Keto French pancakes

Keto French pancakes

1
2
3
4
5
4.4
99 Ratings
Not enough ratings
These light-as-a-feather French pancakes, also known as crêpes, are perfect for breakfast, brunch or dessert. Top with berries and lightly whipped cream for a rewarding keto treat the whole family can enjoy.
January 21 2019 recipe by , photo by , nutritional review by in Recipes, Breakfast, Dessert

Keto French pancakes

1
2
3
4
5
4.4
99 Ratings
Not enough ratings
These light-as-a-feather French pancakes, also known as crêpes, are perfect for breakfast, brunch or dessert. Top with berries and lightly whipped cream for a rewarding keto treat the whole family can enjoy.
USMetric
4 servingservings

Ingredients

  • 8 8 large egglarge eggs
  • 2 cups 475 ml heavy whipping cream
  • ½ cup 120 ml water
  • ¼ tsp ¼ tsp salt
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 oz. 28 g butter
This recipe has been added to the shopping list.

Instructions

  1. In a bowl, mix together eggs, cream, water and salt with a hand mixer.
  2. Gradually whisk in the psyllium husk while you continue mixing until you get a smooth batter. Let rest for at least 10 minutes.
  3. Fry in butter just like regular pancakes. You should count with ½ cup (1 dl) batter per pancake. Make sure your frying pan is neither too big nor too hot, keep it on medium-high heat. Don't be impatient, wait until the top is almost dry before flipping.

Tip!

Start with frying a small pancake to determine if the batter holds together properly. There is a difference between different brands of psyllium husk and even the size of the eggs can affect the end result. Dilute the batter with some cream, milk or water if it gets too thick. Add more psyllium husk if it's too thin. You can serve the pancakes with whipped cream and/or berries of your choice.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

54 comments

  1. 1
    lisa
    January 22 2019
    AMAZING! Anna's recipes are the best!
  2. 2
    keji owonikoko
    January 23 2019
    i dont know what i did wrong but all i could test was egg
  3. 3
    Celina
    January 26 2019
    How long can you store these/cook ahead for?
  4. 4
    Lynn Lemieux
    January 26 2019
    I love and use the diet Doctor recipes ; however, I have been wondering for some time now about the accuracy of the carb counts given for recipes using large amounts of heavy cream. Some heavy whipping cream claims 0gm carbs per tablespoon, but upon further research, I read that US regulations allow companies to list 0 grams of amount under 1gem, and that most heavy cream is around 0.5 gram carbs per 15 mL. Two cups cream is 500 mL . If we take 0.5 gm carbs per 15 mL, that equates to 33 gm carb for the cream in this recipe. Divided by 4 for 4 servings, just cream alone would be 8gm carb per pancake. I wonder the same about cheese: some old cheddar lists 0gm carbs per serving, and some lists 1gm per serving (30 gm or 1inch cube) but maybe the same applies, and if using large amounts of grated cheese in a recipe, the carb grams would amount to more than listed per serving in the recipe. Any thoughts or facts from the recipe providers would be appreciated. Thanks
    Replies: #5, #37
  5. 5
    Reply to comment #4 by Lynn Lemieux
    Sarah
    January 26 2019
    I always see >1 on labels where there are carbs, but under 1g (I’m in the US)..... Anyway, always look at your own products and calculate your nutrition yourself when following recipes.
  6. 6
    Brigitte
    January 27 2019
    Heavy cream contains about 3 g carbs per 100ml, so this recipe has about 4 g carbs per serving.
  7. 7
    Judi Hartmaier
    January 30 2019
    I'm just starting this diet and I am disappointed so far as I look at recipes for pancakes for example. I can not eat dairy and I see most of the recipes have some form of dairy or another, either cream, or cheese. I can not eat any dairy....well, maybe only butter.
    Reply: #8
  8. 8
    Reply to comment #7 by Judi Hartmaier
    Kristin Parker Team Diet Doctor
    January 30 2019
    Judi, this may help you out!
    https://www.dietdoctor.com/low-carb-dairy-free
  9. 9
    be
    January 31 2019
    Sounds like a great recipe for pancakes! Is there a swap out ingredient for psyllium husk? My body says “no” to psyllium husk. Thank you in advance for suggestions :-)
    be
    Reply: #10
  10. 10
    Reply to comment #9 by be
    Kristin Parker Team Diet Doctor
    February 1 2019
    Unfortunately there is not a good substitute for psyllium; it is a unique ingredient.
  11. 11
    Ellen
    February 13 2019
    More like an omelette than a pancake. I will continue to use less egg, almond/coconut flour and almond milk for pancakes.
  12. 12
    Anna
    February 13 2019
    so happy with this recipe. i can see, if you are expecting it to be like american pancakes, how it can be a let down. But as a swede I love these. just like my dad's pannkakor. yum!
  13. 13
    Lisa
    March 2 2019
    how many pancakes does this make and can u freeze them
    Reply: #14
  14. 14
    Reply to comment #13 by Lisa
    Kristin Parker Team Diet Doctor
    March 4 2019

