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Breakfast! One of my favorite meals...

Lately we've been doing intermittent fasting with 16 hours fasting and 8 hours to eat, so breakfast has become a weekend treat! Trying to shed the COVID 15 is no easy feat 😅 so we're also sticking to low-carb Keto meals. These delicious lemony crepes will satisfy your sweet tooth and keep you going till that next meal and they're also super easy to make ( AND dairy-free + gluten-free 🙌). Enjoy this special treat any time of day!

Keto Lemon Breakfast Crepes


  • 6 oz Diaya Cream Cheese (or another Vegan Substitute)
  • 6 Eggs
  • 1.5 tbsp Coconut Flour
  • 2 tsp Lakanto Monk Fuit Sweetener
  • 1/8 tsp Xanthan Gum
  • 1 tbsp Coconut Oil
  • 1.5 tbsp Fresh-squeezed Lemon Juice
  • 2 tbsp Grated lemon peels 
        How to Make it:
        1.  Microwave the Daiya cream cheese in the microwave until softened. Mix the cream cheese, eggs, coconut flour, monk fruit and xanthan gum together with a handheld mixer.
        2.  Preheat your griddle or pan over medium-high heat. Spread melted coconut oil over the hot griddle or pan.
        3.  Pour ¼ cup of batter onto the hot griddle per crepe (I could fit 2 or 3 at a time on my griddle)
        4.  When it starts to brown on the edges flip it and cook the second side.
        5.  Repeat until you've finished up all the batter.
        6.  Top with grated lemon peel and lemon juice + a sprinkle of monkfruit sweetener.
        7.  Enjoy!