Soft, delicate keto crepes filled with a lightly sweetened, creamy ricotta–cream cheese filling. These blintzes are rich, satisfying, and perfect for breakfast, brunch, or even dessert—without flour, baking powder, or sugar.
This recipe is adapted from a classic cream cheese pancake, but with adjusted ratios that transform it into a true keto crepe. Because there’s no flour, these crepes are thinner and more delicate than traditional ones—but once you master the flipping technique, the result is absolutely worth it.
Ingredients
For the Keto Crepes
-
8 large eggs
Provide structure and flexibility to the crepes. -
8 oz cream cheese (softened)
Creates richness and replaces flour. -
4 tbsp butter, melted
Adds fat and prevents dryness. -
1 tsp vanilla extract
Enhances flavor and aroma. -
1 tbsp keto-friendly sweetener
Adjust to taste (powdered sweetener blends best).
For the Cream Cheese Filling
-
1 cup ricotta cheese (full-fat)
Light, creamy, and mildly sweet. -
4 oz cream cheese (softened)
Adds body and richness. - ½ tsp vanilla extract
-
2 tbsp keto-friendly sweetener
Adjust based on preference.
Equipment Recommended
- Blender (highly recommended for smooth batter)
- Non-stick skillet or crepe pan
- Two thin, heat-proof spatulas
- Hand mixer or food processor (for filling)
Step-by-Step Instructions
Step 1: Make the Crepe Batter
Add eggs, cream cheese, melted butter, vanilla, and sweetener to a blender.
- Start blending on low speed, then gradually increase to high.
- Blend until the batter is completely smooth, with no visible cream cheese chunks.
Tip: A blender works best because even small cream cheese lumps can cause tearing during cooking.
Step 2: Heat the Pan
Heat a non-stick pan over medium to medium-low heat.
- Lightly grease the pan with butter (rub a stick directly on the surface).
- Keep heat moderate—too hot will burn the crepes before they set.
Step 3: Cook the Crepes
Pour a small amount of batter into the pan and quickly tilt the pan to coat the bottom in a thin, even layer.
- Cook until the bottom is fully set and edges start to release.
- Do not rush—these crepes need time to firm up.
Step 4: Flipping Technique (Important!)
These crepes are very delicate, especially while hot.
Best method (two-spatula technique):
- Slide a thin spatula gently under the edge.
- Use a second spatula to slide farther underneath.
- Lift both spatulas together and carefully flip.
Once flipped, cook briefly until just set.
Remove from pan using the same method and place on a plate.
Stack crepes as you go—they become sturdier as they cool.
Step 5: Prepare the Filling
While crepes are cooking, add ricotta, cream cheese, vanilla, and sweetener to a bowl.
- Whip with a hand mixer until smooth, light, and creamy.
- Taste and adjust sweetness if needed.
Step 6: Assemble the Blintzes
Once crepes are cool enough to handle:
- Spread 2–3 tablespoons of filling in the center of each crepe.
- Fold one side over the filling.
- Fold the adjacent side inward.
- Roll up gently like a burrito.
Optional: You can also simply fill and roll without folding—both methods work beautifully.
Serving Suggestions (Keto-Friendly)
- Serve warm or chilled
- Top with sugar-free berry sauce
- Add a dollop of whipped cream
- Light dusting of powdered keto sweetener
- Pan-sear assembled blintzes in butter for a crispy exterior (optional)
Storage Tips
- Store assembled blintzes in the refrigerator for up to 3 days
- Reheat gently in a pan or microwave
- Crepes can be made ahead and filled later
Nutrition Note (Important)
Nutrition values depend heavily on brand choice, especially cream cheese.
For example:
- Philly “5 Simple Ingredients” cream cheese ≈ 0.7g carbs per oz
- Some brands contain 3x more carbs
If you’re keeping carbs under 20g net per day, these differences matter.
👉 Always calculate macros using your exact ingredients.
These keto cream cheese blintzes are soft, rich, and incredibly satisfying—proof that low-carb doesn’t mean low comfort 😋
