Keto-Friendly Raspberry Ricotta Crepes

July 25, 2017

My husband and I have been changing our eating habits over the past month.

We decided to do the ketogenic diet. We are thinking of this more of a lifestyle change rather than a diet because that’s exactly what it is. I won’t divulge into everything about keto, but it’s basically a very low carb (20g or less a day), high-fat diet that includes good fats such as avocados and protein. Your body basically cleans itself from all the sugar in your body (ketosis), and instead of burning sugars and carbs for energy, you burn your own stored body fat. My husband has already lost over 20 pounds in a 3-week period and I’ve lost about 8 pounds in 2 weeks.

This being said, I’ve been trying lots of new recipes with all kinds of new ingredients. I didn’t realize how many things I had previously used in my daily life — even if it was SUPPOSED to be “healthy” — that were so high in carbs/sugars! It’s crazy. So the search began for new and improved recipes.

I came across this low carb Raspberry Ricotta Crepe recipe from Beauty and the Foodie and decided to try it. It was delicious!! It’s a great, easy breakfast recipe that has the perfect amount of tart, sweet, and savory. I mean — who doesn’t love a good, tasty crepe! Even though I really missed putting Nutella on this crepe.

Since starting this lifestyle change, I have been experimenting with lots of new foods and recipes that fit the nutritional needs. It’s a really interesting and fun, yet beneficial thing!



Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: Makes 5-6 crepes



  • 2 oz. Cream Cheese
  • 2 Eggs
  • 2 tbsp of sweetener (Erythritol)
  • Pinch of salt
  • Dash of Cinnamon


  • ½ cup + 2 tbsp Whole Milk Ricotta
  • 3 oz. Raspberries (fresh or frozen)

Toppings (optional)

  • Whipped Cream
  • Sugar-Free Maple Syrup


To make your crepes, start by combining all your crepe ingredients in a blender, food processor, or anything of the sort. Blend mixture for about 20 seconds until smooth and make sure there are no chunks of cream cheese left.

Heat a pan over a medium heat until hot. Spray the pan with cooking spray and pour on about a fourth or so of your batter into the pan (per crepe). While pouring the mixture, tilt the pan onto all sides so that the crepe batter reaches the edges of the pan creating a very thin layer of batter.

Let the crepe cook untouched for about a minute or until you see the underside getting dark and the top of the batter setting. Slide a spatula underneath it and gently wiggle until it reaches the center and flip! Let the crepe cook on its other side for about 15 seconds.

Do this until all your batter is gone. This recipe makes about 5-6 crepes.

Let the crepes cool a bit on a plate. Don’t stack them, just lay them next to each other.

Now we put all of the deliciousness inside! Take about 2 tablespoons of whole ricotta cheese and lay it in a line in the center of each crepe from one end to the other.

Now add some fresh or frozen raspberries.

Fold each side of the crepe over the filling and press gently to seal.

Drizzle your sugar free maple syrup ever so lightly and then top it off with some whipped cream!


Recipe + Image directly from Beauty and the Foodie.

P.S. You don’t have to be Keto to enjoy this. Make it your own!