Low-Carb Crepes — Only 2g of Carbs per Crepe
Traditional crepes rely heavily on wheat flour and sugar.
After testing countless low-carb crepe recipes: almond flour, coconut flour, psyllium, and other exotic ingredients, I was repeatedly disappointed. The crepes either tore apart when folded, tasted like scrambled eggs, or were too fat and greasy.
So I did what had to be done: I created my own version.
This recipe uses a small amount of oat flour — a grain with a lower glycemic index that acts similar to traditional flour, and just the right amount of cream cheese to give the batter the elasticity it needs.
This version removes most of the carbs without compromising on flexibility or flavor — and it avoids the “omelet texture” trap many flour-less recipes fall into. With only 2 grams of carbs per crepe, they are amazing for low-carb diets. The small amount of oat flour offers better texture and taste with less glycemic impact.
Unlike many classic keto crepe recipes overloaded with fat (looking at you, butter and almond flour), this recipe lands on a better macronutrients balance: protein-richness from eggs, moderate fat amount from cream cheese, and fiber from oat flour.
Let’s dive in!
Recipe
Low-Carb Crepes — Only 2g of Carbs per Crepe
Ingredients
- 3 eggs
- 60 g cream cheese
- 50 g oat flour
- 300 ml milk
- 1 tbsp vegetable oil
- Salt and sugar or substitute
Instructions
- Add the cream cheese and 40 ml of milk to a bowl. Place it over a double boiler and heat gently, stirring continuously, until smooth and sauce-like. It's important to not skip this step — unmelted cheese will create clumps in the batter that are nearly impossible to break down.
- In a separate bowl, whisk the eggs.
- Add the oat flour to the eggs and mix thoroughly, until no lumps remain.
- Pour the cheese mixture into the egg base and mix well. Add the rest of the milk gradually, adjusting the consistency if needed.
- Add salt or sugar to taste, and stir in the vegetable oil.
- Heat a cast-iron or non-stick skillet over medium heat. Cook each crepe as you normally would, spreading the batter thin and flipping when the edges start to lift.
