Keto French pancakes

Keto French pancakes

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.

Keto French pancakes

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 eggeggs
  • 2 cups 475 ml heavy whipping cream
  • ½ cup 125 ml water
  • ¼ tsp ¼ tsp salt
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • 3 oz. 75 g butter

Instructions

Instructions are for 4 servings. Please modify as needed.

  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.

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23 comments

  1. lisa
    AMAZING! Anna's recipes are the best!
  2. keji owonikoko
    i dont know what i did wrong but all i could test was egg
  3. Celina
    How long can you store these/cook ahead for?
  4. Lynn Lemieux
    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
    Reply: #5
  5. Sarah
    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. Brigitte
    Heavy cream contains about 3 g carbs per 100ml, so this recipe has about 4 g carbs per serving.
  7. Judi Hartmaier
    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. be
    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
  9. Kristin Parker Team Diet Doctor
    Unfortunately there is not a good substitute for psyllium; it is a unique ingredient.
  10. Ellen
    More like an omelette than a pancake. I will continue to use less egg, almond/coconut flour and almond milk for pancakes.
  11. Anna
    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!
  12. Lisa
    how many pancakes does this make and can u freeze them
    Reply: #14
  13. Kristin Parker Team Diet Doctor

    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.

  14. Catherine
    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
  15. Sylvie
    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
  16. Jill
    Can I use egg whites instead of 4/8 eggs?
    Reply: #19
  17. Kristin Parker Team Diet Doctor

    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.

  18. Kristin Parker Team Diet Doctor

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

    We have not tested these with just egg whites.

  19. Sue
    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)
  20. Lorie
    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.
  21. Christophe Dupuis
    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
  22. Birgit
    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.

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