Low Carb Crepes Recipes

3 INGREDIENT LOW CARB CREPES

3 Ingredient Low Carb Crepes image

Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes!

Provided by Katrin Nürnberger

Time 8m

Number Of Ingredients 5

Ingredients

4 eggs
4 egg whites
2 tbsp psyllium husks (or 1 tbsp psyllium husk powder)
4 tbsp cream cheese (full fat)
butter (for frying)

Steps:

Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
Continue until all batter is used up.

Nutrition Facts : Calories 103 kcal, Carbohydrate 3.5 g, Protein 7.3 g, Fat 6.6 g, Fiber 2.3 g, Sugar 0.6 g, ServingSize 1 serving

LOW CARB CREPES

Low Carb Crepes image

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead.

Provided by archi-meg

Categories Breakfast

Time 25m

Yield 10 crepes, 3-5 serving(s)

Number Of Ingredients 4

Ingredients

4 eggs
1 cup light cream
1/4 cup buckwheat flour
1/4 cup vital wheat gluten

Steps:

Whisk all ingredients together.
Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.

Nutrition Facts : Calories 287.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 334.8, Sodium 126.4, Carbohydrate 10.5, Fiber 1, Sugar 0.9, Protein 11.8

LOW-CARB CASSAVA CREPES

Low-Carb Cassava Crepes image

Delicious, thin crepes that are grain free with a taste and texture just like traditional crepes. They can be used for savory or sweet dishes depending on if you add sugar or not. Depending on the brand of cassava flour you use, you might need to adjust the amounts.

Provided by ABcooking1

Categories Breakfast and Brunch Crepes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup milk
2 egg whites
2 tablespoons melted butter
1 tablespoon white sugar
2 teaspoons lemon juice
1 pinch salt
1 ⅓ cups cassava flour

Steps:

Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 45.7 g, Cholesterol 20.1 mg, Fat 7.1 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 132.4 mg, Sugar 6.2 g

LOW-CARB SAVORY BREAKFAST CREPES

Low-Carb Savory Breakfast Crepes image

What a delicious way to fix eggs for every day or for company! I load them with good-for-you veggies, too. Feel free to add ham or bacon to the egg mixture. You could also add other favorite low-carb veggies like zucchini or yellow squash. I have a light appetite and use this recipe for two people. That saves two more crepes for another day to use for a different breakfast, or to use for dessert with berries and cream after dinner.

Provided by Paula

Categories 100+ Breakfast and Brunch Recipes Crepes

Time 45m

Yield 2

Number Of Ingredients 11

Ingredients

2 ounces cream cheese, softened
2 eggs
⅓ cup almond flour
1 tablespoon almond milk
¼ cup diced yellow bell pepper
1 tablespoon diced onion
½ cup packed baby spinach leaves
2 mushrooms, sliced
2 eggs, beaten
1 pinch salt and ground black pepper
1 tablespoon grated Cheddar cheese

Steps:

Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 8.7 g, Cholesterol 385.2 mg, Fat 31.1 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 10.8 g, Sodium 331.2 mg, Sugar 2.8 g

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