Ingredients:

For the Crepes:

• 4 oz (113g) cream cheese, softened
• 4 large eggs
• 1 tablespoon almond flour
• 1 tablespoon coconut flour
• 1 teaspoon vanilla extract
• 1-2 tablespoons low-carb sweetener (like erythritol or stevia), to taste
• Pinch of salt

For Filling:

• Sugar-free whipped cream
• Berries (strawberries, blueberries, raspberries)
• Optional: a sprinkle of powdered low-carb sweetener for garnish

Instructions:

1. Prepare the Crepe Batter:

In a blender, combine the softened cream cheese, eggs, almond flour, coconut flour, vanilla extract, sweetener, and a pinch of salt. Blend until the batter is smooth and well combined.

2. Let the Batter Rest:

Allow the batter to rest for a few minutes. This gives the coconut flour time to absorb some of the liquid.

3. Cook the Crepes:

• Heat a non-stick skillet or crepe pan over medium heat.
• Grease the pan lightly with butter or cooking spray.
• Pour a small amount of batter into the pan, swirling it around to spread it thinly.
• Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Carefully flip and cook the other side for an additional 1-2 minutes.

4. Repeat:

Continue this process until you’ve used all the batter, stacking the crepes on a plate.

5. Assemble the Crepes:

• Spread sugar-free whipped cream on each crepe.
• Add a few berries of your choice.

6. Roll or Fold:

• Roll or fold the crepes with the filling.

7. Garnish and Serve:

• Optionally, dust the crepes with a sprinkle of powdered low-carb sweetener.
• Serve immediately and enjoy your low-carb cream cheese crepes!