This is one of the recent recipes I’ve made, but I have had so many people ask about it, it jumped to the front of my pile that’s waiting to be posted – and for good reason! These crepes are the BOMB! Whether you are doing Keto or not, they are delicious. And you can eat them as a meal or for dessert!! Crepes are super versatile too, so you can easily change up the recipe to make it how you want.
Now here’s what you need:
- eggs
- cream cheese
- cinnamon
- granulated sweetener
- butter
- small frying pan
- blender or mixer
THAT’S IT!!
If you’ve been following my blog, you know that I love recipes that don’t require a lot, are simple, and taste delicious. Well, this recipe gets a big fat ✔ on all three of those!
So to get started, you are going to put your eggs, cream cheese, 1 tsp cinnamon, and 1 tbsp granulated sweetener in your blender. (Personally, I like the Ninja single serve blender and use it for a lot of things that are small batches, or smoothies!) Once you have that done, heat your small frying pan over medium heat and throw in a pad of butter (roughly 1/2 tbsp) once it’s warmed up. Give it a few minutes so it gets up to temp. If you put the batter in when it’s too cold, it’s not going to turn out as well.
Pour in enough batter to get about a 6 inch crepe (I got a total of 10 crepes out of my batch, but depending how big you make them, that amount can vary). You’ll give it a few minutes to cook, roughly 3-4. Carefully flip and cook 2 more min. You don’t want to overcook as these will dry out and then be more difficult to roll up.
While those were cooking, I mixed up the filling. Mix the 1/3 cup sweetener and 1 tbsp of cinnamon in a bowl, then add about half of that to the softened butter to make up the spread for the crepes.
Make sure to let the crepe cool before you put the filling in! Remember, it’s butter, so what happens when you put butter on a hot pancake/piece of toast, etc – it melts right in! Well, same thing will happen here! I threw mine in the fridge or freezer to help cool them quicker – frankly these smelled amazing, it was hard not to eat them as they finished!!
Continue frying the batter until you have all your crepes and they are cooled. Then spread about a tbsp of the filling mixture on each crepe, more or less depending on how many crepes you got out of your batch. Then roll them up and put them on a plate until they are all done. Take the remaining cinnamon sweetener mixture and sprinkle over the top. Now, try not to eat the whole platter!
Full disclosure – the first night, I ate them just like that. The second time I made them, I was told I HAVE to try them with syrup. I’m thinking, ‘yeah right, how much better can they be?’. But I did anyways. And then I vowed to never have them without it again. It is not ‘needed’ for this recipe, but so highly recommended!! Get yourself some Walden Farms pancake syrup. You won’t regret it.
And now the BEST part. Seriously, you ready?!
These are only 1 net carb each. Yep, 1!
So now that you know that, seriously try not to eat the whole plate! I dare you.
You can easily change these up.
- Add some extract instead of the cinnamon to the batter and/or the butter.
- Use a cream cheese filling instead of the butter.
- Add baking powder to the mix to make the crepes fluffier and more ‘pancake’ like. The options are really endless. Comment below if you make these and how they turn out!
Keto Snickerdoodle Crepes
Prep Time: 5 min
Cook Time: 30 min
Servings: 10
Net carbs per serving: 1
Crepe:
6 eggs
5 oz cream cheese
1 tsp cinnamon
1 tbsp granulated sweetener
Filling:
1 stick (8 tbsp) softened butter
1/3 cup granulated sweetener
1 tbsp cinnamon
Put your eggs, cream cheese, 1 tsp cinnamon, and 1 tbsp granulated sweetener in your blender. Once you have that done, heat your small frying pan over medium heat and throw in a pad of butter (roughly 1/2 tbsp) once it’s warmed up. Give it a few minutes so it gets up to temp. If you put the batter in when it’s too cold, it’s not going to turn out as well.
Pour in enough batter to get about a 6 inch crepe (I got a total of 10 crepes out of my batch, but depending how big you make them, that amount can vary). You’ll give it a few minutes to cook, roughly 3-4. Carefully flip and cook 2 more min. You don’t want to overcook as these will dry out and then be more difficult to roll up.
While those were cooking, I mixed up the filling. Mix the 1/3 cup sweetener and 1 tbsp of cinnamon in a bowl, then add about half of that to the softened butter to make up the spread for the crepes.
Make sure to let the crepe cool before you put the filling in! Remember, it’s butter, so what happens when you put butter on a hot pancake/piece of toast, etc – it melts right in! Well, same thing will happen here! I threw mine in the fridge or freezer to help cool them quicker – frankly these smelled amazing, it was hard not to eat them as they finished!!
Continue frying the batter until you have all your crepes and they are cooled. Then spread about a tbsp of the filling mixture on each crepe, more or less depending on how many crepes you got out of your batch. Then roll them up and put them on a plate until they are all done. Take the remaining cinnamon sweetener mixture and sprinkle over the top. Now, try not to eat the whole platter!
. Sometimes I like to add a little heavy whipping cream to the beaten eggs and they fluff up a little more when cooked.
(I highly recommend one with a lid unless you’re feeding a big family because this is filling and there will be leftovers!)
instead of 
since he ‘doesn’t like coconut’. ::Insert eye roll here:: He always says he doesn’t like something, but if I sneak it into his food, he usually doesn’t know the difference. Men can be like kids sometimes!
so it doesn’t get soggy. Alternatively, you can use an oven but that takes so much longer. A microwave will do the trick, but give you a soggy coating.
and cook until browned. Place on paper towel so it absorbs any excess liquid. Lay the reserved ham slices in the bottom of the 9 x 13 
.
. Heat about an inch of water in a small saucepan over medium heat until it is simmering. While it is heating, whisk the yolks and lemon juice together until it thickens. Then set the bowl on top of the simmering pan and lower heat. Be sure the bowl does not touch the water or it’s too hot and will scramble your eggs. Continue to whisk the mixture, then slowly put the butter in, whisking continuously. The sauce will thicken. Remove from heat. Add in seasonings, mix well, and serve.
(no carbs).
