia and a few raspberries. Drizzle with sugar free syrup.
• Enjoy!