These crepes are made from almond flour, eggs and unsweetened almond milk, with matcha stirred into the batter for a green color and an earthy taste. They are filled with sweetened whipped cream, then folded or rolled. The batter takes 10 minutes to mix, the crepes cook for 15 minutes, and the recipe makes 4 servings of one crepe each.
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Each crepe has about 250 calories and 4 grams of carbohydrates, and erythritol sweetens both the batter and the cream. The whipped cream is also sugar-free.
What You Need
The recipe card at the bottom has the amounts. Here is what each ingredient is for.
- Almond flour (1 cup): a low-carb base with a nutty flavor and a light texture.
- Eggs (2 large): they give structure so the crepes hold together.
- Unsweetened almond milk (1/2 cup): keeps the batter light and the crepes dairy-free.
- Melted butter (2 tablespoons): adds richness.
- Erythritol (1 tablespoon in the batter, 2 tablespoons in the cream): a low-carb sweetener.
- Matcha powder (1 teaspoon): gives the green color and a subtle earthy flavor that balances the sweet cream.
- Vanilla extract and a pinch of salt: round out the batter. The cream gets 1 teaspoon more vanilla.
- Heavy whipping cream (1 cup): whipped into the filling.
Cooking the Crepes
Whisk the almond flour, eggs, almond milk, melted butter, erythritol, matcha, vanilla and salt in a bowl until the batter is smooth. Heat a non-stick skillet over medium heat and grease it lightly with butter or oil. Pour in about 1/4 cup of batter and swirl the pan so it covers the bottom evenly.
Cook for 1 to 2 minutes, until the edges lift and the underside is lightly golden. Flip and cook for another 1 to 2 minutes. Repeat with the rest of the batter.
- Use a non-stick pan. It makes flipping easy, and the crepes slide out without tearing. A well-seasoned cast-iron skillet can work if you don’t have one.
- Taste for sweetness. Start with the amount of erythritol in the card and add more if you want it sweeter.
- Whip the cream to soft peaks with the erythritol and vanilla, in a separate bowl.
To serve, put a crepe on a plate, add a dollop of matcha whipped cream and fold or roll it.
Variations and Substitutions
- Chocolate matcha: fold 1 tablespoon of unsweetened cocoa powder into the whipped cream.
- Different extracts: a splash of almond or peppermint extract in the cream goes well with matcha.
- Other flours: coconut flour or a blend of low-carb flours can replace the almond flour. Coconut flour absorbs more liquid, so you may need to adjust the liquid and watch the batter.
- Other sweeteners: stevia or monk fruit can replace the erythritol. Adjust the amount to the sweetness of the one you use.
Toppings and Pairings
Fresh strawberries or raspberries add color and keep the carbs low. Chopped nuts or a sprinkle of unsweetened cocoa powder also work as toppings. On the side, a cup of coffee or green tea suits the matcha, and a spoonful of low-carb yogurt or nut butter adds creaminess.
FAQ
How should leftover crepes be stored?
Stack them with parchment paper between each one and keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave.
Can I make the crepes ahead of time?
Yes. Cook them in advance and keep them in the refrigerator, separated with parchment paper. Whip the matcha cream and assemble just before serving.
Can I make the whipped cream dairy-free?
Use coconut cream in place of the heavy cream. Chill a can of full-fat coconut milk overnight, scoop out the solid cream and whip it with the sweetener and vanilla.
What can replace almond flour?
Coconut flour is a common choice, but it absorbs more liquid, so you may need to adjust the liquid in the recipe. Other low-carb flour blends can also work. Check their ratios first.
Nutrition per Crepe
One crepe with cream has about 250 calories, 23 grams of fat (12 grams saturated), 4 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 6 grams of protein and 200 milligrams of sodium.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Matcha Whipped Cream Crepes Delight You!
Ingredients
Instructions
In a mixing bowl, combine almond flour, eggs, almond milk, melted butter, erythritol, matcha powder, vanilla extract, and salt. Whisk until smooth and well combined.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of the crepe batter into the skillet, swirling to cover the bottom evenly.
Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.
Flip the crepe and cook for another 1-2 minutes.
Remove from the skillet and repeat with the remaining batter.
In a separate bowl, whip the heavy cream, erythritol, and vanilla extract until soft peaks form.
To serve, place a crepe on a plate, add a dollop of matcha whipped cream, and fold or roll the crepe.
Notes
For added flavor, consider folding in some unsweetened cocoa powder into the whipped cream for a chocolate matcha twist.
Top the crepes with a few fresh berries for a pop of color and flavor while keeping it low-carb.
Nutrition
| Serving Size | 1 crepe |
|---|---|
| Calories | 250 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 23g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 11g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 186mg |