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May 4, 2016

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.

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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
Print
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
  • 1 1/2 cups frozen raspberries
  • 1/4 cup water
  • 8 ounces cream cheese softened
  • 1/4 cup powdered Swerve Sweetener
Raspberry Sauce:
  • Raspberry puree from whipped cream cheese
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp powdered Swerve Sweetener
Lemon Crepes:
  • 4 ounces cream cheese softened
  • 4 large eggs
  • 3/4 cup almond flour
  • 2 tbsp Swerve Sweetener
  • 1/4 cup almond milk
  • 1 tbsp lemon zest
  • Pinch salt
  • Butter for the pan
  • Powdered Swerve sweetener for sprinkling if desired
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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Filed Under: Breakfast, Gluten Free, Low Carb, Other Desserts, Popular Posts Tagged With: cream cheese, lemon, raspberries

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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.

Reader Interactions

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Comments

  1. deb gudgeon says

    May 4, 2016 at 6:43 am

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

    Reply
    • Carolyn says

      May 4, 2016 at 8:32 am

      Hang tight, it will take me a bit to calculate that…

      Reply
    • Carolyn says

      May 4, 2016 at 9:01 am

      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
  2. Taylor @ Food Faith Fitness says

    May 4, 2016 at 8:28 am

    Crepes are my FAVORITE way to start the day! And raspberry and lemon is such a classically delicious combo. I’m glad my mom is in a different country, so I don’t have to share 😉 Pinned!

    Reply
  3. Debbie Fore says

    May 4, 2016 at 8:50 am

    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
  4. Carrie says

    May 4, 2016 at 9:15 am

    These look amazing!! I can’t wait to try them!

    Reply
  5. KarenJo says

    May 4, 2016 at 9:55 am

    Two of may favorite things! I am in heaven 🙂

    Reply
  6. [email protected] a Dash of Cinnamon says

    May 4, 2016 at 10:10 am

    I love the raspberry filling part! I reminds me of when I loved the flavored cream cheeses like strawberry or mixed berry before I realized how much added sugar was in it. I may just have to make my own flavored cream cheese now with real fruit!

    Reply
  7. Karen says

    May 4, 2016 at 11:25 am

    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
  8. Stephanie says

    May 4, 2016 at 12:09 pm

    These look totally dreamy – i love anything lemon!

    Reply
  9. Erica Kastner says

    May 4, 2016 at 1:27 pm

    Ugh. First you had me at lemon, then you REALLY had me a whipped raspberry cream cheese. 🙂

    Reply
  10. Ashley @ Wishes and Dishes says

    May 4, 2016 at 2:41 pm

    I can totally see how the ingredients would get eaten before the recipe gets made! This is calling out my name right now! lovely photos…

    Reply
  11. Kim Beaulieu says

    May 5, 2016 at 1:51 am

    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
  12. Angie | Big Bears Wife says

    May 5, 2016 at 8:37 am

    You had me at “raspberry cream cheese filling and drizzled with a rich raspberry puree” haha. The look perfect.

    Reply
  13. Erin @ Texanerin Baking says

    May 5, 2016 at 2:39 pm

    Oh, I love frozen raspberries! And you put them to such great use with this recipe. That second picture looks SO dreamy. I sure wish I had a plate of this in front of me!

    Reply
  14. colleen kennedy says

    May 5, 2016 at 6:20 pm

    I haven’t made crepes in a LONG time! Your beautiful dish is making me want some stat! Loving the Raspberry Cream!

    Reply
  15. Nutmeg Nanny says

    May 6, 2016 at 6:10 am

    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
  16. Barbara Schieving says

    May 6, 2016 at 6:51 am

    This is a breakfast I could fall in love with.

    Reply
  17. Gina @ Running to the Kitchen says

    May 7, 2016 at 8:17 am

    Those crepes are perfection. I wish we did a Mother’s Day brunch now because I know mine would love these!

    Reply
  18. txgrandma says

    May 12, 2016 at 9:07 am

    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
  19. Julie @ Willow Bird Baking says

    June 4, 2016 at 3:36 pm

    These sound so light and perfect!!

    Reply
  20. Tally erp 9 says

    June 6, 2016 at 5:41 am

    This sounds amazing!

    Reply
  21. Bremda says

    February 9, 2017 at 12:16 pm

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

    Reply
  22. Mary Thornton says

    April 18, 2017 at 7:16 pm

    That look delicious

    Reply
  23. 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
  24. 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
  25. elen says

    February 7, 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
  26. Amanda says

    March 6, 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 6, 2018 at 10:41 am

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

      Reply
  27. 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
  28. Vicki White says

    April 15, 2018 at 11:33 am

    Do you have nutrition info for just the crepes alone?

    Reply
  29. 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
  30. 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

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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