Low Carb Blueberry Pecan Crepes Recipe


 

I love low carb crepes. 🙂 They are so easy to make, and so delicious!

Today I decided to really dress them up and make blueberry pecan crepes, so I wanted to share this super easy low carb recipe with you. You’ll love it. 🙂

This recipe serves two, or if you’re like me… it serves one two times. (lol)

Feel free to get creative with your ingredients!

Recipe for Low Carb Blueberry Pecan Crepes

Easy Low Carb Crepes

I started with frozen bluberries. Berries are a great addition to a healthy low carb diet. They are not technically a fruit, and very low carb with a lot of nutritional value.

I love frozen berries because you can take out the amount you want to use, they never go bad before you can eat them all, and they are plump and delicious!

Simply measure out the amount you want and thaw them at room temperature.

Tip: They are easiest to slice or dice while still slightly frozen.

Frozen Blueberries

Ingredients:

  • 1/8 cup diced frozen blueberries
  • 1/2 cup crushed pecans or pecan pieces
  • 2oz Philadelphia Cream Cheese
  • 2 Large Eggs
  • 2 TSP Torani Sugar Free Vanilla Syrup
  • A Dash of Cinnamon
  • Real Butter (1-2 TBSP)

 

Low Carb Crepes : Ingredients

Combine eggs, cream cheese, vanilla & cinnamon in a large bowl, and mix with hand mixer until smooth. Fold in diced berries & pecans.

Low Carb Crepes Recipe

Heat a non-stick skillet over medium heat (“5” on my stovetop) with 1 TBSP of real butter. Once the skillet is hot and the butter is melted, spoon in crepe mixture. Use a spatula to keep them from running into each other. Brown on both sides.

How To Make Low Carb Crepes

I don’t personally use syrup, and the butter cooks into your crepes for a nice buttery taste, but you can top them with whatever you please – such as Walden Farms Sugar Free Syrup, or whipped cream and berries.

Low Carb Recipe for Crepes or Pancakes

I prefer mine plain, or topped with berries. You can also roll your crepes up and stuff them with cream cheese and raspberries. 🙂 Feel free to get creative!

The entire recipe is 8 net carbs and 86% healthy fats (914 calories). It will serve two, especially with bacon on the side. Or you can easily make two meals of it for yourself.

Low Carb Crepes Nutrition Facts

Nutrition Facts for Low Carb Crepes Recipe

 

Recipe for Low Carb Blueberry Pecan Crepes

  • 1/8 cup diced frozen blueberries
  • 1/2 cup crushed pecans or pecan pieces
  • 2oz Philadelphia Cream Cheese
  • 2 Large Eggs
  • 2 TSP Torani Sugar Free Vanilla Syrup
  • A Dash of Cinnamon
  • Real Butter (1-2 TBSP)

Combine eggs, cream cheese, vanilla & cinnamon in a large bowl, and mix with hand mixer until smooth. Fold in diced berries & pecans.

Heat a non-stick skillet over medium heat (“5” on my stovetop) with 1 TBSP of real butter. Once the skillet is hot and the butter is melted, spoon in crepe mixture. Use a spatula to keep them from running into each other. Brown on both sides.

Top them with whatever you please, such as Walden Farms Sugar Free Syrup, or whipped cream and berries. Or roll your crepes up and stuff them with cream cheese and raspberries. Enjoy! 🙂

Easy Low Carb Crepes

 

I hope you enjoy this easy low carb recipe!

I did. 🙂

Best,
Lynn Terry,
aka @LowCarbTraveler



Netrition – The Internet’s Premier Nutrition Superstore!


 

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About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
This entry was posted in Low Carb Foods and tagged . Bookmark the permalink.

 

19 Responses to Low Carb Blueberry Pecan Crepes Recipe

  1. Mary Harper says:

    Thank you Lynn Terry, I have been looking for a great pancake or crepes recipe that I would like – this is it, they were delicious. I filled mine with cream cheese whipped with Swerve confectioners sugar – yum.

    • Lynn Terry says:

      Yum, that sounds fabulous Mary! 🙂 I want to try rolling mine and stuffing them with cream cheese & raspberries. That sounds so delicious to me! Glad you enjoyed them -too. 🙂

    • Sue says:

      Mary, I use a pancake recipe very similar. 2 ounces cream cheese and 2 eggs, add a dash of cinnamon if you would like. Blend in a blender, lit sit a couple of minutes and pour on to griddle, flip and serve with some butter and cinnamon/sweetener on top.

  2. Karen says:

    I occasionally make something similar to this recipe and pop it in the waffle iron.

  3. Jill Anderson says:

    Can this recipe go in the waffle iron?

  4. Dorle says:

    Hi Lynn ,
    I’m trying to get in to FB and not be able any longer, can you please tell me what is wrong?
    I’m a member since last November and this side is helping me a lot with my weight lost..lost 25 lbs. so far. Please tell me if I did something wrong with posting this:(link removed)
    If so I am apologize from the bottom of my heart, I don’t know if their is something wrong with it… I was just trying to helping new people . All it say is the same as you are teaching us.
    Please let me know and I would love to continue to be a member on your side !
    Asking you for your help .
    Sincerely Dorle.

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  9. Sydney says:

    I make this recipe too…but make a bigger batch in my nutri-bullet. I use a whole pkg. (8oz) cream cheese and 6 whole eggs….then add a Lil (1/4 cup) protein powder (no carb type) cinn/stevia……wiz up- let sit 5 minutes- then spray a nice non stick pan n make crepes one at a time. Could also make waffles…BUT, just spray the iron…don’t fill it up with butter. You could add your blueberries and a few chopped pecans too. I’m gonna get some egg white protein and experiment with that in my regular recipe…minus the no carb protein pwd.

    I put a lil sugar-free maple syrup…sprinkle of powdered stevia …squirt of SF whipped cream and a berry or two BUT….I haven’t eaten that lately! Will save for maintenance days or close to it anyhow! I’m on a mission…LOSE THIS FAT lol

  10. Donna says:

    Thank you for the recipes! Today I made the peanut butter and jelly cookies, next I will make these! I have been hooked on eating your version of breakfast “cereal”. It is so good and filling! You do a great job with your blog, love the photos too of your beautiful home state!
    Thanks so much!

  11. maryanne bush says:

    Just a quick note, Lynn, to thank you for telling us about KNOW foods. I first learned to love the chocolate chip cookies! Each cookie is so huge that you can cut it into 8 pieces and enjoy for days! Then I tried the croutons which are wonderful in salad. This week I took a chance on the “5 slices” and was pleasantly surprised with the taste and moistness. So far, so good! Just hoping their products are as low carb as they say because I am really happy with my purchases. I don’t mind baking but it’s great to find low carb products that are actually good!!!

    • Lynn Terry says:

      I am so glad to hear that, Maryanne! The chocolate chip cookie is what got ME hooked too. 🙂

      I am having GREAT success incorporating the Know Foods products and still losing weight and staying in ketosis. The research I’ve done on Allulose is VERY promising and encouraging.

      I’ll share that in my review/post next, so keep an eye out for that.

      In the meantime, they’re having a holiday special today for 30% off everything in the store: http://www.travelinglowcarb.com/know Use code BLACKFRIDAY at checkout for the discount. 😉 Enjoy!

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