One thing I have been missing on my keto diet is pancakes.  Chaffles or cheese waffles are great but if you don’t have a good syrup, topping or filling or a nice cup of tea or coffee to go with them sometimes it feels like choking down cardboard.  Then there is getting sick of the same texture all the time.

Today I was searching for the next best thing to pancakes – crepes.  In part because they aren’t something I usually have and also because they typically come with a fluffy sweet (or savory) filling.  The recipe I initially found ended up having a filling that just dissolved into a buttery pool immediately upon putting it in the crepe.  I wanted my filling to have more substance to add to the mouthfeel of the dish.  You ketoers out there understand how important texture is after you’ve been on the low carb train for a while.  There is only so much lettuce you can eat for crunch and only so much unadulterated soft or melted cheese you can consume before wanting to yell, “Uncle!”

This recipe would be a perfect addition to an egg fast diet to change things up a bit. Whether you have these for breakfast, brunch, lunch (like I did) or dessert you’ll stay within your carbs and benefit from the egg fast.

Keto Snickerdoodle Cheesecake Egg Crepes

These simple crepes with no nuts or grain will keep you in your macros and benefiting from the egg fast plateau blaster.
Prep Time10 mins
Cook Time10 mins
Resting Time5 mins
Course: Breakfast, Dessert, Snack
Cuisine: French
Keyword: cream cheese, egg fast, keto, low carb, sugar free
Servings: 4 servings
Calories: 434kcal
Author: Luci

Equipment

  • 8" Non-stick pan
  • Blender
  • Silicone spatula

Ingredients

For the batter:

  • 6 large eggs free range, organic is best
  • 2.5 ounces cream cheese neufchatel
  • 1 tbsp Lakanto Monk Fruit granulated sweetener or other granulated no calorie sugar substitute of your choice
  • 4 tbsp salted butter softened
  • 1 tsp cinnamon ground

For the Filling:

  • 1/3 cup Lakanto Monk Fruit granulated sweetener or other granulated, no calorie, sugar substitute of your choice
  • 1 tbsp cinnamon ground (may add more if wanted)
  • 2.5 ounces cream cheese neufchatel
  • 4 tbsp salted butter softened

Instructions

  • 1. Place all ingredients for batter in the blender or nutri-bullet cup. Blend until smooth.
  • 2. Allow batter to rest for 5 minutes.
  • 3. While batter is resting mix together the cinnamon and keto friendly sweetener, set aside.
  • 4. Mix together cream cheese and softened butter for filling in a bowl or baggie. Blend well.
  • 5. Add in 1/2 of the sweetener and cinnamon mixture and stir together until thoroughly mixed. Sweetener will not dissolve but will remain grainy. Place the cheesecake mix in a baggie and set in the refrigerator while you cook the crepes.
  • 6. Using an 8 inch non stick pan on medium heat pour in the batter 1/4 cup at a time. Swirl batter around the bottom of the pan until it creates an even thin coat. Cook for 40 seconds on the first side then carefully release the edge with the silicone spatula and flip the crepe. You may need to use two spatulas to achieve this. Cook for 30 seconds on the other side.
  • 7. Serve each crepe with 1 tbsp of filling in the center of the crepe and fold or roll over the filling to serve. You can do this by snipping the corner off the baggie and using it like a pastry bag. For leftover filling put the cut bag in another bag in the refrigerator or freezer. Just remember to get it out of the freezer a few minutes before you need to use it again.
  • 8. Store for a few days in the refrigerator or separate unrolled or unfolded crepes with parchment paper in a gallon storage bag and freeze.

Notes

Serving Size: 2 crepes, 2 tablespoons filling
Carbohydrates: 2 g net
Fat: 42 g
Protein: 12 g