Berries are such a wonderful summertime treat! 🍓🍒

And as some of the lowest carb, most nutrient dense fruits, most berries are a great choice for many different ways of eating, including Paleo, low carb, Keto, CleanKeto, and Whole30. And they’re detox-friendly, too, for when you’re doing Dr. Emily’s 10-Day Detox! 😀 Just be sure to always buy them organic, for the higher vitamin and mineral content, and for lower toxicity, as non-organic berries are heavily sprayed with chemicals, and are best avoided.

This recipe makes for a delightful special occasion brunch that is low carb and, if you leave out the stevia/monk fruit and/or replace it with a small amount of honey or maple syrup, it’s Paleo-friendly, too!

Here’s what you’ll need:

Berries & Coconut Cream Crepes

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 6 crepes
Calories: 204kcal


  • 1 mixing bowl
  • 1 small saucepan
  • 1 medium (6") frying pan


Berry Filling

  • 3 cups organic fresh or frozen berries
  • ΒΌ cup coconut cream
  • 5 drops liquid lemon stevia or monk fruit (optional)
  • 1 pinch sea salt


  • 4 large eggs (or 5 medium eggs)
  • ΒΌ cup water
  • 1 Tbsp coconut flour
  • Β½ tsp vanilla, lemon or orange extract
  • 1 pinch sea salt
  • 3-4 drops liquid monk fruit or stevia (or to taste)
  • β…“ cup coconut oil


Berry Filling

  • In a small saucepan, combine berries, coconut cream, optional sweetener, and salt.
  • Cook very gently on low heat, uncovered, stirring occasionally, while you make the crepes.


  • Combine all crepe ingredients except coconut oil in a large bowl and whisk until mixture is well combined.
  • Heat frying pan over medium heat for 1 minute, then add 1 Tbsp coconut oil to the warm pan, and swirl to coat whole pan with oil.
  • Add 1/4 cup of crepe mixture to frying pan, tipping pan around in a circle to spread the batter out in a thin, even layer, and cook until golden brown, 3-4 minutes.
  • Flip crepe and cook for 1 more minute.
  • Remove crepe from pan and set aside on an oven-safe plate or baking sheet.
  • Place sheets of parchment paper between crepes to keep them from sticking to each other, and cover to keep warm.
  • Repeat steps 3-7 with remaining batter.
  • Put covered plate/sheet of finished crepes in 200Β°F oven until ready to serve.

Assemble Crepes

  • Take one crepe, lay it out flat on a plate, and spoon ΒΌ cup of berry mixture in a line down the center.
  • Fold one side of crepe over filling, then the other, and serve.
  • (Or, alternatively, fold it in half and then half again, for a triangle-ish shape.)
    berry crepes


Serving: 1crepe | Calories: 204kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 65mg | Potassium: 158mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg