Low-Carb Crepes: A Delicious Breakfast Alternative

I don’t know about you, but I need variety in my life—especially when it comes to breakfast. I must admit, I don’t eat breakfast every day. I’m not ever hungry until at least 10:00. My husband? He’s as steady as they come: bacon and eggs every single day without fail. But me? I need to mix it up. I’ve always loved crepes. My first taste was as a ten year old on a ski trip to Vail, Colorado. I still remember it like it was yesterday. I ordered my first crepe stuffed with Nutella and bananas. It was heaven on a paper plate.

Now that I’m living a low-carb lifestyle, I still crave those soft, foldable crepes—but without the sugar crash. That’s where this flourless, nut-flour-free crepe recipe comes in. It’s made with just a few ingredients: eggs, cream cheese, cinnamon, and vanilla. No almond flour, no coconut flour—just simple, real ingredients.

And let me tell you, these crepes are surprisingly light, flexible, and satisfying!

Simple Ingredients, Big Flavor

This recipe couldn’t be easier. Here’s what you need:

• Cream cheese and eggs are the base—blended together until silky smooth.
• A splash of vanilla extract and a sprinkle of cinnamon add warmth and flavor.
• Optional: a pinch of salt, a little sweetener (like monk fruit or stevia), or even a touch of melted butter or coconut oil for a more flexible crepe.

I sometimes add a teaspoon of ground flaxseed or psyllium husk powder if I want a little more structure, but it’s totally optional.

Pro Tip: Use a Small Skillet!

To get the best, thinnest crepes, a small nonstick skillet (6–8 inches) is your best friend. It allows the batter to spread evenly without becoming too thick, which is key to making a crepe—not a pancake. Just swirl the pan gently after pouring in the batter, and you’ll get a beautiful, thin circle every time. I use ceramic cookware from Caraway.

Low-Carb Crepe Filling Ideas

One of the best things about crepes is that you can dress them up however you like. Here are a few low-carb-friendly filling ideas:

Sweet Options:

• Peanut butter (just nuts and salt!) with a sprinkle of cinnamon
• Cottage cheese and fresh strawberries or raspberries
• Whipped cream with sugar-free jam or berry compote
• Greek yogurt and a drizzle of low-carb syrup
• Dark chocolate drizzle (like HU brand) with sliced almonds

Savory Options (just skip the cinnamon and vanilla in the batter):

• Scrambled eggs and shredded cheese
• Ham and cream cheese
• Smoked salmon, capers, and a smear of whipped cheese
• Spinach, mushrooms, and a little goat cheese

Make-Ahead & Storage

These crepes store beautifully:

• Refrigerate in an airtight container for up to 4 days
• Freeze with parchment paper between them for up to 2 months
• Reheat gently in a skillet or microwave

Perfect for batch prepping a week’s worth of breakfasts or quick lunches.

Nutritional Information (per crepe, based on a 4-crepe batch)

Calories: 90
Fat: 7g
Protein: 5g
Total Carbs: 1.2g
Fiber: 0g
Net Carbs: 1.2g

(Note: This does not include fillings.)

Whether you’re looking to shake up your breakfast routine or whip up a quick, light meal, these crepes hit the spot. I plan to try them stuffed with that just-nuts peanut butter very soon. I’ll let you know how it turns out—but I have a feeling it’ll be a new favorite.

Flourless Cream Cheese Crepes

Tana

Here’s a simple, low-carb, flourless crepe recipe using cream cheese and eggs as the base. It turns out thin, flexible, and delicious — perfect for sweet or even savory fillings. No almond or coconut flour needed.

Print Recipe Pin Recipe

Course Breakfast

Cuisine French

Servings 2

Ingredients

  

• 2 oz cream cheese room temperature
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• Optional: 1–2 tsp granular or liquid sweetener like monk fruit or stevia
• Optional for flexibility: 1 tsp melted butter or coconut oil
• Optional for extra structure: 1/2 tsp psyllium husk powder or ground flaxseed

Instructions

 

• Blend all ingredients in a blender or use an immersion blender until completely smooth (about 30 seconds). Let the batter rest 5–10 minutes to reduce bubbles.
• Heat a nonstick skillet (6-8-inch works best) over medium-low heat. Grease lightly with butter or coconut oil.
• Pour about 1/4 cup of the batter into the center of the pan, then tilt and swirl to spread it thin like a crepe.
• Cook for about 1–2 minutes, until the edges look set and the underside is lightly golden. Carefully flip with a thin spatula and cook another 30–60 seconds.
• Repeat with remaining batter, greasing the pan as needed.

Notes

Serving Ideas:
Sweet filling: Whipped cream + berries, nut butter + chocolate drizzle, cottage cheese + cinnamon
Savory option: Omit vanilla/cinnamon and fill with ham, cheese, spinach, or scrambled eggs

Keyword cream cheese, crepe, eggs, keto, low carboyhydrate, muffin, quick breakfast,low carb,english muffin