Keto Crepe Rolls


For the Crepes:

  • 4 large eggs
  • 4 oz cream cheese, softened
  • 1/4 cup almond flour
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-2 tbsp erythritol or sweetener of choice (optional, for sweet crepes)

For the Filling (example: cream cheese filling):

  • 4 oz cream cheese, softened
  • 2 tbsp unsweetened almond milk
  • 1-2 tbsp erythritol or sweetener of choice
  • 1/2 tsp vanilla extract


  1. Prepare the Crepes Batter: In a blender, combine eggs, cream cheese, almond flour, heavy cream, vanilla extract, baking powder, salt, and erythritol (if using). Blend until smooth.
  2. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes, or until the edges start to lift and the crepe is set. Carefully flip and cook for another 1-2 minutes. Repeat with the remaining batter.
  3. Prepare the Filling: In a bowl, mix the softened cream cheese, almond milk, erythritol, and vanilla extract until smooth and creamy.
  4. Assemble the Crepe Rolls: Spread a thin layer of the filling over each crepe. Roll the crepes tightly and cut into bite-sized pieces if desired.

Nutrition Information (per crepe roll, assuming 8 crepe rolls)

  • Calories: 160
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 110mg
  • Sodium: 170mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 5g


  • Filling Variations: You can fill the crepes with various keto-friendly fillings such as whipped cream and berries, chocolate ganache, or savory options like smoked salmon and cream cheese.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

These keto crepe rolls are a versatile and delicious option for a low-carb breakfast, snack, or dessert.

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