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Gluten-Free Low-Carb Crepes

May 11, 2014 By elviira 2 Comments

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Gluten-Free Low-Carb Crepes | Low-Carb, So Simple!

Here is my take on gluten-free low-carb crepes. I developed this recipe from scratch, mainly because I wanted to satisfy my everlasting need for research and development — and of course to create as palatable result as possible.

 


 

Gluten-Free Low-Carb Crepes with Strawberries and Whipped Cream | Low-Carb, So Simple!

 

 

Tips for making the crepes

For the best tasting and feeling (yes, the mouthfeel) crepes, be sure to use high-quality coconut flour. Gritty and flaky coconut flour produces gritty and flaky crepes, and powerful-tasting coconut flour produces dull-tasting crepes. You want to find coconut flour which has almost no odor and is fine, white and smooth, just like wheat flour.

You can sift the dry ingredients for the smoothest and guaranteed lump-free result.

In case you don’t find extra large eggs, you can use normal eggs. It shouldn’t make too much difference. You might want to reduce the amount of cream cheese by 1 oz (30 g), though.

Be sure to use nonstick griddle and an ample amount of butter to guarantee that the crepes will be easy to flip and to remove from the griddle.

Medium heat produces best results. Higher temperatures naturally burn the crepes easily, and with low temperatures you are just wasting your time.

So, let’s take a closer look at the process:

Take a small bowl and add there the coconut flour…

Gluten-Free Low-Carb Crepes; Adding the Coconut Flour | Low-Carb, So Simple!

 

…erythritol crystals…

Gluten-Free Low-Carb Crepes; Adding the Erythritol | Low-Carb, So Simple!

 

…and the whey protein.

Gluten-Free Low-Carb Crepes; Adding the Whey Protein| Low-Carb, So Simple!

 

Mix well…

Gluten-Free Low-Carb Crepes; Mixing the Dry Ingredients | Low-Carb, So Simple!

 

…until well mixed.

Gluten-Free Low-Carb Crepes; Well-Mixed Dry Ingredients | Low-Carb, So Simple!

 

Place the eggs…

Gluten-Free Low-Carb Crepes; Adding Eggs | Low-Carb, So Simple!

 

…and the cream cheese in a large bowl.

Gluten-Free Low-Carb Crepes; Adding the Cream Cheese | Low-Carb, So Simple!

 

Beat with an electric mixer until there are no lumps.

Gluten-Free Low-Carb Crepes; Beating | Low-Carb, So Simple!

 

Add gradually the dry ingredient mixture, beating all the time.

Gluten-Free Low-Carb Crepes; Adding the Dry Ingredients | Low-Carb, So Simple!

 

Give it the final beat. Cover the batter and let it stand at room temperature for 30 minutes.

Gluten-Free Low-Carb Crepes; Some more Beating | Low-Carb, So Simple!

 

Heat a griddle over medium heat. I use 8-inch (20 cm) griddle. Add a generous amount (1–2 teaspoons) of butter to the hot griddle and let the butter melt completely.

Gluten-Free Low-Carb Crepes; Melting Some Butter | Low-Carb, So Simple!

 

When the butter is not foaming anymore, pour about 1/3 cup (80 ml) of the batter onto the griddle…

Gluten-Free Low-Carb Crepes; Adding Batter on the Griddle | Low-Carb, So Simple!

 

…or until the bottom of the griddle is very thinly covered by batter.

Gluten-Free Low-Carb Crepes; Batter on the Griddle | Low-Carb, So Simple!

 

Cover the griddle and cook the crepe until the bottom is light brown and there is no fluid left on top.

Gluten-Free Low-Carb Crepes; Covered Griddle | Low-Carb, So Simple!

 

Flip the crepe.

Gluten-Free Low-Carb Crepes; Flipping the Crepe | Low-Carb, So Simple!

 

Cook until the bottom of the other side has got some color.

Gluten-Free Low-Carb Crepes; Cooking the Other Side | Low-Carb, So Simple!

 

Ready!

Gluten-Free Low-Carb Crepes; Ready Crepes | Low-Carb, So Simple!

