Easy keto crepes recipe (2 ingredients) (2024)

Keto crepes are the perfect choice for a weekend delicious breakfast – with just 2 ingredients. This crepe recipe offers an amazing alternative to traditional crepes and one crepe contains only 0.3 grams of net carbs. These low carb crepes are delicate, soft, quick, and so easy to make.

Serve them with sugar-free condensed milk, low-carb jams, or go for a savory option with ham and cheese, lox, and many more delicious fillings!

• Keto-friendly, 0.3 g of net carbs in one crepe
• Sugar-free & gluten-free
• Great recipe for a delicious weekend breakfast that the whole family will love
• Versatile
• Delicate and soft texture and buttery flavor
• Easy keto crepes recipe

To make these delicious keto crepes you only need 2 simple ingredients:

• 5 eggs
• 125 g (5 ounces) mascarpone. You can use cream cheese instead of mascarpone.

+ some cooking oil to grease the pan (coconut oil/ olive oil/ ghee)

You can adjust the amount of batter and the number of crepes based on the following proportion:

1 egg = 25-28 g (1 ounce) of mascarpone

Optional add-ins:

for sweet crepes:

• vanilla extract
• erythritol

for savory crepes:

• salt
• seasonings (garlic powder, Italian seasonings)

Gather these tools for the recipe:

• Kitchen scale
• Blender/ immersion blender
• Mixing bowl
• Rubber spatula
• Small to medium non-stick skillet

1. The first step is to make the crepe batter. For that, add eggs and mascarpone to a bowl (or a blender) and blend until smooth.
2. Let the batter rest for 10 minutes.
3. Next, heat a pan over medium-high heat and lightly grease it.
4. Once the pan is hot, pour a scoop of the crepe batter onto one side of the hot pan and quickly tilt or twirl the pan in a circular motion to spread the batter evenly.
5. Cook the crepe for 1 minute until the bottom is set and the edges are dry and slightly brown, then flip it as soon as the bottom is cooked.
6. Cook the other side for an additional 30-40 seconds until set.
7. Transfer the crepe to a plate, serve it with your favorite fillings, and enjoy!

1. Use room temperature ingredients to achieve a smooth batter texture.
2. Make sure to use the right skillet or frying pan for cooking the crepes. You can use one of these options: crepe pan, non-stick s, skillet, or well-seasoned cast-iron frying pan.
3. Use a rubber spatula to flip the crepes more easily.
4. The skillet needs to be hot enough to create the perfect crepe with small holes and a beautiful golden color.
5. Keep a close eye on the crepes while cooking and adjust the temperature as needed. If the batter did not spread evenly, you can pour a small amount of batter in the areas where you want it to fill in.
6. Cover the baked crepes with a lid to keep them moist and prevent them from drying out.
7. Don’t worry if the first crepe doesn’t look perfect, the second one will be much better.

With this recipe you can expect to make about 9-10 crepes with 20 cm (7.8 inches) diameter.

1 egg+25 g (1 ounce) = 1-2 thin crepes.

There are countless delicious topping and filling options for tasty keto crepes. Find your favorite way of eating them with these ideas:

Sweet fillings:

• Sour cream
• Whipped cream
• Mascarpone
• Berries
• Cottage cheese
• Sugar-free condensed milk
• Chocolate sauce
• Keto Nutella
• Keto powdered sweetener
• Low-carb jams with chia seeds

Savory fillings:

• Sour cream
• Cream cheese
• Cheese
• Ham
• Smoked salmon or lox
• Cooked Bacon or Sausage

To store: in an airtight container in the fridge, for up to 3 days.

To freeze: Place a layer of parchment paper between the crepes to prevent sticking, then place them in a freezer bag and freeze.

To thaw: simply remove them from the freezer and let them thaw at room temperature for about 15-30 minutes. Alternatively, you can thaw them in the refrigerator overnight. Once thawed, the crepes are ready to be enjoyed or reheated as desired.

Nutritional value

Servings: 9-10

Calories 95

Disclaimer:The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.

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