Ooh-la-la, let them eat crêpes! It’s that time of year when I want to make my sweetie a special dessert, but don’t want to wreck our mindful, muscle-making food routine. So, I came up with Protein Peanut Butter Crêpes that I served with raspberries and whipped crème for our special date night dinner.

These very thin protein pancakes are gluten-free and low carb, with each single crepe (with no topping or filling) has just 61 calories, 5.1 grams of protein and 1.9 grams net carbohydrate. Read on to get all the details and recipe:

You may be wondering how do these protein crepes pack so much protein without using a protein powder? The protein comes from eggs, cottage cheese, peanut butter powder and almond flour.  I’m a huge fan of using cottage cheese to up the protein in my recipes – seriously, have you seen all of my protein cheesecake recipes? I also like cottage cheese as a quick snack topped with a variety of yummy things – check out my recent post on Cottage Cheese for Lean Muscle

Peanut butter powder is also a thing of wonder for building and maintaining lean muscle. I like the PB Fit brand – it has 87% less fat and 66% fewer calories than the leading traditional peanut butters.  You can mix the powder up with water to make a spread, or use it in smoothies, baked goods or recipes like my peanut butter crepes.

Making peanut butter protein crepes is easy, especially once you get the hang of when to flip them. To make the batter for protein crepes, simply toss all the ingredients in and blend until smooth. Then it’s a matter of pouring in a hot crepe pan or non-stick skillet and flipping over when bubbles appear and the batter looks set. I set them aside to cool before filling and rolling up with whipped cream and topping with muddled raspberries. Greek yogurt makes another good filling or any type of fruit and sugar free syrups on top.

In fact, the topping and filling ideas are endless for these peanut butter protein pancakes (crepes). If you are serving warm, they are also great with more nut butter and/or cottage cheese on the inside or any type of sautéed fruit.

Enjoy!

Note: This post contains affiliate links and I receive a small commission from sales generated (however, price remains the same to you).

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Peanut Butter Protein Crepes

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

These easy to make, thin pancakes are low carb and gluten free. Fill and/or top with the ingredients of your choice -- or my favorite, whipped cream and raspberries

Course: Breakfast, Dessert

Cuisine: French

Keyword: crepe, gluten free, gluten free pancake, keto, low carb, raspberries

Servings: 3 servings (3 crepes each)

Ingredients

• 2 large eggs
• ½ cup 2% cottage cheese
• ¼ cup water
• ¼ cup peanut butter powder
• 1/3 cup almond meal
• 1/8 teaspoon baking soda
• Optional: up to 4 little packets stevia depending on sweetness preference
• ¾ cup whipped cream
• ¾ cup frozen raspberries

Instructions

1. In blender, add eggs, cottage cheese and water, pulse for 30 seconds to combine.
2. Add protein powder, almond meal, baking soda and stevia (if desired) to cottage cheese mixture and continue to blend for 30 to 60 seconds until smooth. Batter should be fairly runny, if it looks to thick, blend in water one tablespoon at a time.
3. Heat 10 inch crepe pan or non-stick skillet to medium heat.
4. Pour about 3 tablespoons to ¼ cup of batter into hot pan and quickly but gently rotate pan slightly from handle to widen the circle of batter. Set down on the burner and cook until bubbles forming and batter looks set, about 1 ½ to 2 minutes.
5. Use large spatula to flip crepe over and cook on other side for about 1 minute.
6. Remove from pan to plate to cool and repeat with remaining batter.
7. Crepes may be eaten cold, warm or cooled completely and frozen for use later.

To serve with cream and raspberries:

1. When crepes have cooled, fill each with about ¼ cup of whipped cream in a line offset from the center, closer to edge. Roll up from that edge until a cigar shape. Repeat with remaining creams.
2. Add frozen berries to microwave-safe bowl and use defrost button to defrost for 1 minute. Then reheat for another minute until warm. Use the back of a spoon to mash warmed raspberries up into a sauce. Pour over top of cream-filled crepes.

Recipe Notes

Nutrition Facts for ONE crepe, unfilled:

Nutrition Facts for 3 crepes with 1/4 cup whipped cream and raspberries: