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    Home » Keto Breakfast » Lemon Crepes with Whipped Raspberry Cream Cheese

    Published: May 4, 2016 · Modified: Jun 28, 2022 by Carolyn

    Lemon Crepes with Whipped Raspberry Cream Cheese

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.1K shares
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    Make your Mother’s Day extra special with this low carb, grain free crepe recipe. With a creamy raspberry filling and a tangy raspberry puree, you really will make your Mother’s day. This post is sponsored by Red Raspberries.

    Low Carb Lemon Crepes with Raspberry Cream Cheese Filling

    This is one of those recipes that almost didn’t get made. Not because it wasn’t a good idea or I didn’t want to. Not because I didn’t have the ingredients on hand. And not because I was too busy (I’m never too busy for raspberries!). But because each of the elements that make up this dreamy low carb creation tasted so good, I was tempted to eat them all on their own. Seriously, friends, the struggle is real. And quite frankly, I blame the frozen raspberries.

    Delicious low carb, sugar-free Mother's Day Brunch recipe. Lemony crepes with raspberry cream cheese.

    I have such a thing for raspberries that I often buy bags of the frozen berries for use in a recipe and they manage to disappear before I get a chance. Raspberries are the highest in fiber and the lowest in natural sugars of any of the berries, so a handful of frozen berries makes a great low carb snack. They also have plenty of phytochemicals and are a fabulous source of vitamins C and K, as well as manganese. Nothing beats a fresh raspberry…except maybe a frozen one, because all that healthy goodness gets locked in during the flash freezing process.

    Healthy low carb snack: frozen raspberries!

    This time, I managed to leave the frozen raspberries alone long enough to have some for this Mother’s Day Brunch recipe I had in mind. Lovely soft grain-free crepes with a raspberry cream cheese filling and drizzled with a rich raspberry puree. It was the whipped raspberry cream cheese that tripped me up first. I tasted a little as I was mixing it up, as any good recipe developer should, and it took all my willpower not to just keep spooning it directly into my mouth. I then made the raspberry puree and yes, that too took immense willpower not to devour. Finally, I whipped up the lemon crepes and…well, you get the idea. I kind of maybe intentionally messed up the first crepe out of the pan because then I had to eat it. Oh darn!

    Oh and if you’re looking for a glorious raspberry dessert, check out this Easy Raspberry Mousse from Fearless Dining. Switch the sugar to a low carb sweetener and you’re in business!

    Whipped Raspberry Cream Cheese. This low carb treat is heavenly! Spread it on your favourite keto pancakes, crepes or waffles. Or just eat it with a spoon!

    See? The frozen raspberries nearly did me in at every stage of this recipe. But my monumental self-control was worth it because all of the separate elements come together for a brunch recipe that will make your Mother’s Day truly special. You won’t regret it. But…if you find that you just want to make the whipped raspberry cream cheese and spoon it directly into your mouth while standing at the blender? I won’t blame you one little bit.

    KitchenAid giveaway.

    Want to have an extra special Mother’s Day? Enter to win one a “Raspberry Ice” KitchenAid mixers from the Red Raspberries! Check out their Spring Fling Sweepstakes. And be sure to follow them on social media for lots of wonderful frozen raspberry ideas. Check them out on Pinterest, Twitter, and Instagram!

    Lemon Crepes with Whipped Raspberry Cream Cheese

    With a creamy raspberry filling and a tangy raspberry puree, these low carb, grain free lemon crepes will make any day special.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 crepes
    Calories: 341kcal

    Ingredients

    Whipped Raspberry Cream Cheese

    • 1 ½ cups frozen raspberries
    • ¼ cup water
    • 8 ounces cream cheese softened
    • ¼ cup powdered Swerve Sweetener

    Raspberry Sauce:

    • Raspberry puree from whipped cream cheese
    • 1 tablespoon fresh lemon juice
    • 1 ½ teaspoon powdered Swerve Sweetener

    Lemon Crepes:

    • 4 ounces cream cheese softened
    • 4 large eggs
    • ¾ cup almond flour
    • 2 tablespoon Swerve Sweetener
    • ¼ cup almond milk
    • 1 tablespoon lemon zest
    • Pinch salt
    • Butter for the pan
    • Powdered Swerve sweetener for sprinkling if desired

    Instructions

    Whipped Raspberry Cream Cheese:

    • Thaw raspberries and add to a blender or food processor. Add water and blend until well pureed. Remove half of the puree and set aside for the raspberry sauce.
    • Add cream cheese and sweetener to the remaining raspberry puree in the blender and blend until smooth. Transfer to a bowl and refrigerate until crepes are ready.

