Ingredients
- 4 large eggs
- 4 oz (½ cup) cream cheese, softened
- ½ cup almond flour
- ¼ cup unsweetened almond milk (or water)
- 1 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1-2 tbsp erythritol or preferred keto sweetener (for sweet crepes)
Instructions
- Blend the Batter
In a blender, combine eggs, cream cheese, almond flour, almond milk, melted butter, vanilla extract, salt, and sweetener (if using). Blend until smooth—about 30–60 seconds. Let the batter rest for 5–10 minutes to reduce bubbles. - Preheat the Pan
Heat a non-stick skillet (8-10 inch) over medium heat. Lightly grease with butter or nonstick spray. - Cook the Crepes
Pour about ¼ cup of batter into the skillet. Tilt and swirl the pan to spread it thinly. Cook for 1–2 minutes until edges lift and the underside is golden. - Flip & Finish
Carefully flip with a spatula and cook the other side for 30–60 seconds. Remove to a plate and repeat with the remaining batter, greasing the pan as needed. - Serve
Serve warm with keto-friendly fillings like whipped cream, berries, nut butter, or sugar-free syrup.
Let me know if you’d like a savory version, chocolate twist, or filling ideas!