Gluten-Free Low-Carb Crepes

serves: 1 servings
Preparation + Cooking time:30 minutes
Meal Type: / Low Carb High Fat


  • 1/4 cup = 60 ml organic coconut flour
  • 2 tablespoons erythritol crystals
  • 2 tablespoons vanilla-flavored whey protein
  • 6 extra large organic eggs
  • 2 oz = 60 g unflavored, unsweetened full-fat cream cheese without food additives


  • Mix the coconut flour, erythritol and whey protein in a small bowl.
  • Place the eggs and the cream cheese in a large bowl. Beat with an electric mixer until there are no lumps of cream cheese.
  • Add gradually the dry ingredient mixture, beating all the time while adding.
  • Cover, and let the batter stand for 30 minutes at room temperature.
  • Heat a nonstick griddle over medium heat. Add a generous amount (1–2 teaspoons) of butter to the hot griddle and let the butter melt completely.
  • When the butter is not foaming anymore, pour about 1/3 cup (80 ml) of the batter onto the griddle, or until the bottom of the griddle is very thinly covered by batter.
  • Cover the griddle and cook the crepe until the bottom is light brown and there is no fluid left on top.