    Raspberry Sauce:

    • Whisk together the remaining raspberry puree, lemon juice and sweetener. Set aside.

    Lemon Crepes:

    • Lay a large dish towel flat on the counter.
    • In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk, lemon zest, and salt. Puree until smooth and well combined.
    • Set a 10-inch skillet over medium-low to low heat. Add just enough butter to the pan to lightly coat it. Once hot, add a few tablespoon of batter to the pan and swirl or spread into a thin layer that reaches the edges. (I find that after the first one, it's best not to re-grease the pan very often...if you have a good non-stick pan, they should come up easily).
    • Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
    • Flip and cook on the other side until lightly browned. Remove and lay on dish towel, then continue with remaining batter, laying each crepe on the towel. You will get about 12 crepes.
    • Spread each crepe with whipped raspberry cream cheese and fold or roll up. Drizzle with raspberry sauce and sprinkle with powdered sweetener, if desired.

    Notes

    Serves 6 (two crepes each). Each serving has 6.71g NET CARBS.
    Food energy: 341kcal
    Total fat: 26.63g
    Calories from fat: 239
    Cholesterol: 186mg
    Carbohydrate: 9.26g
    Total dietary fiber: 2.55g
    Protein: 11.10g
    Sugar Alcohols (erythritol): 17.5g
    Nutrition Facts
    Lemon Crepes with Whipped Raspberry Cream Cheese
    Amount Per Serving (2 crepes)
    Calories 341 Calories from Fat 240
    % Daily Value*
    Fat 26.63g41%
    Cholesterol 186mg62%
    Carbohydrates 9.26g3%
    Fiber 2.55g10%
    Protein 11.1g22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclosure: My thanks go out to the National Processed Raspberry Council for sponsoring this post. All thoughts and opinions are my own.

    Low Carb Lemon Crepes with Creamy Raspberry Filling. Keto Mother's Day Brunch!

    7.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Archie says

      March 27, 2021 at 5:17 pm

      5 stars
      This was Saturday morning brunch – truly divine! The lemony pancakes with luscious raspberry cream cheese filling and topped with tart raspberry sauce – phew – this one is a winner!! Carolyn, you are a magician to come up with recipes like this one! Just wow! The best part is it is so easy to make!

      Reply
    2. Lynn says

      October 10, 2019 at 11:08 am

      Is there anyway to make them with coconut flour instead of almond flour. If yes approximately what amount of coconut flour should replace the almond to have something similar?

      Reply
      • Carolyn says

        October 10, 2019 at 4:19 pm

        Not this recipe, I am afraid.

        Reply
    3. Diane says

      July 21, 2019 at 11:36 am

      Has anyone tried this with strawberries or blueberries? I am not a fan it raspberry.

      Thanks.

      Reply
    4. Vicki White says

      April 15, 2018 at 11:33 am

      Do you have nutrition info for just the crepes alone?

      Reply
    5. Kate says

      March 26, 2018 at 3:18 pm

      These look delicious! Would I be able to turn this into a crepe cake?

      Reply
      • Carolyn says

        March 26, 2018 at 4:35 pm

        Sure, I can’t see why not!

        Reply
    6. Amanda says

      March 06, 2018 at 10:20 am

      Can these be made in advance? I don’t want to freeze them, but I’m concerned about them getting mushy on me during transport. I’d love to make them for my mom. ☺

      Reply
      • Carolyn says

        March 06, 2018 at 10:41 am

        Yes, they can be made ahead. But they should be mostly kept in the fridge.

        Reply
    7. elen says

      February 07, 2018 at 12:40 pm

      5 stars
      HI Calories 341 is it for all 12 or just one of them 🙂 they look amazing. thanks for sharing.

      Reply
      • Carolyn says

        February 11, 2018 at 9:20 am

        It’s per serving.

        Reply
    8. Heather says

      January 12, 2018 at 11:35 am

      I have been such a fan of yours and your delicious recipes. I made these today and I am in heaven! This is my new favorite breakfast recipe! I feel like I’ve transported to a french creperie! Thank you for your amazing recipes!

      Reply
      • Carolyn says

        January 12, 2018 at 7:19 pm

        Now that’s a glowing review!

        Reply
    9. Sophie says

      April 27, 2017 at 10:06 pm

      I swear your sweet recipes are a LIFE SAVER on this low carb diet/lifestyle!!! cant wait to try this 🙂

      Reply
      • Carolyn says

        April 28, 2017 at 7:51 am

        So glad to hear it!

        Reply
    10. Mary Thornton says

      April 18, 2017 at 7:16 pm

      That look delicious

      Reply
    11. Bremda says

      February 09, 2017 at 12:16 pm

      Tried this today! What a great treat – delicious!!!

      Reply
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