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Lemon Crepes with Whipped Raspberry Cream Cheese

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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!

5 from 1 vote
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Lemon Crepes with Whipped Raspberry Cream Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

With a creamy raspberry filling and a tangy raspberry puree, these low carb, grain free lemon crepes will make any day special.

Course: Breakfast
Cuisine: French
Servings: 12 crepes
Calories: 341 kcal
Ingredients
Whipped Raspberry Cream Cheese
Raspberry Sauce:
Lemon Crepes:
Instructions
Whipped Raspberry Cream Cheese:
  1. 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.
  2. 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:
  1. Whisk together the remaining raspberry puree, lemon juice and sweetener. Set aside.
Lemon Crepes:
  1. Lay a large dish towel flat on the counter.
  2. In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk, lemon zest, and salt. Puree until smooth and well combined.
  3. 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 tbsp 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).
  4. 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).
  5. 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.
  6. Spread each crepe with whipped raspberry cream cheese and fold or roll up. Drizzle with raspberry sauce and sprinkle with powdered sweetener, if desired.
Recipe 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!

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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

  1. The filling sounds so good just for a dessert!!!! How many carbs do you think it woud be per serving?

    Reply

    • Okay, so I calculated the filling at 4 servings (because it’s enough for the crepes at 6 but not on its own). Remember to halve the amount of berries and water because you take out half for the raspberry sauce…

      Food energy: 208kcal
      Total fat: 16.63g
      Calories from fat: 149
      Cholesterol: 62mg
      Carbohydrate 4.93g
      Total dietary fiber: 0.75g
      Protein: 3.74g

      Reply

  3. My daughter LOVES raspberries! I just made batch of raspberry muffins for her and put the rest of the berries in freezer wondering what to make with them bc I have to really limit our berries (BG spikes). I think she will love this!

    Reply

  7. These look beyond delicious and I Love, Love, LOVE the last pic. If I wasn’t sold before, you just slayed it with that pic. Making these Sunday for my mama-in-law. Thank you! Happy Mama’s Day to you and all the low-carb mama’s out there. (Well, ALL the mamas – lc or not!) =))

    Reply

  11. This is one seriously gorgeous recipe Carolyn. I love the raspberry cream cheese, it’s the perfect filling. I could happily demolish an entire plate of these.

    Reply

  15. I LOVE all things raspberry. When I’m getting ready for my workout I also sneak in a handful red raspberries. These crepes look like the perfect way to show off their beauty and flavor!

    Reply

  18. We made these for our Mother’s Day Brunch. My husband accidentally quadrupled the recipe instead of just doubling it and so I am still eating and loving these crepes every day. Happy Mother’s Day to me! Thanks!

    Reply

  24. 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

  26. 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

  30. 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

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