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.