Low-Carb Strawberry & Cream Crepes

4.1 stars, average of 60 ratings

By Jo Harding, updated March 28 2021
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Strawberries and cream, a match made in heaven! Now made into the most heavenly keto breakfast. What I love about this recipe is that it’s sugar and sweetener free so for those of you who prefer no sweeteners at all, you’ll love this recipe.

These healthy low-carb breakfast crepes are sweetened with just fresh strawberries. You can of course add a few drops of stevia or a little erythritol if you prefer.

Breakfast or dessert? Which will you choose?

0 days, 0 hours, 10 minutes

Hands-on 10 minutes Overall 20 minutes

Allergy information for Low-Carb Strawberry & Cream Crepes

✔ Gluten free

✔ Dairy free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per serving)

Net carbs6.7 grams

Protein6.7 grams

Fat32.7 grams

Calories362 kcal

Calories from carbs 8%, protein 8%, fat 84%

Total carbs9.2 gramsFiber2.5 gramsSugars5.5 gramsSaturated fat20.3 gramsSodium348 mg(15% RDA)Magnesium21 mg(5% RDA)Potassium306 mg(15% EMR)

Ingredients (makes 2 servings)

Essential keto crepes:

1 large egg
3 large egg whites
3 tbsp coconut milk or heavy whipping cream (45 ml)
1 heaping tbsp coconut flour (12 g/ 0.4 oz)
1 ¹/₂ tsp psyllium husk powder or ground chia seeds (4 g/ 0.2 oz)
¹/₂ tsp cream of tartar or apple cider vinegar
¹/₄ tsp baking soda
Optional: pinch of sea salt
1 tbsp ghee, butter or virgin coconut oil (15 ml)

Filling:

³/₄ cup sliced strawberries (125 g/ 4.4 oz)
¹/₂ cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)
¹/₂ tsp vanilla powder, cinnamon or 1-2 tsp sugar-free vanilla extract
Optional: ¹/₂ - 1 tbsp powdered Erythritol, Swerve or 3 - 5 drop stevia to taste
Optional: crushed nuts, seeds or coconut for topping

Instructions

Prepare the crepes as per the Keto Essential Crepes (original recipe from the KetoDiet App:
Place the whole egg, egg whites and coconut milk into a bowl and whisk well. Add the coconut flour, psyllium powder, cream of tartar, baking soda and salt. Whisk well and then let it sit for 5-10 minutes. Whisk again. Add a dash of water if too thick.
Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin. The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking. You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.
Whip the cream using an electric whisk until thick peaks form. Stir through the vanilla powder. (If you wish you can add a little sweetener.)
Fill the crepes with whipped cream (or coconut cream) and slices of strawberry. Roll the keto crepes up and enjoy. Optionally, sprinkle with hemp seeds or crushed walnuts.
Enjoy fresh!

The crepes can be stored in the fridge for up to 5 days.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Essential Keto Crepes (KetoDiet app)
1.5 g	5.1 g	9.7 g	120 kcal
Strawberries, fresh
3.5 g	0.4 g	0.2 g	20 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g	1.1 g	22.8 g	220 kcal
Vanilla extract, powder (vanilla bean)
0.1 g	0 g	0 g	3 kcal
Total per serving
6.7 g	6.7 g	32.7 g	362 kcal