 

 

 

 

 

Gluten-Free Low-Carb Crepes

Print this recipe
Gluten-Free Low-Carb Crepes | Low-Carb, So Simple!
elviira
May 11, 2014
by elviira

Ingredients

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

Instructions

  1. Mix the coconut flour, erythritol and whey protein in a small bowl.
  2. Place the eggs and the cream cheese in a large bowl. Beat with an electric mixer until there are no lumps of cream cheese.
  3. Add gradually the dry ingredient mixture, beating all the time while adding.
  4. Cover, and let the batter stand for 30 minutes at room temperature.
  5. 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.
  6. 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.
  7. Cover the griddle and cook the crepe until the bottom is light brown and there is no fluid left on top.
  8. Flip over, and cook until the bottom of the other side has got some color.
  9. Repeat with remaining batter.
  10. Serve the crepes hot or warm.

Tags

carbs under 5,
coconut flour,
dessert,
whey protein
© 2025 Images, text and recipe fully copyrighted by Low-Carb, So Simple
https://www.lowcarbsosimple.com/gluten-free-low-carb-crepes/

 


 

Nutrition information Protein Fat Net carbs kcal
In total: 64.9 g 58.8 g 10.2 g 833 kcal
Per crepe if 6 crepes in total: 10.8 g 9.8 g 1.7 g 139 kcal

 

 

 

My crepe experiments

Just very shortly about my crepe experiments and some lessons learnt.

Like said, I was missing a proper recipe for gluten-free low-carb crepes. I had tried some recipes in the past, but not very successfully. Usually the problem was that the crepes were not holding too well together. You just couldn’t get very thin crepes, they were tearing in pieces when handling them.

Another problem was that in some recipes the ingredients were low-carb, but not gluten-free or otherwise healthy.

Moreover, I wanted to do experiments myself to see if I would be able to create the ultimate recipe for gluten-free low-carb crepes.

To achieve the smoothest result, I wanted to use fine-textured ingredients. Almond flour would have been too coarse, so I decided to try how coconut flour works.

With coconut flour I naturally needed eggs. I was pondering other ingredients and wanted to give a try to whey protein and cream cheese. Then just some erythritol as sweetener, since it helps the crepes hold better together than for example stevia.

I noticed that without cream cheese the result was tough and chewy, so cream cheese gives certain softness and slight fluffiness.

However, too much cream cheese made the crepes too fragile and they didn’t hold that well together. Too much whey protein made the crepes hard and the edges were curling in a nasty way.

It was all about the balance and the optimal ratios between different ingredients.

 

Gluten-Free Low-Carb Crepes | Low-Carb, So Simple!

 

 

Tips for variation

For even more prominent vanilla flavor, you can add 1/2 teaspoons organic vanilla extract to the batter.

If you would like to make savory crepes, just replace the vanilla-flavored whey protein with unflavored whey protein, and omit the erythritol. You can add a pinch of salt or your favorite herbs to the batter.

You can use these crepes just like you would use normal wheat flour based crepes. Personally, I prefer to serve the crepes either topped with mixture of organic cinnamon and erythritol crystals…

Gluten-Free Low-Carb Crepes Sprinkled with Mixture of Erythritol Crystals and Cinnamon | Low-Carb, So Simple!

 

…or with fresh strawberries and whipped cream — and topped with Sugar-Free Hot Fudge Sauce.

Gluten-Free Low-Carb Crepes with Strawberries, Whipped Cream and Hot Fudge Sauce | Low-Carb, So Simple!

 

I even made a cake for Mother’s Day using crepes and Hot Fudge Sauce.

By the way, the Hot Fudge Sauce will be my next week’s recipe, stay tuned if you want to get a recipe which truly pampers your taste buds… ooh la la!

UPDATE: Here is the link to the Sugar-Free Hot Fudge recipe!

 

Layer Cake Made from Crepes and Hot Fudge Sauce | Low-Carb, So Simple!

 

 

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Filed Under: Breakfasts, Desserts, Pancakes & Waffles Tagged With: carbs under 5, coconut flour, dessert, whey protein

Previous Post: « Sugar-Free Cantaloupe Agua Fresca (Vegan)
Next Post: Sugar-Free Hot Fudge Sauce »

Reader Interactions

Comments

  1. Ivana

    May 11, 2014 at 16:04

    I was wondering if there was an alternative to the coconut flour?

    Reply
    • elviira

      May 11, 2014 at 18:37

      Hi Ivana, unfortunately not in this recipe. This recipe is especially developed for coconut flour. Psyllium husks would be something to experiment, but most probably the texture will be completely different and you have to tweak heavily the amounts of other ingredients.

      Reply

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Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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