Keto Crepe Rolls

Ingredients

For the Crepes:

• 4 large eggs
• 4 oz cream cheese, softened
• 1/4 cup almond flour
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1-2 tbsp erythritol or sweetener of choice (optional, for sweet crepes)

For the Filling (example: cream cheese filling):

• 4 oz cream cheese, softened
• 2 tbsp unsweetened almond milk
• 1-2 tbsp erythritol or sweetener of choice
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Crepes Batter: In a blender, combine eggs, cream cheese, almond flour, heavy cream, vanilla extract, baking powder, salt, and erythritol (if using). Blend until smooth.
2. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet and swirl to coat the bottom evenly. Cook for 1-2 minutes, or until the edges start to lift and the crepe is set. Carefully flip and cook for another 1-2 minutes. Repeat with the remaining batter.
3. Prepare the Filling: In a bowl, mix the softened cream cheese, almond milk, erythritol, and vanilla extract until smooth and creamy.
4. Assemble the Crepe Rolls: Spread a thin layer of the filling over each crepe. Roll the crepes tightly and cut into bite-sized pieces if desired.

Nutrition Information (per crepe roll, assuming 8 crepe rolls)

• Calories: 160
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 170mg
• Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g

Notes

• Filling Variations: You can fill the crepes with various keto-friendly fillings such as whipped cream and berries, chocolate ganache, or savory options like smoked salmon and cream cheese.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

These keto crepe rolls are a versatile and delicious option for a low-carb breakfast, snack, or dessert.