Keto crepes with blueberries and cream cheese are delicate, indulgent, and far easier than they look. A blender-smooth batter of cream cheese and eggs cooks into thin, lacey crepes that wrap around a velvety sweetened cream cheese filling studded with fresh blueberries. At 6 g net carbs per serving, breakfast feels like a pastry shop run.
Craving a weekend-worthy breakfast that won’t derail your goals? Say hello to your new morning obsession! These delicate, keto-friendly crepes are unbelievably easy to whip up, even on a busy morning. Filled with a velvety cream cheese mixture and bursting with juicy blueberries, this is a breakfast that feels like a total indulgence but fits perfectly into a low-carb lifestyle. Get ready to flip for these!
Ingredients
• For the Keto Crepe Batter
• 2 oz / 56g cream cheese, softened
• 2 large eggs
• 10 drops liquid stevia, or to taste
• ¼ tsp ground cinnamon
• ¼ tsp baking soda
• ⅛ tsp salt
• For the Blueberry Cream Cheese Filling
• 4 oz / 112g cream cheese, softened
• ½ tsp vanilla extract
• 2 tsp (10 ml) powdered erythritol, or to taste
• ½ cup / 75g (2.65 oz) fresh blueberries
Instructions
1. Directions
2. In a mixing bowl or blender, combine the 2 oz (56.7 g) of softened cream cheese and the eggs. Blend or use an electric hand mixer until the batter is completely smooth and free of lumps.2. Add the liquid stevia, cinnamon, baking soda, and salt to the batter and mix until just combined.3. Heat a lightly greased nonstick skillet over medium heat. Pour about ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle.4. Cook for 2-3 minutes, or until the edges begin to lift and the surface appears set. Carefully flip the crepe and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter.5. While the crepes cool slightly, prepare the filling. In a separate bowl, use an electric mixer to beat the 4 oz (113.4 g) of softened cream cheese, vanilla extract, and powdered erythritol until light and creamy.6. Spread a layer of the cream cheese filling over each crepe, sprinkle with fresh blueberries, and then fold or roll them up to serve.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 400
• Fat: 35g
• Net Carbs: 6g (0.21 oz)
• Protein: 15g
Pro Tips
• For a silky-smooth, lump-free batter and filling, ensure your cream cheese and eggs are at room temperature before mixing.
• Keep your pan on a steady medium-low heat. If the pan is too hot, the crepes will cook too quickly and tear when you try to flip them.
• Once you pour the batter, immediately lift and swirl the pan to spread it into a thin, even circle. This is the secret to delicate, lacey crepes.
• Cook the crepes ahead of time and store them in the fridge, separated by parchment paper, for up to 3 days. Just whip up the filling when you’re ready to serve.
FAQ
Q: Can I make these keto crepes ahead of time
A: Yes, you can prepare the crepes in advance. Store them in the refrigerator for up to 3 days, with parchment paper between each crepe to prevent sticking. Prepare the fresh blueberry cream cheese filling just before you’re ready to serve.
Q: Why is my keto crepe batter lumpy
A: Lumpy batter is usually caused by cold ingredients. For a perfectly smooth, lump-free batter, make sure your cream cheese and eggs are at room temperature before you blend them together.
Q: Why are my crepes tearing when I flip them
A: If your crepes are tearing, your pan is likely too hot. Cook them on a steady medium-low heat to ensure they cook through without becoming too delicate to flip.
Q: How many net carbs are in these blueberry crepes
A: Each serving of these keto blueberry cream cheese crepes contains just 6 grams (0.21 oz) of net carbs, making it a perfect low-carb breakfast indulgence.
Pro Tips
- Keep the pan at a steady medium-low heat — if it runs too hot, the crepes cook too quickly and tear when you try to flip them.
- The moment the batter hits the pan, lift and swirl it into a thin, even circle. That's the secret to delicate, lacey crepes rather than thick pancakes.
- Use room-temperature cream cheese and eggs for both the batter and the filling; cold cream cheese leaves lumps that no amount of mixing will smooth out.
- Cook each crepe 2–3 minutes until the edges begin to lift and the surface looks set, then give the second side just 30–60 seconds.
- Beat the filling until light and creamy before spreading, and add the blueberries last so they stay whole and juicy inside the roll.
Frequently Asked Questions
Can I make these crepes ahead of time?
Cook the crepes ahead and keep them cool, but fill them just before serving so the crepes stay delicate and the blueberries stay fresh.
Are these crepes keto?
One serving has about 6 g net carbs with 35 g of fat. The batter is cream cheese and eggs, sweetened with liquid stevia instead of sugar.
Why did my crepes tear when I flipped them?
The pan was probably too hot — steady medium-low heat lets each crepe set gradually. Flip when the edges lift and the surface looks dry and set.
How do I keep the filling smooth?
Bring the cream cheese and eggs to room temperature first, then beat the filling with vanilla extract and powdered erythritol until it's light and creamy.
Recipe card below.
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Keto Crepes with Blueberries and Cream Cheese
Ingredients
Method
- Directions
- In a mixing bowl or blender, combine the 2 oz (56.7 g) of softened cream cheese and the eggs.
- Blend or use an electric hand mixer until the batter is completely smooth and free of lumps. 2.
- Add the liquid stevia, cinnamon, baking soda, and salt to the batter and mix until just combined. 3.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour about ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle. 4.
- Cook for 2-3 minutes, or until the edges begin to lift and the surface appears set. Carefully flip the crepe and cook for another 30-60 seconds on the other side.
- Transfer to a plate and repeat with the remaining batter. 5.
- While the crepes cool slightly, prepare the filling.
- In a separate bowl, use an electric mixer to beat the 4 oz (113.4 g) of softened cream cheese, vanilla extract, and powdered erythritol until light and creamy. 6.
- Spread a layer of the cream cheese filling over each crepe, sprinkle with fresh blueberries, and then fold or roll them up to serve.
- Keep your pan on a steady medium-low heat. If the pan is too hot, the crepes will cook too quickly and tear when you try to flip them.
- Once you pour the batter, immediately lift and swirl the pan to spread it into a thin, even circle. This is the secret to delicate, lacey crepes.
