Low Carb Coconut & Cherry stuffed crepes

My beauties, I have tried so many versions of healthy crepes until know that I think I will apply for some crepe tasting show 😛

The simplest low carb crepe recipe you can find is using just two ingredients – eggs and cream cheese. Not going to lie, but for me, this combination is just not IT. It tastes a bit eggy… I tried making that type of crepes and I truly wasn’t satisfied.

It’s a bit like substituting almond milk for milk. Almond milk tastes good, it just does not taste like milk. It’s a different drink and you need to make peace with that.

However, these CREPES ARE BOMB! I made them using only 4 ingredients and guys I have to say: “DAMN! THEY ARE GOOD!”



Keto crepes and pancakes tend to be more fragile because they lack the gluten found in wheat, so I would definitely recommend you to get a non-stick pan. I have to say they’re life-savers. 

Low Carb Coconut & Cherry stuffed crepes

A light, airy & filling combination of delicious coconut and sour cherries. A magical protein treat!

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings 6 crepes


Coconut crepes

  • 40g coconut flour
  • 50g gluten- free oat flour
  • 1 scoop Light digest coconut protein powder
  • 2 whole eggs
  • 250ml almond milk
  • 1 tbsp flax seeds ground
  • 100ml egg whites


  • 100g greek yogurt
  • 3-4 tbsp cherry jam


  1. Whisk the wet ingredients in a bowl and then add the dry ingredients inside.

  2. Heat a non-stick pan/skillet with some oil over medium heat.

  3. Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly.

  4. Cook for about 1-2 minutes or until you can easily lift a side of the crepe (don’t try to flip the crepe too early).

  5. After you carefully flipped the crepe, cook for a further 1-2 minutes.The ground flax seeds will make the batter become thicker, so add a little bit more milk or water.

  6. Fill your crepes with the above or other topping.

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