High-Protein Low-Carb Crepes

ByHannah Peterson

These are thin, flexible, golden crepes — soft and pliable with beautiful browning. Made with protein powder and almond flour, they’re a high-protein, low-carb breakfast or dessert option that works great for sweet or savory fillings.

Why You’ll Love This Recipe

  • Very high protein per crepe
  • Classic crepe texture — thin, flexible, and easy to fold
  • Low carb and keto-friendly
  • Versatile for sweet (berries & cream) or savory (eggs & cheese) fillings
  • Quick to make and freezer-friendly

Ingredients (Makes 8–10 crepes)

  • 4 large eggs
  • 1 cup (225g) full-fat Greek yogurt or blended cottage cheese
  • ½ cup (50g) vanilla or unflavored whey protein powder
  • ½ cup (50g) almond flour
  • 2 tbsp (15g) coconut flour (optional, for better structure)
  • ¼ cup (60ml) unsweetened almond milk (or more as needed for thin batter)
  • 1 tsp vanilla extract (for sweet crepes) or omit for savory
  • ½ tsp salt
  • Butter or oil for cooking

Instructions

  1. In a blender or bowl with whisk, combine eggs, Greek yogurt, protein powder, almond flour, coconut flour (if using), almond milk, vanilla (if using), and salt. Blend or whisk until completely smooth and thin (like heavy cream). Let batter rest 5–10 minutes. Add more almond milk if too thick.
  2. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
  3. Pour ¼ cup batter into the pan, swirling to create a thin, even layer. Cook 1–2 minutes until edges look set and bottom is golden. Flip gently and cook 30–60 seconds on the other side.
  4. Stack cooked crepes on a plate (cover with a towel to keep warm and flexible).
  5. Serve warm with your favorite fillings.

Prep Time: 10 minutes Cook Time: 15–20 minutes Total Time: 25–30 minutes

Nutrition (Per Crepe, approx. 1/9)

  • Calories: ~110
  • Protein: 11g (very high)
  • Total Carbs: 4g
  • Net Carbs: 3g
  • Fat: 6g

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