    how many pancakes does this make and can u freeze them

    This makes 4 servings as written. The number of pancakes made will depend on how bit or small you pour them.

  15. 15
    Catherine
    March 5 2019
    Just tried these (it's Pancake Day in UK) .......safe to say they were not a success! I quite liked the flavour but they take sooooo long to cook. Not for me, sorry
  16. 16
    Sylvie
    April 18 2019
    Yummy crêpes! I managed to make 4 thin ones (1 serving recipe) in my 21cm/8.5in crêpe pan ;-)
    Very thin, delicate and light. Maybe a bit too greasy, but that could be due to having to fry them in butter.
    Does anyone know if they freeze well? Thanks
    Reply: #18
  17. 17
    Jill
    April 20 2019
    Can I use egg whites instead of 4/8 eggs?
    Reply: #19
  18. 18
    Reply to comment #16 by Sylvie
    Kristin Parker Team Diet Doctor
    April 20 2019

    Yummy crêpes! I managed to make 4 thin ones (1 serving recipe) in my 21cm/8.5in crêpe pan ;-)
    Very thin, delicate and light. Maybe a bit too greasy, but that could be due to having to fry them in butter.
    Does anyone know if they freeze well? Thanks

    They should freeze well.

  19. 19
    Reply to comment #17 by Jill
    Kristin Parker Team Diet Doctor
    April 20 2019

    Can I use egg whites instead of 4/8 eggs?

    We have not tested these with just egg whites.

  20. 20
    Sue
    April 24 2019
    I had a problem with dl as a measurement. I googled it and found it to be10 ml. As ml is already used in the recipe it would be helpful if you kept to the one kind of metric measurement in the metric recipes.
    I am in the U.K. so I don’t use the US cups, so I stick to the metric option.
    ( I note as a help you did use the equivalent of a 1/4 cup in this recipe too)
  21. 21
    Lorie
    May 27 2019
    These are REALLY good. Mine came out very fluffy and light. I beat the eggs first until they were light, then very slowly added the cream and let if fluff up, then kept beating in the water. I had to use 1 tbl + .5 tbl for thickening. I followed the adevice of others and let them slowly cook, yes they are hard to flip, it takes patience. A recipe for 2 servings made about 12 nice thin crepes.
  22. 22
    Christophe Dupuis
    July 31 2019
    As someone else said, it is more an omelette than a pancake. Way to greasy and the only taste out of it is eggs. Would have preferred a recipe with almound grounds
  23. 23
    Birgit
    December 8 2019
    Well ... it works somehow. But it is a far cry from real crèpes.
    It is rather foamy and will not spread as thinly it would have to for crèpes.
    Some more dry ingredients and less eggs will eventually do the trick, I think.
    Which ones exactly remains to be seen. I will test lupin flour, coconut flour and almond flour.
  24. 24
    Birgit
    December 23 2019
    5 eggs, 2g xanthan gum, 2g psyllium husk powder, 310g heavy wipping cream, 250g water, 5 g bamboo fibre flour, 40g lupin flour, 40g almond flour, salt and/or erythriol as desired.
  25. 25
    Elaina
    January 27 2020
    I make these every week. I sprinkle some cinnamon and a tiny bit of stevia while baking. I serve with sugar free syrup. Sugar free items have really come a long way with the keto diet.
  26. 26
    Celeste
    February 24 2020
    Just made these for breakfast and they were great with a squeeze of lemon and a sprinkle of stevia. Thanks!
  27. 27
    mohammedsalehkhadim
    February 25 2020
    Hi.. confused how much portion to eat for 1 person ?
    Reply: #28
  28. 28
    Reply to comment #27 by mohammedsalehkhadim
    Kristin Parker Team Diet Doctor
    February 25 2020

    Hi.. confused how much portion to eat for 1 person ?

