Keto Strawberry Shortcake Crepes Recipe

The Keto Strawberry Shortcake Crepes Ingredients:

Wraps ( Make these first)

• 4 eggs
• 1/4 cup heavy whipping cream
• 2 tbsp almond flour
• 2 tsp ground psyllium husk powder
• 1 tbsp allulose
• 1 tsp cardamom * optional – ground
• 1 pinch salt

Vanilla Cream:

• 1 egg
• 2 egg yolks

Save the white’s in the fridge for another use. They’re great in Keto Breads because they don’t leave as much eggy flavor behind as whole eggs.

• 3/4 cup heavy whipping cream
• 2 tsp vanilla extract *to taste
• 2 tbsp allulose or sweetener of choice

If you can’t get allulose, I recommend this monk-fruit blend. I know it seems pricy compared to allulose or erythritol but it lasts a long time and doesn’t have the weird cooling effect of erythritol.

Strawberry and whipped cream filling:

• 3/4 cup heavy whipping cream
• 1 tbsp erythritol *Optional & powdered if using.
  

Since there is sweetener in the vanilla cream I didn’t put in sweetener in the whipped cream. But it’s up to you. It won’t add any additional carbs or calories if you want it a little bit sweet.

• 7 oz. fresh strawberries sliced thin
• fresh mint *optional

The mint look gorgeous on the plate but doesn’t really add to the dish. Mine is already coming up in the garden so I used it for garnish.

Instructions to make the Keto Strawberry Shortcake Crepes:

Wraps ( Do this first)

• Preheat the oven to 350°F ( or 175°C).
• Whisk the eggs and the cream together. Add the rest of the ingredients and continue whisking until the batter is somewhat fluffy.
• Pour the batter into 4 circles on a baking sheet covered with parchment paper, approximately 7-inch (apx 18 cm diameter for each wrap).

You may need to use 2 baking sheets depending on their size. I used two baking sheets to make sure I had room.

• Bake in the oven for 5 minutes or until the wraps get a nice golden color. Allow to cool.

Alternatively, they can be made one at a time in a cast iron skillet. (Just pour into an oiled skillet and flip once to get your “crepe” cooked through.

Vanilla Cream:

• In a saucepan, combine all the ingredients for the vanilla cream EXCEPT vanilla extract.

Always wait until the end and the heat is off to add vanilla so that you don’t lose any of the flavor.

• Simmer on medium-high heat while stirring continuously until the cream thickens. Do not boil! You’ll end up with a chunky mess.

You’ll need it to get to a sort of pudding consistency. Taste it to make sure you like the sweetness and vanilla flavor.

I provide recipes but you’ll need to taste it to make sure it’s sweet enough.

• Place the cream in the refrigerator to cool.

Strawberry and whipped cream filling:

• Slice berries
  

You can use any berries you like if you don’t have strawberries on hand.

• Whip the heavy cream until soft peaks form, add sweetener if you like it to be sweeter but the vanilla cream is also sweetened.
• Spread a vanilla cream layer on wraps. Pipe or spoon some whipped cream and top with strawberry slices. Repeat with the rest of the wraps.
• Roll them up. Don’t overfill them, you won’t be able to roll them up in a reasonable way.
  
• Garnish with fresh mint leaves if desired.
• Serve immediately. These do not “keep” well.

Use the slider in the Keto Strawberry Shortcake Crepes recipe card to adjust the servings if you want to make this for one or two people instead.

If you want to make these ahead make everything except the whipped cream and store separately in the fridge. You can put them together and make the whipped cream when you are ready.

If you have leftover whipped cream you can freeze it for later and it’s ADORABLE too. Check out this post to see the details.

I know that you are going to LOVE the Keto Strawberry Shortcake Crepes.

But, if you have any questions, need help or have any amazing additions, please leave them in the comments below.

If you love strawberries we have a few gems that you might like…