Low Carb Lemon Ricotta Crepes

These crepes are made from almond flour and ricotta instead of wheat flour, so the batter is thick, creamy and lightly lemony. They are low carb and take 25 minutes from bowl to plate, with a 10 minute rest in the middle. The recipe serves 4, with one crepe counted as a serving, and the card lists 3 grams of carbohydrates per crepe.

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You can serve them for breakfast with berries, or as a dessert with whipped cream. The same batter also works with savory fillings, which are covered below.

What Goes into the Batter

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Almond flour: the low carb base that gives the crepes a light texture.
• Ricotta cheese: adds creaminess and makes the batter richer than a plain egg crepe.
• Eggs: bind everything and give the crepes their structure so they hold together in the pan.
• Unsweetened almond milk: thins the batter just enough to spread.
• Erythritol: a keto sweetener that adds sweetness without carbs. The card says you can use your preferred keto sweetener instead.
• Vanilla extract and lemon zest: vanilla rounds out the flavor, and the zest gives the crepes their citrus note.
• Salt: a small amount balances the sweetener and the cheese.
• Butter or coconut oil: for the pan, so the crepes do not stick.

For a stronger lemon taste, add a teaspoon of lemon juice to the batter.

Making the Crepes

Whisk all the batter ingredients together until smooth, then leave the bowl alone for about 10 minutes. The rest lets the batter thicken slightly, and the crepes come out more tender for it.

Heat a non-stick skillet over medium heat with a little butter or coconut oil. Pour in about 1/4 cup of batter and tilt the pan so it spreads into a thin layer. Cook for 2 to 3 minutes, until the edges lift and the underside is lightly golden. Flip carefully and cook for another 1 to 2 minutes. Add more butter or oil to the pan as needed between crepes.

Notes on the Pan and the Heat

• Use a non-stick skillet. It makes flipping much easier and keeps the crepes from tearing. A well-seasoned cast iron skillet is the other option.
• Stoves vary. If your skillet runs hot, shorten the cooking time and look for a light golden color on the bottom.
• A flexible spatula is the best tool for turning these. A large spoon works if you do not have one, but go gently.

Ways to Change Them

• Chocolate: mix a tablespoon of unsweetened cocoa powder into the batter.
• Other extracts: add a teaspoon of almond or coconut extract.
• Savory fillings: sautéed spinach and feta, or mushrooms and herbs, turn the crepes into a lunch or dinner dish.
• Sweet fillings: whipped cream or a keto-friendly fruit spread.

What to Serve with Crepes

For the sweet version, drizzle the warm crepes with sugar-free syrup or top them with fresh berries. For a brunch plate, crisp bacon adds a salty contrast to the lemon and vanilla.

Other sides that go well are an avocado salad with cherry tomatoes, cucumber and lemon juice, or sautéed spinach with garlic and olive oil. To drink, herbal tea such as chamomile or peppermint, black coffee, or sparkling water with a squeeze of lemon all suit the citrus flavor.

How Long It Takes

Prep is 10 minutes, which includes the whisking, and cooking is 15 minutes, so the total is 25 minutes. The 10 minute rest for the batter is part of that prep time, so you can heat the pan and set out toppings while it sits.

Nutrition per Serving

The card lists, for one crepe: 210 calories, 18 grams of fat (5 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 10 grams of protein and 200 milligrams of sodium.

FAQ

Can I make the crepes ahead of time?

Yes. Cook them, stack them with parchment paper between each one, and keep them in the refrigerator for up to three days. Reheat in a skillet or the microwave.

Can I freeze leftover crepes?

Keep them in an airtight container in the refrigerator for about three days. To keep them longer, layer parchment paper between the crepes and freeze them in a freezer-safe bag for up to a month.

What can replace the ricotta?

Cottage cheese, blended until smooth, gives a similar texture. For a dairy-free version, blend silken tofu with a little lemon juice.

Can I make them dairy-free?

Replace the ricotta with blended silken tofu or a dairy-free cream cheese alternative, and make sure the almond milk is unsweetened and dairy-free. The butter in the pan can be swapped for coconut oil.

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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