    This recipe makes 4 servings. If you get 8 pancakes, then 2 is a serving. If you get 4 pancakes, then 1 is a serving.

  29. 29
    Jasmina
    April 4 2020
    How tf do you flip them??? If I leave them longer, they burn. If I try to flip them earlier, they break up. On the basis for 2 servings, I added 3 tbsps of psyllium, and they still keep falling apart.
    Reply: #30
  30. 30
    Reply to comment #29 by Jasmina
    Kerry Merritt Team Diet Doctor
    April 5 2020

    How tf do you flip them??? If I leave them longer, they burn. If I try to flip them earlier, they break up. On the basis for 2 servings, I added 3 tbsps of psyllium, and they still keep falling apart.

    Be sure you're using enough butter when frying and/or a good non-stick skillet.

  31. 31
    Sandy Gilbertson
    April 29 2020
    These are awesome!!!
    Reply: #32
  32. 32
    Reply to comment #31 by Sandy Gilbertson
    Crystal Pullen Team Diet Doctor
    April 29 2020

    These are awesome!!!

    I am so glad you enjoyed these!

  33. 33
    Sandy Gilbertson
    May 1 2020
    I was trying to edit my earlier post, but will just have to add a new one. These are so good. I am on my third batch. One as listed,one sweet and 1 savory. These make the best breakfast sandwiches.
    My coworkers are in heaven since I am sharing
  34. 34
    lisamariaj
    May 11 2020
    I have a dairy intolerance, can I use coconut cream instead of whipping cream?
    Reply: #35
  35. 35
    Reply to comment #34 by lisamariaj
    Kristin Parker Team Diet Doctor
    May 11 2020

    I have a dairy intolerance, can I use coconut cream instead of whipping cream?

    We have not tested these pancakes with coconut cream. It may work well, but it will affect the taste as well as the texture.

  36. 36
    Laura
    August 21 2020
    These were very good. I added a little cinnamon and vanilla and a dash of stevia to the batter and I managed to get them very thin so that they had the texture and consistency of crepes. They didn't taste just like crepes, but I served them with some warmed-up blueberries and strawberries and with some whipped cream and it was a very convincing substitute. The one serving option actually made 6 "crepes" and so I ate 3 and will save the other 3 for later. I'll definitely be making these again!
  37. 37
    Reply to comment #4 by Lynn Lemieux
    Sam
    August 27 2020
    You've done some maths wrong there Lynn. 16.5g not 33g.
    It's 0.5g per 15ml not 1g
  38. 38
    Theresa
    September 3 2020
    I love these crepes. I add vanilla extract and a bit of lemon juice for the sweet version. Melted 90% dark chocolate mixed with a bit of almond milk makes a tasty chocolate spread on top. Tip: They are also nice as „wraps“ or thinly cut into „keto pasta“ (much nicer consistency and taste than every keto pasta recipe that I have tried before). I just add a bit more salt to the recipe and sometimes seeds for the wraps. Can anyone please tell me how long the batter keeps in the fridge?
    Reply: #39
  39. 39
    Reply to comment #38 by Theresa
    Crystal Pullen Team Diet Doctor
    September 3 2020

    I love these crepes. I add vanilla extract and a bit of lemon juice for the sweet version. Melted 90% dark chocolate mixed with a bit of almond milk makes a tasty chocolate spread on top. Tip: They are also nice as „wraps“ or thinly cut into „keto pasta“ (much nicer consistency and taste than every keto pasta recipe that I have tried before). I just add a bit more salt to the recipe and sometimes seeds for the wraps. Can anyone please tell me how long the batter keeps in the fridge?

