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Have you tried keto cream cheese pancakes before? In addition to being super simple to make, they are something many people enjoy. And cream cheese crepes? Just as easy, and very delicious!
These low carb cream cheese pancakes are really cream cheese crepes, and they are gluten-free, sugar-free, and flourless. They make a great foundation for a yummy breakfast, fantastic holiday brunch, or even wrap for your lunch.
You won’t believe the versatility of this cream cheese pancake recipe!
These keto cream cheese pancakes first came to be on Father’s Day. My husband isn’t much of a breakfast food person (how is that even possible, right?!), but flourless crepes are one thing he’ll never turn down.
Making these cream cheese and egg pancakes for my husband put a huge smile on my face. Many of my favorite memories involve family surrounding a table of delicious food, and holidays are just a reminder of how grateful I am for the people in my life. Making food for the people I love is so much more satisfying than doing it for myself.
What Are Cream Cheese Pancakes?
Keto cream cheese pancakes are the low carb solution to a hot breakfast. But most cream cheese pancake recipes can leave you still craving satisfaction because they don’t give you that fluffy, airy, melt-in-your-mouth experience.
Cream cheese and egg pancakes come out a little tangy, somewhat flat, and are not the fluffy flapjacks the most people imagine.
They come out more like crepes. And since low carb crepes are awesome, this is totally okay as long as you you’re in the mood for crepes (which you are, if you’re reading this… and this recipe won’t disappoint!).
However, if you are in the mood for some fluffy low carb cream cheese pancakes, check out coconut flour pancakes with cream cheese. You can also make multi-flour keto low carb pancakes recipe and almond flour pancakes . Either way, don’t forget the sugar free maple syrup!
The Secret to the Best Keto Cream Cheese Pancakes
What makes these cream cheese and egg pancakes better than all the other keto cream cheese pancakes out there? They started out as a regular cream cheese pancake recipe, but I quickly discovered they are even better made with a secret ingredient.
While most low carb cream cheese pancakes are made with (are you ready for it?) cream cheese, this particular cream cheese pancake recipe steps it up a notch.
The secret ingredient in making buttery, flavorful cream cheese crepes is mascarpone. Every time I make them, I can’t get over how rich and decadent they taste.
What is mascarpone? It’s an Italian spreadable cheese, very similar to cream cheese, but the flavor is more buttery. You can find it at the grocery store, either near the cream cheese or in the specialty cheeses area. I have other mascarpone recipes here.
You can use regular cream cheese (as long as it’s sugar free) to make these keto cream cheese pancakes if you prefer, but mascarpone will add a depth of flavor that is surprisingly delightful. It makes them so silky and butter, and truly sets this cream cheese pancake recipe apart.
How To Make Cream Cheese Pancakes with Mascarpone
The two main ingredients for low carb cream cheese pancakes are eggs and cream cheese. More specifically, in this recipe that’s mascarpone cheese.
You’ll add sweetener (I use erythritol here, but you can check out the low carb sweetener guide and use whichever you prefer), a pinch of salt, and customize the recipe by choosing the spices and extracts that best suit your filling (cinnamon and vanilla are my faves!).
Put the ingredients for these cream cheese and egg pancakes in the blender, and 20 seconds later, your batter is ready to cook. How simple!
And if you want to mix it up? Try vanilla with nutmeg or pumpkin pie spice. Perhaps almond extract for a twist. Or even orange extract and cinnamon for an Italian flair.
You can even make these keto cream cheese pancakes savory by leaving out a flavor extract and having plain cream cheese crepes or sprinkling in garlic or Italian spices. They make delicious savory flourless crepes or wraps.
Tips for Making Low Carb Cream Cheese Pancakes
This cream cheese pancake recipe is a breeze to whip up, but here are a few extra tips to make sure your cream cheese crepes come out just right.
