Or any day you’d like a sweet, fresh breakfast, really.
We discovered these super simple, low carb crepes in the early beginnings of our keto diets but never really appreciated them until we started traveling. We finally understand the importance of easy to find ingredients because the more we travel the more trouble we have finding certain things. Last week, we spent days trying to find some heavy cream in Barcelona. Broccoli is also not common over here, but maybe just in our neighborhood.
The batter for these low carb crepes is simply cream cheese and eggs, though, we do add some sweetener and cinnamon because we think it gives them more authentic flavor. We tried these babies with loads of different berries throughout our travels and think blueberries work the best. Lucky for us, and the entire keto community, blueberries are just low carb enough to work. Unlike many other fruits, they’re only 10% sugar (according to the USDA). You can enjoy most berries on a low carb diet, and good thing too, they’re so versatile and yummy!
We usually keep our crepes simple by enjoying them with a bit of butter and Walden Farm’s Pancake Syrup. But because we couldn’t find any in Barcelona, we decided to make our own yummy, moist filling that reminded us of cake frosting! We thought about adding crushed blueberries to the frosting, but previous experience taught us that adding juicy berries to a frosting will end up in a weird, separated mess. Besides, we loved the burst of flavor from biting into each berry.
If you don’t have powdered erythritol, remember you can always make your own! Grab your Nutribullet or blender and throw in some granulated erythritol and blend until it’s powdery.
It really can’t get any simpler than that for a special Sunday breakfast. Let us know what your favorite filling is for crepes! Do you like them sweet or savory? We’d love to know 🙂
Blueberries & Cream Crepes
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This recipe makes 6 crepes. Macros per 3 crepes with filling:
• 390 Calories
• 32g of Fat
• 13g of Protein
• 7g of Net Carbs
Combine the cream cheese and eggs in a bowl and beat them with an electric hand mixer until completely smooth.
Add in the stevia, cinnamon, baking soda and sea salt. Combine that all together.
Heat up a medium-sized, nonstick pan on medium heat. Add in some butter or coconut oil to grease it lightly.
Pour in a bit of batter (about 1/4 cup at a time) while swirling the pan to help it spread to the edges. Cook until the edges start to crisp up (about 3 minutes per crepe). Wiggle a spatula around the edges to loosen them, then under the crepe gently and flip.
While the crepes are cooking, prepare your filling by combining the cream cheese, vanilla extract and powdered erythritol in a bowl. Beat with an electric hand mixer until smooth and creamy.
When the crepes have finished cooking, add a bit of the filling down the center of each crepe. Add some fresh blueberries, wrap it up and enjoy with extra cinnamon!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
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Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite foods are steaks and lava cakes. She loves cats, Harry Potter, working out and learning to speak Italian. After eating keto for 3 years, she’s sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.