    With the eggs, 24hrs would be the maxium to keep the batter in the fridge.

  40. 40
    Terry
    September 21 2020
    Made these yesterday; had left-over batter and finished making them today. Made them in a small 8" pan. I used a 1/4 inch measuring cup not quite full and put it in the 8" buttered pan picking up the pan to swirl the liquid around to cover the bottom. Cooked until lightly browned. They're a little tricky to flip but not a problem. Love, love this recipe!
    I smashed some previously frozen strawberries and blueberries to make a little sauce. Put the sauce in the French pancake along with a little whipped cream and folded it over. Some I folded twice. Dolloped more whipped cream on the top with some chopped walnuts; pecans would be good too. They were great! I will definitely be making these again and again. Such a delicious treat!
    Every bit as good as the Original Pancake's Swedish Pancakes with much less carbs. Yum!
    Reply: #41
  41. 41
    Reply to comment #40 by Terry
    Crystal Pullen Team Diet Doctor
    September 21 2020

    Made these yesterday; had left-over batter and finished making them today. Made them in a small 8" pan. I used a 1/4 inch measuring cup not quite full and put it in the 8" buttered pan picking up the pan to swirl the liquid around to cover the bottom. Cooked until lightly browned. They're a little tricky to flip but not a problem. Love, love this recipe!
    I smashed some previously frozen strawberries and blueberries to make a little sauce. Put the sauce in the French pancake along with a little whipped cream and folded it over. Some I folded twice. Dolloped more whipped cream on the top with some chopped walnuts; pecans would be good too. They were great! I will definitely be making these again and again. Such a delicious treat!
    Every bit as good as the Original Pancake's Swedish Pancakes with much less carbs. Yum!

    Sweet, Terry!! Thanks for sharing!

  42. 1 comment removed
  43. 43
    Julie B
    December 6 2020
    yum!!!
  44. 44
    chantaldeschenes
    August 8 2021
    We love these pancakes. I just put all the ingredients in a blender. I try to make small pancakes as they are easier to turn ;)
    Sometimes, I make a few extra portions and keep store some in the fridge. A few seconds in the microwave and voilà! They’re as delicious as fresh… even after 3 days :)
  45. 45
    Sharon
    August 17 2021
    Absolutely delicious! I like to squeeze a little lemon juice over my cooked pancakes, it seems to take away from any eggy taste
  46. 46
    Maria
    September 6 2021
    Make sure you make these exactly according to the recipe. 3 tablespoons of psyllium husk sounds very excessive. I wish these recipes would gibmvebgrammes not spoons. There is no uniformity with tablespoons across Europe and the UK, let alone America. After trial and error with spoons and weights, I use 8g for one portion of the brand "Now" PH Powder. After waiting 10 minutes and then stirring before cooking, the mixture is thick and sticky. Yes, this PH is American like all these things are and tgere ate carbs in that - 3% it says. But I got mine off Amazon on reviews and the basis that it was one that didn't turn the food purple, and it doesn't! As for the rest, just as it says. Can't imagine almond milk is any substitute for British double/American heavy cream - not enough fat. Yes, 100ml of British double cream is 2.4g carbs, so 120ml for one will be roughly 3g. Then add on berries and yoghurt as in the photo. More than 4g per person. But then not like you eat pancakes every day of the week! Best to use the grammes of carbs on here as a guide if you are so strict. I'm not. I am on a low-carbs, not a no-carbs diet!
  47. 1 comment removed
  48. 48
    Estela Lopez
    September 6 2021

    Wonder why one would want to keep the batter in the fridge? Best just assemble and cook when needed. Then keep a portion of the pancakes in the fridge for the next day, reheat 30 second inbetween a pair of plates! Or make a batch of small ones as I do for four. Weigh when cooked, divided into portions - for me, six portions out of four, as one portion is a typically large American-size portion, and far to much for me!

    One of the positive things about the recipes is that you can make any modifications you wish. It is a good tip to look at the portions and modify them if they seem too big for what you are used to eating.

  49. 49
    BowShelley
    September 20 2021
    I live in the UK where can I buy psyllium husk powder that doesn’t turn the food purple. I have bought two different brands and both turn the food purple. It’s so frustrating and the food looks gross
    Thank you
    Reply: #50
  50. 50
    Reply to comment #49 by BowShelley
    Kristin Parker Team Diet Doctor
    September 20 2021

    I live in the UK where can I buy psyllium husk powder that doesn’t turn the food purple. I have bought two different brands and both turn the food purple. It’s so frustrating and the food looks gross
    Thank you

    You may have good luck with a "blonde" or other very light color psyllium husk powder.

  51. 51
    Terry
    September 21 2021
    Have made these for a year now and love them! Have them every 2-3 weeks. They freeze very well. Cut pieces of parchment paper or waxed paper in squares the size of the crepes and alternate paper and crepe into a stack. I then wrap the stack securely in plastic wrap and then in a Glad bag. With the paper between them you can pull off as many as you want at a time. When ready to serve them I put them on a plate, overlapping them a bit as you place them around the plate. Wait 5-10 min until they've thawed a bit. Then I microwave them for 20-25 seconds on power 7. This is a great way of serving them if you have company because it takes quite awhile to make the crepes. Saves a lot of time! You can cut up the strawberries, wash the blue berries, cut up the walnuts or pecans, all the night before, so in the morning all you have to do is whip up the cream. So, so good! Guests are always impressed. With a side of bacon, sausage or ham, what a delight.

    In terms of cooking them, it took me quite awhile to be able to make a batch without the first one or two coming apart (they're still good when not intact but don't look pretty for serving to guests). I've learned to gauge how much batter to put into the pan. If you make them a little thicker they don't fall apart as easily. I use a 1/2 cup measure and fill it a little less than 3/4 of the way up. I've also learned to cook them at a lower temp than I used to, so you have to be patient. Once you can slide it easily in a non-stick 8" pan it's usually ready to flip. The trick is to have a thin spatula, I believe mine is an Oxo, gingerly slip it under as far as you can easily get it in and then gently but quickly turn. Tipping the pan away from you a little as you put the spatula in helps, it's all in the flip. Takes practice but I've got it down now. Also, I've left the batter in refrigerator for 3-4 days and they turn out just fine. Just whisk it well until blended. I use two 8" non-stick pans to make it go a little faster, placing a little butter in every time. Great recipe!!! Yum, Yum!

    Reply: #52
  52. 52
    Reply to comment #51 by Terry
    Kristin Parker Team Diet Doctor
    September 21 2021
    Thank you for the tips!
  53. 53
    Afiya
    March 13 2022
    ⅚I can say this is the 1st recipe I have not enjoyed. It just tasted and looked like really bad fried egg
    Reply: #54
  54. 54
    Reply to comment #53 by Afiya
    Kerry Merritt Team Diet Doctor
    March 14 2022

    ⅚I can say this is the 1st recipe I have not enjoyed. It just tasted and looked like really bad fried egg

    So sorry it didn't work well for you!

  55. 55
    Iselin
    May 5 2022
    These taste just like the normal kind with flour and milk that I grew up with! Loooove this recipe! I let it sit on the counter for 30 min after mixing well, then mix again and fry on Med-high heat. It takes about 2 min frying 1 pancake so with 2 pans it's no trouble at all. Also I don't taste the eggs!
    Reply: #56
  56. 56
    Reply to comment #55 by Iselin
    Kerry Merritt Team Diet Doctor
    May 5 2022

    These taste just like the normal kind with flour and milk that I grew up with! Loooove this recipe! I let it sit on the counter for 30 min after mixing well, then mix again and fry on Med-high heat. It takes about 2 min frying 1 pancake so with 2 pans it's no trouble at all. Also I don't taste the eggs!

    So glad you love them!

Leave a reply

Reply to comment #0 by

.

Ratings

5
74%
4
10%
3
5%
2
6%
1
5%
4.4
1
2
3
4
5
99 Ratings

Ratings

5
74%
4
10%
3
5%
2
6%
1
5%
4.4
1
2
3
4
5
99 Ratings