INGREDIENTS
To make the crepes:
almond flour, 1 cup
Four big eggs
2/fourths cup heavy cream
1 teaspoon salt, 2 tablespoons water, and 1 teaspoon vanilla extract
While preparing a pan, use butter or cooking spray.
When filling:
8 ounces softened cream cheese
1/4 cup erythritol or another sweetener suitable for keto
Vanilla extract, 1 teaspoon
INSTRUCTIONS
To prepare the crepes, put the almond flour, eggs, heavy cream, water, salt, and vanilla essence in a large mixing bowl and whisk until thoroughly blended.
Butter or cooking spray should be used to lightly oil a non-stick pan before heating it up.
Pour a couple of tablespoons of the batter into the centre of the pan and swirl it to distribute it evenly and create a thin, uniform crepe.
The crepe should be cooked for 1-2 minutes. Make another eight crepes by repeating this procedure with the remaining batter.
To prepare the filling, combine the cream cheese, erythritol, and vanilla extract in a medium mixing bowl and beat until well-combined.
Place a small amount of cream cheese filling in the centre of each crepe, around 2-3 teaspoons.
Crepes should be securely rolled, with the sides tucked in as you go.
Warm blintzes should be served with fresh berries or, if preferred, a drizzle of sugar-free syrup on top.
Have pleasure in your wholesome and delicious keto cream cheese blintzes!
NOTES
Nutrition
165kcal; 5g carbohydrate; 6g protein; 14g fat; 8g saturated fat; 62 mg cholesterol; 81 mg sodium; 61 mg potassium; 3g sugar; 483 IU vitamin A; 92 mg calcium; 1 mg iron;
