This Low Carb Crepe Recipe is a thin and flexible recipe, which is made with cream cheese and psyllium husk. It’s a fail-safe 3-ingredient breakfast, ready in about 8 minutes.
Low Carb Crepe Recipe Ingredients
- 4 eggs
- 4 egg whites
- 2 tablespoon psyllium husks (whole) OR 1 tablespoon psyllium husk powder
- 4 tablespoon cream cheese, full fat
- Butter, for frying
How To Make Low Carb Crepe Recipe
- Blend the batter: Place the eggs, egg whites, psyllium husks (or powder), and cream cheese into a food processor, power blender, or a tall jug suitable for a stick blender. Blend on high until completely smooth. Note: Your batter will be very liquid, almost like water. This is normal.
- Heat the pan: Place a non-stick crepe pan or skillet (approx. 20 cm / 8 inches diameter) over medium heat. Add a knob of butter and let it melt to coat the bottom of the pan.
- Pour and swirl: Pour a small amount of batter into the hot pan. Immediately lift the pan and tilt/swirl it in a circular motion so the batter coats the entire bottom in a thin, even layer.
- Fry the crepe: Cook on medium heat for about 1-2 minutes. Watch closely; you want the top to look firm and dry (no longer liquid).
- Flip and finish: Carefully slide a spatula under the crepe and flip it over. Fry the other side for another 30-60 seconds until golden spots appear. Remove from the pan.
- Repeat: Continue the process with the remaining batter, adding a little more butter to the pan between crepes if necessary.
Recipe Tips
- Psyllium Texture Check: This is the most important variable. Whole psyllium husks look like tiny sticks. Psyllium husk powder looks like fine flour. If you have the powder, you must use half the amount (1 tablespoon), or your crepes will turn into a rubbery gel.
- The “Egg” Factor: To avoid an overly “eggy” taste, the addition of cream cheese is crucial. If you are very sensitive to egg flavor, adding vanilla extract or cinnamon (for sweet) or garlic powder (for savory) helps mask it completely.
- Pan Temperature: Don’t have the pan screaming hot. Medium heat is best. If it’s too hot, the batter will cook before you have a chance to swirl it to the edges, resulting in a thick, uneven omelet instead of a crepe.
- Consistency: Psyllium thickens as it sits. If the batter becomes too thick halfway through cooking the batch, whisk in a tablespoon of water or almond milk to thin it back down to a pouring consistency.
- Flipping: Do not try to flip too early. These crepes are delicate until set. Shake the pan gently; if the crepe slides freely, it’s ready to flip.
What To Serve With Low Carb Crepe Recipe
These crepes are a blank canvas for both sweet and savory fillings.
- Sweet: Sugar-free chocolate hazelnut spread (Keto Nutella), fresh berries, and whipped cream.
- Savory: Ham and Swiss cheese (melted inside).
- Breakfast: Scrambled eggs and spinach wrapped inside.
- Simple: Lemon juice and powdered keto sweetener.
How To Store Low Carb Crepe Recipe
- Refrigerate: Store cooled crepes stacked with a piece of parchment paper between each one (to prevent sticking) in an airtight container or zip-lock bag. They keep well in the fridge for 2-3 days.
- Reheat: These reheat beautifully. Warm them in a dry pan for 30 seconds per side, or microwave for 10-15 seconds.
- Freeze: You can freeze the stack (with parchment separators) for up to 3 months. Thaw in the fridge overnight.
Low Carb Crepe Recipe Nutrition Facts
- Calories: 103
- Total Fat: 6.6g
- Saturated Fat: 2.5g
- Cholesterol: 140mg
- Sodium: 150mg
- Total Carbohydrates: 3.5g
- Dietary Fiber: 2.3g
- Sugar: 0.6g
- Protein: 7.3g
- Net Carbs: 1.2g
Nutrition information is estimated per crepe (based on 6 crepes).
FAQs
Can I use almond flour instead?
This recipe relies on the gelling properties of psyllium husk to create a flexible sheet without gluten. Almond flour recipes exist, but you cannot swap it into this specific recipe, or it will fall apart.
Why did my crepes tear?
If they tore while flipping, they likely weren’t cooked long enough on the first side. The top needs to be fully set. Using a good non-stick pan is also non-negotiable for crepes.
Is this Keto?
Yes. With only 1.2g net carbs per crepe and healthy fats from eggs and cream cheese, this is an excellent keto staple.
Low Carb Crepe Recipe
Description
A flexible, 3-ingredient keto crepe made with cream cheese and psyllium that rolls up perfectly for sweet or savory fillings.
Ingredients
Instructions
- Blend all ingredients until smooth and liquid.
- Heat butter in a non-stick pan over medium heat.
- Pour batter and swirl to coat the pan bottom.
- Cook until top is firm (1-2 mins).
- Flip and cook the other side.
- Repeat with remaining batter.
Notes
- I used a crepe pan with a diameter of 20 cm. If your non stick pan is smaller, you could easily get eight crepes with your batter.
- The crepes taste good as is, but if you like, you could add 5 drops of stevia glycerite and vanilla/cinnamon to complement sweet fillings or add a pinch of salt/onion powder/garlic/paprika for savoury ones.
Low Carb Crepe Recipe
