Blueberry Crepes 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! So pair this recipe with a few raspberries, chopped strawberries or a blackberry or two based on your personal keto berry preferences. They will all work great!
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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 is actually pretty simple to make your own powdered sugar version of a sugar free sweetener when you have a few minutes and the right tools! You’ll appreciate this extra step when your filling is nice and smooth rather than having a grainy texture.
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? Do you top them with a keto, no sugar whipped cream or use our filling? You could even stuff them with some ham and cheese or maybe some chopped bacon and chives- there are so many ways to enjoy crepes and with this recipe, all the options are keto approved! We’d love to know how this recipe turned out for you and how you tweaked it to make it your own 🙂
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Macros per 3 crepes with filling:
• 390 Calories
• 32g of Fat
• 13g of Protein
• 7g of Net Carbs
| Serves |
| 2 people |
| Prep Time |
| 10 minutes |
| Cook Time |
| 30 minutes |
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| Servings: people |
- 2 oz. cream cheese
- 2 large eggs
- 10 drops liquid stevia
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 4 oz. cream cheese
- 1/2 tsp vanilla extract
- 2 tbsp So Nourished powdered erythritol sweetener
- 60 grams blueberries
- 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!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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We love this recipe! It took me a little practice to flip the crepes, but I’ve got it down now. I like to microwave the berries for 30 seconds to soften them up and then mix them into the cream cheese filling. Thank you for sharing this!
Microwaving the berries is an awesome idea!
I’m so grateful that you are posting such yummy recipes. Can I use Xylitol instead of the erythritol? I am new to Keto and haven’t bought all of these new ingredients yet
Xylitol is fine! Go for it.
Would you have any suggestions for a dairy (I’m cows milk intolerance) ketone recipes. I’m at a lost of how to increase my fat intake. I also have a meat and crustaceans allergy but can eat chicken and fish. Thanks Corine
We usually substitute coconut cream for heavy cream. Coconut and avocado is a great way to increase your fat without dairy. Plus, you can use olive oil in salads and veggies. A great website that follows a keto and paleo way of eating is http://www.ketodietapp.com/blog. Martina posts lots of dairy-free recipes or provides dairy-free substitutions. I think you’ll find them very helpful!
I love crepes, just had some the other day! I’ll have to try your recipe soon!
Please do! Maybe with homemade, sugar-free nutella 🙂