- Use the right size pan. Using too large of a pan actually makes the process harder. An 8″ pan is perfect for this recipe! That’s the diameter of the whole pan, so the bottom is actually smaller.
- Make sure the pan is hot (but not too hot). Heat the pan slowly. If you turn the heat way up to get started more quickly, you’ll end up with a pan that is too hot and it will ruin your cream cheese crepes. Medium low is usually just right, but certainly not more than medium. Let the temperature heat the entire pan, because a cold pan is a sticky pan and you don’t want your cream cheese and egg pancake batter to stick. And if it’s too hot, they’ll end up crispy instead of soft (which you want, so you can fold them around your amazing ingredients!).
- Swirl the batter in the pan properly. Yes, there is actually a right way to do this (and I had been doing it incorrectly for years, so let me save you from that right from the start!). Don’t drop your batter in and tilt in one direction, waiting for the batter to move across the pan. I know it’s logical, but it’s wrong. Instead, go a little crazy and quickly tilt the pan in all directions as you add your batter. Do this 2 or 3 times and the circle of crepe batter will get larger as you do.
- Flip when the batter is dry around the edges. When the batter is dry around the edge, it’s probably time to flip them. This should take just over a minute. Slide your spatula underneath and if it feels like your low carb cream cheese pancake won’t break, then go ahead and flip. If your temperature is right, you’ll be able to keep going and get great results. That first “test crepe” will help you know if you need to adjust your temperature. Remember, it should come out soft and pliable, not firm and crispy. (Note: the second side will cook faster, so don’t burn it!)
How To Store Cream Cheese Crepes or Pancakes
These are a great meal to make in advance. You can whip up this cream cheese pancake recipe ahead of time and just heat and fill for your special meal or when company arrives.
Just store them in your refrigerator, stacked on top of each other. Unlike my other gluten-free keto crepes recipe with almond flour, there’s no need to line with parchment paper between them.
Then, when it’s time to enjoy your keto cream cheese pancakes, just pull them out.
Want to keep them in the freezer? You can! For this, it’s best to line parchment paper between the flourless crepes, so that they don’t freeze stuck together. You can reheat them in the microwave or oven in a single layer.
Now the only question is, do you like your cream cheese crepes sweet or savory? The recipe card below gives you both options.
My husband asks for these keto cream cheese pancakes by name. Well, sort of. He actually just calls them “crêpes”, but that’s because he doesn’t care what I put in them – as long as they taste the way they do. Ha.
Since these are his favorite, it only seemed fitting to make them for him on Father’s Day. Go ahead and whip up these low carb cream cheese pancakes for Dad for brunch today – or any day.
Tools To Make Low Carb Keto Pancakes:
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- Blender – This blender is professional-grade is makes blending anything a breeze. Especially this pancake recipe.
- Non-Stick Pan – This non-stick pan set includes the perfect size to make these keto crepes.
Keto Low Carb Crepes Recipe with Mascarpone:
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The Best Low Carb Keto Cream Cheese Pancakes or Crepes Recipe
These low carb keto cream cheese pancakes have a secret ingredient that makes them the best! This cream cheese pancake recipe has a delicious buttery flavor and makes the perfect flourless crepes for sweet or savory filling. Super easy with 5 minutes prep time!
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- Blend all ingredients in a blender or food processor, or in a bowl using a hand mixer, until smooth.
-
Heat a greased pan over medium heat on the stove. Swirl 1/4 cup (60 mL) of the batter on the pan to make a thin crêpe. Cook for about 1-2 minutes, until bubbles start to form at the edges, then flip. Cook about 1 minute on the other side, until golden. Repeat with remaining batter.
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Recipe Notes
Serving size: 1 crepe
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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119 Comments
Louise Crabbe
Wow! Super easy and super delicious I’ve been doing an awful lot of baking/ cooking with almond flour and what a delightful change not to have that nutty texture in something so yummy!
Amanda L
Love this recipe, I’ve tried it twice now and will be cooking it again and again!
