Lemon Sugar Crepes

Servings: 4
Calories: 361.2kcal/1511.3kJ (per serving)
Fat: 31.6g (per serving)
Carbs: 15.7g (per serving)
Protein: 12.5g (per serving)

About

These delicious keto crepes are drizzled with freshly squeezed lemon juice and a dusting of powdered sweetener. These are a delicious keto version of the French favorite.

Ingredients

6 ounce cream cheese, brick
6 large raw egg
1 ½ tablespoon coconut flour
2 teaspoon the ultimate icing sugar replacement by swerve
⅛ teaspoon baking aids xanthan gum by bob's red mill
3 tablespoon butter, salted
1 ½ tablespoon lemon juice
4 tablespoon the ultimate icing sugar replacement by swerve

Instructions

Microwave the cream cheese in the microwave until softened. Blend the cream cheese, eggs, flour, 2 teaspoons of Swerve and xanthan gum together with a stick blender until combined well.
Preheat a medium-sized nonstick saute over medium-high heat. Using a pastry brush, swipe melted butter over the hot pan. Add in ¼ cup of batter into the hot pan at a time. Add the batter into the center of the pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.
Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges.
If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds.
Repeat with the remaining batter.
Drizzle ⅛ of the total freshly squeezed lemon juice onto one crepe.
Dust on some of the powdered sweetener. Fold crepe in half and in half again. Repeat with the remaining crepes. Top each serving of crepes with the remaining powdered sweetener. Serve immediately!