2-ingredient keto cream cheese crepes are the quiet hero of a low-carb breakfast. Just softened cream cheese and eggs make a delicate, slightly tangy batter that cooks into thin, flexible crepes in minutes. Top them with berries and a drizzle of heavy cream and you'd never guess there's no flour involved.
Craving the delicate, paper-thin texture of a classic crepe but sticking to a low-carb lifestyle? You’ve just found your new go-to breakfast! These keto cream cheese crepes are unbelievably simple, requiring just two main ingredients for the batter. They cook up in minutes, delivering a rich, slightly tangy flavor that pairs perfectly with a handful of fresh berries and a dollop of cream. Say goodbye to complicated keto baking and hello to instant breakfast bliss!
Ingredients
• For the Crepes
• 2 oz / 56g full-fat cream cheese, softened
• 2 large eggs
• For the Topping
• ½ cup / 75g (2.65 oz) mixed berries, fresh or frozen
• 2 tsp / 10ml heavy whipping cream
Instructions
1. Directions
2. In a microwave-safe bowl, gently melt the cream cheese for about 15-20 seconds until it’s soft and stirrable.
3. Add the eggs to the softened cream cheese, one at a time. Use a whisk or an immersion blender to mix thoroughly after each addition until the batter is completely smooth and free of lumps.
4. If desired, stir in optional flavorings like a pinch of cinnamon or a drop of vanilla extract.
5. Heat a non-stick skillet or crepe pan over medium-low heat. Lightly grease the pan with butter or coconut oil.
6. Pour approximately ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle.
7. Cook for 1-2 minutes, or until the edges begin to lift and the surface appears set. Carefully flip with a thin spatula and cook for another 30-60 seconds on the other side.
8. Slide the finished crepe onto a plate and repeat with the remaining batter.
9. Serve warm, topped with fresh mixed berries and a drizzle of heavy whipping cream.
Nutritional Information
• Nutrition (per serving)
• Calories: 162
• Fat: 14.2g
• Protein: 7.7g
Pro Tips
• For the smoothest batter, ensure your cream cheese is very soft and your eggs are at room temperature before mixing.
• Keep the pan on medium-low heat to prevent the crepes from browning too quickly before they are fully cooked through.
• Wait until the edges of the crepe begin to lift from the pan and the surface looks dry before attempting to flip. Use a thin, flexible spatula for best results.
• Cooked crepes can be stored in the refrigerator for up to 3 days. Stack them with parchment paper in between to prevent sticking.
FAQ
Q: Why is my keto crepe batter lumpy
A: Lumpy batter is usually caused by cold cream cheese. For the smoothest results, ensure your cream cheese is fully softened and your eggs are at room temperature before blending them together. An immersion blender can also help eliminate any remaining lumps.
Q: How do I flip these crepes without them tearing
A: The key is to cook on medium-low heat and be patient. Wait until the edges of the crepe begin to lift away from the pan and the surface looks dry and set. Then, use a thin, flexible spatula to carefully slide underneath and flip.
Q: Can I make these keto crepes ahead of time
A: Yes, you can store cooked crepes in the refrigerator for up to 3 days. To prevent them from sticking, stack them with a layer of parchment paper in between each crepe.
Q: Can I use this recipe for savory keto crepes
A: Absolutely. This recipe is a perfect neutral base. For a savory version, simply omit any sweet flavorings like vanilla and add a pinch of salt, herbs, or garlic powder to the batter instead.
Pro Tips
- Melt the cream cheese in the microwave for 15-20 seconds and use room temperature eggs. A soft, lump-free base is the difference between silky crepes and a lumpy batter.
- Keep the pan on medium-low and swirl the batter immediately after pouring about ¼ cup into the centre. Cream cheese crepes brown much faster than flour ones, so gentle heat is essential.
- Wait for the edges to lift and the surface to look dry before flipping, and use a thin, flexible spatula. Flip too early and the crepe will tear.
- For a savoury version, skip the vanilla and fill the crepes with shredded chicken and spinach. For dessert, add a pinch of cinnamon to the batter and top with berries and cream as written.
- Cooked crepes can be stacked with parchment between them and refrigerated for up to 3 days. Warm them briefly in a dry skillet before filling.
Frequently Asked Questions
Why did my cream cheese crepes tear when I flipped them?
They were likely flipped too early or the heat was too high. Let the edges lift and the surface dry out, then use a thin spatula to turn them gently and cook the second side only 30-60 seconds.
Can I make these crepes ahead of time?
Yes. Stack the cooked crepes with parchment between them and refrigerate for up to 3 days. Rewarm one at a time in a dry non-stick pan before adding the berry topping.
Are cream cheese crepes really keto-friendly?
With just 2.5g carbs per serving and 14.2g fat, they're about as keto as breakfast gets. The batter contains only cream cheese and eggs, so there's no hidden flour or starch.
Can I freeze these crepes?
Yes, freeze them flat with parchment between layers for up to a month. Thaw in the fridge overnight and warm in a skillet to restore their flexibility.
Recipe card below.
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2-Ingredient Keto Cream Cheese Crepes
Ingredients
Method
- Directions
- In a microwave-safe bowl, gently melt the cream cheese for about 15-20 seconds until it's soft and stirrable.
- Add the eggs to the softened cream cheese, one at a time. Use a whisk or an immersion blender to mix thoroughly after each addition until the batter is completely smooth and free of lumps.
- If desired, stir in optional flavorings like a pinch of cinnamon or a drop of vanilla extract.
- Heat a non-stick skillet or crepe pan over medium-low heat. Lightly grease the pan with butter or coconut oil.
- Pour approximately ¼ cup of batter into the center of the pan, immediately swirling the pan to spread the batter into a thin, even circle.
- Cook for 1-2 minutes, or until the edges begin to lift and the surface appears set. Carefully flip with a thin spatula and cook for another 30-60 seconds on the other side.
- Slide the finished crepe onto a plate and repeat with the remaining batter.
- Serve warm, topped with fresh mixed berries and a drizzle of heavy whipping cream.
- Keep the pan on medium-low heat to prevent the crepes from browning too quickly before they are fully cooked through.