I did buy a cheap new non stick pan to make them to avoid disappointments and they turn out perfectly. I think the secret is patience, as having the pan medium heat does make it take longer but they are certainly worthwhile.
I put a teaspoon-full in first to know when the pan is the right temperature; once I’ve cooked that one, I continue with the full scoop ones.
I swirl the batter around making sure that they are not too thin (around 2 millimeters thick, otherwise they are hard to turn), even if it doesn’t fill all the pan, and wait until I can gently lift them with a spatula and my other hand to turn around. Although non stick, I still grease the pan with a little butter or olive oil just in case.
Hope this helps 😀
alessandra
I tried this recipe and it tastes very good but compared to the other pancakes recipe, this one has a very liquid batter and it’s almost impossible to make a big nice crepe because it breaks while cooking.. Next time I’ll add coconut oil in the batter and probably baking powder and let’s see if is going to be easier to flip it… If this recipe will not work for you I suggest everyone to try the coconut flour pancakes recipe with Cream cheese (using mascarpone and cinnamon) and honestly I think it was the best one.
Jane DeSanti
This was delish!!! Totally hit the spot and I ate all the servings. I didn’t have the recipe sweetener so I used a sweetener called Apple Sugar. I had this in my cupboard but had never used it, have you heard of it? I’m always looking for recipes that are low to no carbs and even with the Walden Farms sugar free syrup (probably not healthy but available as I live in a rural area and wasn’t prepared) eating all the servings, I was at 3.7g carbs, 38g Fat 16.1 protein 396 calories, I call this a huge win!
Wholesome Yum M
Hi Jane, Apple sugar is made from apple juice, so it’s not sugar-free. If you are interested in picking up a few keto-friendly sweeteners, you can check out my preferred brand at Wholesomeyumfoods.com
Jane
Done! Thank you!
Peggy
Recipe for low carb granola bars calls for Clear Fiber Syrup. What or where is Clear Fiber Syrup? It’s not in your store.
Wholesome Yum M
Hi Peggy, The recipe card has a clickable link for the fiber syrup. It will take you to where you can buy it. I hope this helps!
Kathy
Being in Canada wondered if yor Besti products and Maple syrup will be available on Amazon.ca
These sound great, I currently use Swerve or Monkfuit sweeteners. Would love to try Besti. Is Allulose approved?
Thanks
Wholesome Yum M
Hi Kathy, Besti and Wholesome Yum Foods products are now available in Canada! Order over at WholesomeYumFoods.com
Ruth Martinson
Love it
Amy Trefz
Just made these this evening. They were wonderful!! Thank you!!
Linda
I made these a few weeks ago. I used the crepe to make BLT wrap ups. They were delicious. Thanks.
Christiane
Wow! Best crepes ever!!! Thanks +++++++
Shirley Edstedt
Marrying into a Swedish family I had to learn how to make Swedish pancake 1st thing. We’ve been married 44 years so that makes the numbers of crepes I have made very, very high! When we switched to low carb I thought we would have to leave them behind. Then I found this recipe! While not exactly Swedish pancakes this recipe makes a very respectable copy. I am very pleasantly surprised since so many recipes claim to be as good as the original – and they are NOT. This recipe really is just as good as my husband’s Swedish grandma’s. Two other comments: these crepes are fragile and hard to turn. I suggest, if you are adventurous to try flipping. Also the batter is very thin, but that is a good thing. Use a small skillet just the size of the crepe and swirl, swirl, swirl but don’t swirl up the sides. One other thing – do you know if the batter can be frozen? I don’t normally have mascarpone on hand and if I buy it I’d like to be able to use it all up and then freeze the extra batter. Thank you so much! Hubby has a very happy tummy right now.
Wholesome Yum M
Hi Shirley, I’m thrilled you love the recipe! I would not freeze the batter, but you can freeze the cooked crepes. Be sure to stick a layer of parchment between the crepes to make sure they don’t stick together.
