Ingredients
2 large eggs
1/4 cup water
1 cup almond flour
1 tsp lemon zest
4 oz cream cheese, softened
2 tbsp erythritol
1/2 tsp vanilla extract
1 tbsp butter, melted
Instructions
In a mixing bowl, whisk eggs, water, almond flour, and lemon zest until smooth. Let batter rest for 5 minutes.
In another bowl, blend softened cream cheese, erythritol, and vanilla extract until creamy.
Heat a nonstick skillet over medium heat. Brush with melted butter.
Pour 1/4 cup batter into the skillet, swirling to coat evenly. Cook until edges lift, 2-3 minutes.
Flip crepe and cook 1-2 minutes. Repeat with remaining batter.
Spread a dollop of cream cheese filling onto each crepe and fold or roll as desired.
Notes
Let batter rest to allow almond flour to hydrate fully. Stack cooked crepes on paper towels to prevent sticking.
Freeze unbaked crepes on a baking sheet before transferring to a zip-top bag. Reheat in a toaster oven for 5 minutes.
Double the filling for extra decadence or serve with fresh berries.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Stovetop
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 0g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg