This low carb/ keto crepe recipe makes the perfect breakfast or dessert. Stuff them with your favorite sugar free filling like whipped cream, berries, low carb lemon curd, or dark chocolate.
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.