Keto Strawberry Cream Cheese Crepes – Light, Sweet, and Low-Carb

If you’re craving something sweet but don’t want the carb overload, these Keto Strawberry Cream Cheese Crepes hit the spot. They’re thin, tender, and filled with a silky cream cheese mixture that tastes like cheesecake. Fresh strawberries add brightness without kicking you out of ketosis.

Whether it’s breakfast, brunch, or dessert, this recipe feels special but comes together in minutes. You’ll get classic crepe vibes with keto-friendly ingredients and no fuss.

Why This Recipe Works

• Low-carb structure: Almond flour and eggs create a flexible batter that cooks like traditional crepes without wheat flour.
• Silky, stable filling: Cream cheese and heavy cream whip into a smooth, pipeable filling that won’t ooze out.
• Freshness from berries: Strawberries add natural sweetness and acidity, balancing the rich filling.
• Easy technique: A blender batter and nonstick pan keep the process simple, even for beginners.
• Versatile sweetness: You control the sweetness using your favorite keto-friendly sweetener.

Ingredients

• For the crepes:
• 4 large eggs
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1/2 cup superfine almond flour
• 2 tablespoons coconut flour
• 2 tablespoons melted butter (plus more for the pan)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• Optional: 1–2 teaspoons granular or powdered keto sweetener
• For the filling:
• 8 ounces cream cheese, softened
• 1/3 cup powdered keto sweetener (adjust to taste)
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For the strawberries:
• 1 cup fresh strawberries, hulled and sliced
• 1–2 teaspoons powdered keto sweetener (optional, depending on sweetness)
• 1 teaspoon lemon juice (optional, for brightness)
• Optional toppings: A dusting of powdered keto sweetener, a dollop of whipped cream, or a drizzle of sugar-free strawberry syrup.

Step-by-Step Instructions

1. Blend the batter: Add eggs, almond milk, almond flour, coconut flour, melted butter, vanilla, salt, and sweetener (if using) to a blender. Blend until very smooth, about 20–30 seconds.

   Let the batter rest for 5 minutes to hydrate the coconut flour.

2. Prep the filling: In a bowl, beat softened cream cheese with powdered sweetener and salt until smooth. Add vanilla and heavy cream, then beat until thick, fluffy, and spreadable. Taste and adjust sweetness.
3. Toss the strawberries: Combine sliced strawberries with sweetener and lemon juice, if using.

   Set aside to macerate slightly while you cook the crepes.

4. Heat the pan: Use a nonstick 8–10 inch skillet or crepe pan. Warm over medium heat and lightly grease with butter. The surface should shimmer but not smoke.
5. Pour and swirl: Pour about 3 tablespoons of batter into the center of the pan.

   Immediately tilt and swirl to coat the bottom in a thin, even layer.

6. Cook gently: Cook for 60–90 seconds until edges look dry and lift easily. Flip carefully with a thin spatula and cook another 20–30 seconds. The crepe should be lightly golden, not crispy.
7. Repeat: Transfer cooked crepes to a plate and keep warm under a clean towel.

   Re-grease the pan as needed. You should get 8–10 crepes depending on pan size.

8. Fill and fold: Spread 1–2 tablespoons of cream cheese filling on each crepe. Add a spoonful of strawberries.

   Fold in half, then in half again, or roll up like a cigar.

9. Finish and serve: Top with extra strawberries, a light dusting of powdered sweetener, or a dollop of whipped cream. Serve warm or at room temperature.

Keeping It Fresh

• Refrigeration: Store plain crepes and filling separately for best texture. Crepes keep 3–4 days in an airtight container with parchment between layers.

  Filling keeps 4–5 days.

• Freezing: Freeze plain crepes up to 2 months. Stack with parchment and wrap well. Thaw in the fridge and warm gently in a nonstick pan.
• Make-ahead: You can assemble a few crepes up to 24 hours in advance.

  Add the strawberries right before serving to prevent sogginess.

• Reheating: Warm crepes over low heat in a nonstick pan or microwave in short bursts. Avoid high heat, which can dry them out.

Why This is Good for You

• Low in carbs: Almond and coconut flours keep net carbs in check, especially compared to traditional wheat crepes.
• Protein and fat: Eggs, cream cheese, and heavy cream offer a satisfying mix of protein and fat to keep you full longer.
• Berry boost: Strawberries add vitamin C, fiber, and antioxidants with fewer carbs than most fruits.
• Blood sugar friendly: Using keto sweeteners keeps sugar low while still delivering dessert-level flavor.

Pitfalls to Watch Out For

• Too thick batter: If your batter won’t swirl thinly, whisk in 1–2 tablespoons more almond milk to loosen it.
• Pan too hot: Overheating leads to cracking and burned spots. Medium heat is your friend.
• Skipping the rest: Letting the batter rest helps coconut flour absorb moisture and prevents gritty texture.
• Overfilling: Too much filling makes crepes tear.

  Use a thin layer and add extra fruit on top instead.

• Wrong sweetener form: Powdered sweetener blends smoothly. Granular can make the filling grainy.

Recipe Variations

• Chocolate swirl: Add 1 tablespoon unsweetened cocoa powder to the batter and 1–2 teaspoons more almond milk to maintain a pourable consistency.
• Lemon cheesecake filling: Add 1–2 teaspoons lemon zest and 1 tablespoon lemon juice to the filling. Serve with strawberries for a bright, classic combo.
• Strawberry ricotta: Swap half the cream cheese for full-fat ricotta for a lighter, slightly tangy filling.
• Dairy-free option: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.

  Grease the pan with coconut oil.

• Vanilla bean upgrade: Use vanilla bean paste instead of extract for a richer aroma and pretty specks.
• Nut-free crepes: Replace almond flour with 2 additional tablespoons coconut flour and increase almond milk slightly until the batter is thin and pourable. Flavor will differ but stays keto.

FAQ

Can I make the batter ahead of time?

Yes. Mix the batter and refrigerate up to 24 hours.

It may thicken as it sits, so whisk in a splash of almond milk before cooking to restore a thin consistency.

What’s the best pan for crepes?

A nonstick 8–10 inch skillet works great. A dedicated crepe pan with low sides makes flipping easier, but it’s not essential.

Which keto sweetener works best?

Powdered erythritol, allulose, or a monk fruit blend is ideal. Allulose dissolves very smoothly and gives the least cooling effect in the filling.

How do I keep crepes from tearing?

Use medium heat, a well-greased pan, and a thin, rested batter.

Flip when the edges lift easily and the surface looks set. If they still tear, your batter might be too thick or undercooked.

Can I use frozen strawberries?

You can, but thaw and drain them well. Frozen berries release more liquid, so keep the filling thicker or use them as a topping instead of inside the crepe.

Are these crepes gluten-free?

Yes, they’re naturally gluten-free since they’re made with almond and coconut flours instead of wheat flour.

How many carbs are in each crepe?

Exact counts vary by brand and portion size, but typically you’ll get about 2–3 net carbs per crepe without filling.

Add strawberries and filling and you’re usually around 4–6 net carbs per filled crepe. Always calculate based on your ingredients.

In Conclusion

Keto Strawberry Cream Cheese Crepes bring classic crepe elegance to a low-carb lifestyle without sacrificing flavor. The batter is simple, the filling is luscious, and the strawberries keep it fresh and bright.

Make them for brunch, prep them ahead for the week, or serve them as a light dessert. With a few smart techniques, you’ll get tender, bendy crepes every time—and zero compromise on taste.