Course Breakfast, Dessert
Keyword low carb, Keto, ketogenic, crepes
Prep Time 5 minutes
Cook Time 20 minutes

Total Time 25 minutes
Servings 8 to 10 crepes

Ingredients

  • 4 ounces cream cheese softened
  • 4 large eggs
  • 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 1/4 cup heavy cream
  • 2 1/4 tsp truvia (or 3 packets)
  • oil or butter for the pan

Instructions

  1. 1. In a blender combine cream cheese, eggs, almond flour, coconut flour, heavy cream,& truvia. Puree until well combined and smooth.2. Set a 8″ skillet over medium heat.  Add a light coat of butter or oil to the pan. Once hot add just under a 1/4 cup batter to the pan and swirl it around till it covers the entire base.  About a 6″ crepe.3. Cook util edges are golden brown and can be loosened with a spatula.  Lift the pan and give it a shake, loosening the crepe and sliding it to one side. 4. Flip the crepe and cook on the other side util lightly browned.  Remove and lay parchment paper or a plate with lid.  If you plan to keep lidded simply sperete each crepe with a piece of parchment paper in between to prevent sticking. 5. Fill with anything you like.  I love whipped cream sweetened with vanilla and truvia and a few raspberries.  Drizzle with sugar free syrup.