Mary-Ann
Beyond terrible recipe. Just nope. Eventually I got the hang of your “crazy tilting” strategy for the pan to make the crepe mix spread, but it’s so thin the crepes fall apart, if they don’t burn first. It’s too exacting, just not viable to make real crepes that are nice. Not well explained. A shame really. I should add that I don’t usually have problems with recipes and have made quite a few zero-carb ones successfully. Needs some work I think.
Wholesome Yum M
Hi Mary-Ann, Were your crepes crunchy on the outsides, or soft? It sounds like maybe the heat was up too high and that’s why they were burning.
Carolyn Bowman
These crepes have become a staple at my house! I tweak the recipe every once in a while if I am using for savory dishes. The key is definitely to swirl in pan and get temp right – the first crepe always gives me trouble!
Marie-Ève Choquette
I can’t see the ingredients or the measurements…
Wholesome Yum A
Marie-Ève, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.
Quynh
What is mascarpone and where I can find? Will it work with regular cream cheese?
Wholesome Yum A
Hi Quynh, you can usually find mascarpone in the grocery storer next to other soft cheeses. This will also work with regular cream cheese, though!
Wendy
Super yum! I also had a hard time flipping them but I just heated up (and buttered) another pan on another element, loosened the crepe and flipped it into the second pan. This also made it faster as I could start another while the other was finishing!
Monica
Can you store the batter for use the next day or so? There are just so many to try. I was thinking that if I had out nearly all of the same ingredients, save a few, and you could prepare several different batters ahead of time. That would save me from having to cook them all the same day. However, if I need to cook them, it isn’t that big of a deal to meal. They all sound delicious.
Wholesome Yum A
Hi Monica, I think you could at least store this batter overnight. I’m not sure how fresh it would stay longer than that.
Diane Kimes
These sound amazing as is, and I plan to try them. I love crepes. However, I was wondering, do you think that if I added a little bit of gluten and baking powder that this recipe would work to make something akin to funnel cake? I’m making funnel cake for my daughter’s birthday tomorrow, and it’s so HARD to resist. I need a workaround. I know that they wouldn’t be carb-free, but the difference between this and real funnel cake would be tremendous.
Wholesome Yum A
Hi Diane, I don’t add gluten to any of my recipes so I’m really not sure. Definitely let me know if you try it, though!
Regina
Adding melted butter to this crepe batter makes them SO much easier to flip.
Katie
Hi there! I’ve made something like this before and loved it but forgot the exact recipe, so I was happy when I found yours. Decided to make them today with cream cheese and for some reason the batter is extremely thin. I even added extra cream cheese to try and thicken it up. I doubled the recipe and used a liquid stevia sweetener. Could that maybe be it?
Wholesome Yum L
Hi Katie! I would definitely try it again with a non-liquid sweetener. The batter does need to be thin to make this recipe though. There is a video on the post you can watch to see how they are made.
Katie
I did try them again with granular stevia and it was much better! I also decided to cook them using my dash mini waffle maker and they were perfect! Thank you (:
Linda Sanders
Made these today and they were WONDERFUL! Ate them with homemade low carb strawberry jam. Delicious!
Chandra
I just made these with regular cream cheese. Delicious!!!!! They were a bit difficult to flip but rolled them up with cream cheese and swerve filling. Yummy!!!!
Deborah
Hi, I was reading all the wonderful comments and decided to give these a try. I was wondering if these can be filled with a ricotta filling and baked like a manicotti crepe. I usually use my basic crepe recipe to do that. Do you know if these would hold up with sauce and ricotta filling? In any event thank you for the wonderful recipe.
Maya | Wholesome Yum
Hi Deborah, Yes, you can do that! Sounds delicious!
Jody
Thanks for the question, Deborah! I was just going to ask this. And maybe Maya can add to this? I’m wondering if I can make nylshnyky with this recipe. Basically it’s crepes with a cottage-cheese and dill filling, but then baked in cream. Would they hold? I’d LOVE to find a keto friendly version. Thanks.
Latanya
This recipe is delicious. I made it for my kids (11 and 17) because we were out of pancake mix and they loved it. Super easy and even better with sugar free whipped cream and raspberries.
Edina
Oh my goodness!!! These are abso delish! I made one batch with regular cream cheese and one with mascarpone… equally tasty. The mascarpone seems to blend a little easier. The boyfriend likes them as well…. some fresh raspberries and whipped cream or a dollop of sugar free preserve and whipped cream— makes an elegant, tasty, light, and surprisingly filling (one crepe) dessert! Thanks for the recipe!
Maya | Wholesome Yum
I am so happy that you liked the pancakes, Edina! Thanks for stopping by!
Nadia Raafat
Hi,
I made these pancakes this morning.
I topped with butter, and Walden farm syrup,
And three strips of bacon!!
These were delicious .
I was full till dinner time.
Thanks for sharing the recipe
Maya | Wholesome Yum
I am so happy to hear that, Nadia! Thanks for stopping by!
Toni
Delicious – way better than the cream cheese version I tried. I am excited to try out your other marscapone cheese recipes now!
Maya | Wholesome Yum
That’s great, Toni! Thanks for stopping by!
Olga
Delicious and exactly what I was looking for, thank you for posting
Maya | Wholesome Yum
I am so happy you liked them, Olga! Have a great day!
Jill
What is mascarpone?
Maya | Wholesome Yum
Hi Jill, Mascarpone is a soft, creamy, spreadable Italian cheese. The consistency is just like cream cheese, but the taste is more buttery and less tangy than cream cheese.
Marian
So is one serving four crepes or one crepe?
Maya | Wholesome Yum
Hi Marian, one serving is one crepe, this recipe makes four crepes.
Marian
Ok. Thanks!
Debra L. Barwick
Can I make those crepes out of organic heavy coconut cream?
Maya | Wholesome Yum
Hi Debra, Possibly, I haven’t tried that. Let me know how it goes if you do!
Ashley
I just made these and they were absolutely DELICIOUS! I may have used the wrong sized pan, and I honestly had a lot of trouble flipping them so I’d probably only make them as a special treat… but WOW! They are definitely as tasty as you claim!
Maya | Wholesome Yum
Thank you, Ashley! I’m glad you liked the recipe!
Tatiana
Sounds delicious. But I have a technical question. The mix is extremely thick (the opposite is regular crepe dough that you can pour on the skillet). How are you supposed to thinly spread it on hot pan? Thank you! Can’t wait to try it.
Maya | Wholesome Yum
Hi Tatiana, I’m not sure how that happened – it’s hard to tell for sure without being in the kitchen with you. I’ve made these crepes dozens of times and the batter is always pourable, just like a normal crepe batter, so I just tilt my 8″ pan around to make crepes. Are you sure you’re using 2 large eggs and just 1/4 cup of mascarpone? Letting the mascarpone soften at room temperature might help, though usually I haven’t found that to be necessary. I hope you’ll get the chance to try it again!
Christina
Mascarpone is one of my most favorite things ever and these look amazing! Out of curiosity, have you tried these with a savory filling? Or are these really leaning more towards a sweet filling? Thanks in advance!
Maya | Wholesome Yum
Mine too! I put mascarpone in and on so many things. These crepes work with a savory filling too – just make them without sweetener, cinnamon, or vanilla, and instead add a dash of sea salt and whatever seasonings you like.
Kimber
Crepes have always intimidated me, so I have never attempted to make them, but always wanted to. So this morning was my first try. This recipe is delicious and easy! My family enjoyed them very much!! I did have to substitute with cream cheese because that is what I had on hand. I will bet that if you had the mascarpone, they would be even more delicious. Thank you, Maya!
