Snickerdoodle Crepes





6 eggs

5 oz cream cheese, softened

1 tsp cinnamon

1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)

butter for frying


8 Tbsp butter, softened

1/3 cup granulated sugar substitute

1 Tbsp (or more) cinnamon


Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes. Heat butter in a nonstick pan on medium heat until sizzling. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute. Remove and stack on a warm plate. You should end up with about 8 crepes.

Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined. Stir half of the mixture into your softened butter until smooth.

To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.


Don't use too much filling, it gets too sweet


Serving Size: 2 crepes, 2 Tbsp filling

Approx nutrition info per serving: 434 calories, 42g fat, 2g net carbs, 12g protein