Keto Crepes with Berries and Whipped Cream

Why This Is Strictly Keto

These crepes replace wheat flour with finely ground almond flour and rely on eggs and cream cheese for structure. There is no added sweetener — the berries and vanilla-scented whipped cream bring the sweetness — so the batter stays pure whole food.

Ingredients

• ¾ cup plus 1 tablespoon super-fine almond flour
• ½ cup cream cheese, softened
• 4 large eggs
• ¼ cup water
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Butter, for the pan

Topping

• ½ cup heavy cream, whipped with ½ teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

1. Blend the batter: Add the eggs, cream cheese, almond flour, water, vanilla and salt to a blender and blend for 1–2 minutes until completely smooth. Let the batter rest 5 minutes.

2. Heat the pan: Warm a 10-inch non-stick skillet over low heat and rub it lightly with butter.

3. Cook the first side: Pour in ¼ cup of batter, tilt the pan so it spreads into a thin, even layer and cook about 30 seconds, until the edges set.

4. Flip: Gently flip and cook another 30 seconds, until lightly golden. Stack the finished crepes on a plate.

5. Whip the cream: Whip the heavy cream with the vanilla until soft peaks form.

6. Fill and serve: Fold each crepe into quarters and serve two per person with the whipped cream and berries.

Nutritional Info (per serving, approximate)

Tips

• Keep the heat low — hot pans brown the crepes before they set.
• Use exactly ¼ cup of batter for a 10-inch pan so the crepes stay thin and do not tear.
• Check the edges before flipping; flipping too early is the most common way crepes tear.
• For a savory version, fill with smoked salmon and cream cheese, or sautéed spinach and goat cheese.
• Stack leftover crepes with parchment between each and refrigerate for up to 2 days.