Julie
I see no one has asked, so I’ll be brave … can I substitute cream cheese for the mascarpone cheese? I really dislike it when people try to change all but the name in a recipe, but cream cheese is all I have in the house.
Maya | Wholesome Yum
Yes, you can! The flavor is more buttery with the mascarpone, but they are delicious with cream cheese, too.
mhaan.a-ds
Such a delightful treat! I always want my crepe with ice cream and that is a perfect dessert for me.
Lindsay
Wow this looks amazing!!! I will be requesting this for my next breakfast in bed!
Maya | Wholesome Yum
Thank you, Lindsay! I love breakfast in bed, I wish I had it more often.
ana fernandez
Oh my oh my so delicious! What a great recipe and photos!
Shannon Peterson
These look heavenly! I can definitely see so many different ways to enjoy these!
Ana De Jesus
Gluten free and it only uses 4 ingredients? Well this macarpone crepe looks like the bomb!
Maya | Wholesome Yum
Thank you, Ana! I think recipes with just a few ingredients are the best!
Colette S
I don’t remember having crepes.
I’d love to try some one day.
Maya | Wholesome Yum
Hi Colette, I hope you get to try! They are delicious – like a very thin pancake.
Inspiring Kitchen
That looks so yummy. I haven’t tried using Erythritol, yet. I have only used Stevia. I’ll give this a try.
Maya | Wholesome Yum
I hope you get to try it! I love erythritol because it has no aftertaste unlike Stevia, and it also measures very closely to sugar. I’ve given it to friends that don’t eat low carb to try plain, and they agreed it tastes like sugar.
mskathykenny
Just looking at the photo makes me want to eat it layer by layer … it looks so delicious.
Rosey
I haven’t had one for a couple of years. I do love them though!
Maya
I hope you try these, Rosey. They solve many of the reasons people don’t eat crepes for health reasons, and still taste great. I actually prefer them to regular crepes because they have more flavor.
She rocks the suburbs
I’ve never heard of mascarpone but I’m intrigued! These look easy and with only a few ingredients I feel like I wouldn’t be able to screw it up! Thanks for sharing!
Maya
Mascarpone is delicious, you have to try it! Most grocery stores have it near the cheese, cream cheese, or butter areas. Trader Joe’s has my favorite one. These crepes are really easy and pretty much foolproof. You make them the same way you would make regular crepes. I hope you get to try them!
Nicole Escat
One thing I like about a crepe is that it can go with anything. I like putting blueberries and whip cream in my crepes.
Maya
Yum! Blueberries and whipped cream both sound delicious in a crepe. Thank you, Nicole!
Nikki Jenner
I want to give this a try, looks like appetizing! Thanks for the share, glad to know that there are only few ingredients.
Maya
Thank you, Nikki!
Christina Aliperti
These will be perfect for brunch on Sunday. I can’t wait to try them myself and serve them to the family.
Maya
Thank you, Christina! I hope you try them, let me know how it goes.
Elizabeth O.
I really like crepes and it would be nice to be able to do them with just 4 ingredients! These look so good and it’s the perfect dessert as well.
Maya
Thank you, Elizabeth! Yes, I love these with almond butter and fresh raspberries for dessert.
sparkofsouthernmoms
These look wonderful! I have never tried making these before but I would love to try!
Maya
Thank you! I hope you get to try them!
Nicole McNeil
I like your style — keeping it under 10 ingredients makes it seem much less daunting to cook something! These look great… and who can ever say no to mascarpone cheese?!?!?! Thanks for sharing!
Maya
Thank you, Nicole! That’s the goal. I agree, mascarpone is awesome!
Agnes Dela Cruz
Crepes are my kids’ favorite for a weekend breakfast. I like this recipe. Will save it.
Maya
Thanks, Agnes! Let me know if you try it!
Alfonzowords
Oh wow! my tummy is growling right now. This looks so good. I love the recipe.
