Keto Crepes

Keto crepe made with cream cheese and almond flour served with fresh strawberries and blueberries topped with homemade keto Nutella, top down shot.

This keto crepe recipe is perfect for any occasion and versatile enough to go with just about anything! The best part is they are very easy and quick to whip up.

Course Dessert

Cuisine French

Keyword cream cheese with crepe, keto crepe recipe

Prep Time 1 minute

Cook Time 5 minutes

Total Time 6 minutes

Servings Crepes

Calories 235kcal

Ingredients

2 oz Cream Cheese
3 Eggs room temperature
1/2 tsp Vanilla Extract
1/2 Cup Almond Flour
2 tbsp Monkfruit Erythritol Blend or sweetener of choice
1/4 Cup Water

Instructions

Gather all the ingredients.
Put cream cheese in a microwavable bowl and microwave for approximately 20 seconds or until smooth and creamy when stirred.
Mix in room temperature eggs. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min.
Stir in Monkfruit Erythritol Blend and vanilla extract.
Add Almond Flour and combine well.
Lastly, add water and give it a really good whisking until everything is very well combined. To make a really smooth batter you can also use a hand mixer or a blender.
In a well-greased pan (I use cooking spray), heat on low and add enough batter to make a thin crepe while swirling the pan around. Cook on low heat for approx 2-3 minutes or until edges slightly brown.
Flip over and cook for 1 minute and carefully transfer to a plate.
Fill with Keto Nutella or your choice of filling.

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Nutrition