Low Carb Raspberry Almond Crêpes. You know, I had forgotten about this recipe until Jane Barthelemy of Janes Healthy Kitchen fame posted her Strawberry Crêpe Cake. Though they are totally different from her cake, and I had first served them almost 40 years ago in the restaurant, she did remind me of my altered version which I have now made several times and with different fruits.
I originally used ridiculously high carby, sugary almond paste but not anymore and because it has been so, so long since I have made them I really don’t remember how they tasted. All I know is that these are very good. You will need one recipe of the Flaxseed Meal Crêpes and then proceed to the filling. There are quite a few ways to roll and fold crêpes so you may decide for yourself which way you think is best, they are all easy and here are three ways to fold them.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Recipe Flaxseed Meal Crêpes
- 8 Oz Softened Cream Cheese
- ¼ C Heavy Cream
- 6 Drops Liquid Sucralose
- 1 t Vanilla Extract
- ½ t Almond Extract
- 1½ C Fresh Raspberries Divided (Frozen Work As Well)
- ¼ C Water
- 3 Drops Liquid Sucralose
- ¼ t Almond Extract
- ¼ C Sliced Almonds
- Lightly toast sliced almonds.
- Mix ¾ C raspberries, water, ¼ t almond extract, & 3 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted.
- Beat cream cheese, Sucralose, and remaining vanilla & almond extracts. Add heavy cream and ½ C raspberries & beat until blended.
- Lay out crêpes and thinly smear each with cream cheese mixture.
- Fold crêpes as wanted, drizzle with coulis, sprinkle with almonds, & garnish with remaining berries.
- 4 Servings 3 crêpes each
- 540 Calories, 8.0g Protein, 10.5g Carbs, 6.1g Fiber, 4.4g Net Carbs
- 6 Servings 2 crêpes each
- 360 Calories, 6.5g Protein, 7.7g Carbs, 4.8g Fiber, 2.9g Net Carbs
- Nutritionals include crêpes.
- A real coulis is put through a sieve and I don’t do this as it leaves so very little sauce and seriously, there is nothing wrong with eating the seeds.
- A diluted sugar-free jam may also be used and saves making your drizzle from scratch. Actually this is what I do as it is far less expensive than using fresh raspberries. If you don’t care about using any fresh raspberries you can use the jam throughout the recipe.