Maya
Thank you!
Taylor
I’m a big crepe fan! I have my own recipe but it would be fun to try a new recipe!
Maya
Thank you, Taylor! It’s always fun to try new recipes, too.
Lexie Lane
I like crepes and this is so tempting! I am so glad that it only includes 4 ingredients.
Sarah Bailey
Oh wow, these look utterly delicious – I must make some ASAP.
shoppingduck
I love crepes but have never tried to make them with marscapone. I will have to try this recipe.
Liz Mays
Oh my word, does this ever look appealing. I’ve never tried making crepes, but I NEED to!
Tina Ashburn
Many of my friends are gluten-free and I’m going to share this with them. They sound yummy, and yes adding vanilla and/or cinnamon will make the house smell terrific!
Claire'scomfycorner
These crepes look and sound delicious! I have to make them, my friend loves crepes 🙂
Jessica Beal Harlow
I would never turn down an omelet on a Sunday morning! lol But, I’d also really love to try these crepes! They look amazing and like a perfect lazy morning indulgence!
Michelle Gwynn Jones
I haven’t made crepes in about six months. Thanks for the reminder. Sunday brunch is calling me.
Amy Jones
These crepes look delicious, I would love them with some Nutella!
Maya
Thank you, Amy! That sounds amazing!
Carol Cassara (@ccassara)
I pinned this before I even commented. It looks amazing and I have to make it!
Maya
Thank you so much, Carol! Enjoy!
Dawn McAlexander
I haven’t had crepes in forever. Looking at these is making me want some big time. Think I will try this recipe.
Maya
Thank you, Dawn! Let me know how you like them.
Rachel Mouton
These look delicious! My husband loves crepes! I don’t make them often enough for him 🙂
Carol @ studiobotanica
Will definitely try these! Thanks for posting!
Kage
Love crepes and 4 ingredients sound even better.
Lindsey Dietz
LOVE that you use erythritol in these! I use erythritol all the time — it and stevia are the only sweeteners I eat! I hope to see more people using it in their lovely recipes soon! Love crepes too!
Maya
Yes!! Erythritol is my all time favorite sweetener by far.
Carol
Hi, can’t wait to make this recipe! Thank you so much. I have a question about erythritol, please. Some people say it leaves a cooling feel on the tongue. Have you ever experienced this? Which products tend to have it more often? I read on one forum that it is in frosting, which I don’t make a lot of. Probably will be making cheesecake, cheesecake bars, small cakes and these crepes. Thanks for sharing if you’ve ever experienced. One woman said that adding 1/8 tsp xanthan gum helped relieve the effect, and another said that mixing with another sweetener such as xylitol or stevia also helps. Thanks again, and thanks for your great recipes. I have been paleo for many years, and never really desired desserts but for some reason, I do now! Maybe because I moved to a small community and the few restaurants here serve some great cheesecake and chocolate desserts! haha
Maya | Wholesome Yum
Thank you, Carol! Yes, erythritol sometimes has this effect, but it’s not always noticeable… depends on the recipe. I don’t ever detect it in things having cream cheese, like cheesecake or these crepes. Also, it’s more noticeable when you try to make something VERY sweet, versus mildly sweet things are fine. I haven’t experimented with trying to reduce the effect with xanthan gum, but mixing with another sweetener definitely does help if you are sensitive to it.
Carol
Thank you so much for your detailed reply Maya! It is much appreciated. 🙂 Making these crepes now. So excited. I ordered some Lakanto but it’s not arrived yet so I will be using either XyloSweet or liquid Stevia which has been what I’ve used for years. Just branching out to try other sweeteners. Also, thank you SO MUCH for your sweetener comparison chart, it is extremely helpful. I am sharing your website with my friends. Cheers and Happy New Year!! <3
Maya | Wholesome Yum
Thank you for sharing, Carol! Happy new year!