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.