These crepes are just so easy to make and taste amazing, you won’t believe they’re keto!

This recipe takes about 5 minutes to prepare and 10-15 minutes to cook. You will have around 8 crepes.

Nutrition per portion:

Calories:  152 kcal | Carbohydrates: 2.6 g | Fiber: 1 g | Net Carbs: 1.6 g |Protein: 6.5 g | Fat: 13 g


  • 4 eggs 
  • 4 oz. cream cheese 
  • 3/4 cup almond flour 
  • Pinch of salt 
  • 1/4 tsp vanilla extract 
  • 1/4 cup unsweetened almond milk
  • 2 Tbs granulated erythritol 


  1. Add all the ingredients into a blender and blend for 1-2 minutes until you have a smooth batter. 
  2. Heat a 10 inch skillet with a little bit of butter. 
  3. When the butter is melted, pour 1/3 cup of batter to the pan and swirl or spread into a thin layer that reaches the edges. 
  4. Cook until edges are cooked and can be loosened with a spatula. 
  5. Flip and cook on the other side until lightly browned. 
  6. Remove from the pan, en repeat until you used up all the batter. 
  7. You can serve them with some berries, powdered erythritol, heavy whipping cream or even some keto nutella paste!

For our Dutch speaking fans:


We usually eat pancakes every Sunday for breakfast with the family. During the week, from Monday to Friday we stick to 2 meals a day; intermittent fasting. (*See note on the bottom of this page. )

We’ve tried out a lot of different keto pancakes recipes but none of them are as fluffy and tasty as these. Put some Strawberries and Keto Hazelnut Paste on top, and you have yourself the perfect combo to start of your day.



  1. First, separate the eggs, putting the whites in a large clean metal or glass bowl, and the egg yolks into another large bowl
  2. Add the almond milk to the egg yolks and mix.
  3. Mix the flours and baking powder. then gradually whisk into the wet ingredients and mix to a smooth thick batter, Add more milk or almond flour if you need to to get that consistency.
  4. Whisk the whites with the salt and erythritol until they form stiff peaks. Fold carefully into the batter with a spatula. Let sit for a few minutes before cooking.
  5. Heat a non-stick pan on a medium heat, lightly grease or use non stick spray.
  6. Pour some of your batter into the pan and fry for a couple of minutes until you see bubbles popping through the batter.
  7. If you want to add a couple of blueberries or strawberries add them before you flip.  Continue frying until both sides are golden.
  8. You can make these pancakes large or small, to your liking.


*Note: We integrated intermittent fasting into our lifestyle. Do not do this if you are a beginner in Keto, or just started out doing keto. Read more about intermittent fasting.

Find your ingredients on Amazon:

Almond flour: Amazon USAmazon GermanyAmazon UK

Coconut flour: Amazon USAmazon Germany, Amazon UK

Powdered Erythritol: Amazon USAmazon GermanyAmazon UK

Himalayan salt: Amazon USAmazon GermanyAmazon UK

Baking powder: Amazon USAmazon GermanyAmazon UK