Number of times this recipe has been viewed: 108
Yield: Approximately 4 servings

Serving Size: 2 crepes, 2 Tbsp filling

A delicious crepe recipe based on the popular snickerdoodle cookie! Low carb, keto, lchf, egg fast, and Atkins diet friendly recipe.

Ingredients

For the crepes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon

Instructions

Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes. Heat butter in a nonstick pan on medium heat until sizzling. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute. Remove and stack on a warm plate. You should end up with about 8 crepes.
Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined. Stir half of the mixture into your softened butter until smooth.
To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.
Notes

Approx nutrition info per serving: 434 calories, 42g fat, 2g net carbs, 12g protein