For Those Sunday Mornings!
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.
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 🙂
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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