Keto Crepes with Spiced Whipped Cream
- 2 ounces cream cheese
- 2 eggs
- 1/4 cup almond flour
- 1 tablespoon Swerve granular sugar replacement
- ½ teaspoon salt
- 1 ½ teaspoons butter
- ½ cup whipping cream
- 1 tablespoon Swerve
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- In a food processor, combine the cream cheese, eggs, almond flour, Swerve, and salt. Pulse carefully, as the batter is quite liquid. Transfer the crepe batter into a pouring vessel.
- Heat a non-stick skillet over medium heat. Melt a small amount of butter (1/4 teaspoon) in the pan and rotate the pan so the melted butter coats the skillet.
- Pour about 2-3 tablespoons of batter into the skillet and rotate the pan so the batter spreads into a wide circle.
- Let the crepe cook until the edges turn golden brown, about 10 seconds, then, carefully flip the crepe to finish cooking.
- Transfer the cooked crepe to a plate. Repeat steps 2-4 until all crepes are cooked. The recipe should make 6 crepes.
- In the meantime, in a stand mixer with a whip attachment, whip the whipped cream ingredients together. The cream should be fairly stiff so it doesn't melt in the warm crepes.
- To assemble, lay one crepe down on a flat surface. Spoon about 1/6, of the whipped cream filling along one edge of the crepe, then roll the crepe up. Repeat this process until all crepes are filled.
- Spoon any leftover whipped cream on top of the crepes. Garnish with a sprinkle of cinnamon.
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