Ingredients:
For the crepes:
- 1 cup almond flour
- 4 large eggs
- 2 tablespoons heavy cream
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or cooking spray, for greasing the pan
For the filling:
- 8 ounces cream cheese, softened
- 1/4 cup erythritol or another keto-friendly sweetener
- 1 teaspoon vanilla extract

Instructions:
- To make the crepes, in a large mixing bowl, whisk together the almond flour, eggs, heavy cream, water, salt, and vanilla extract until well combined.
- Heat a non-stick pan over medium heat and lightly grease with butter or cooking spray.
- Pour 2-3 tablespoons of the crepe batter into the center of the pan, swirling the pan to evenly distribute the batter and form a thin, even crepe.
- Cook the crepe for 1-2 minutes on each side, or until lightly browned. Repeat this process with the remaining batter to make a total of 8 crepes.
- To make the filling, in a medium mixing bowl, beat the cream cheese, erythritol, and vanilla extract together until smooth and creamy.
- Spoon 2-3 tablespoons of the cream cheese filling onto the center of each crepe. Roll up the crepes tightly, tucking in the sides as you go.
- Serve the blintzes warm, garnished with fresh berries or a drizzle of sugar-free syrup, if desired.
Enjoy your delicious and healthy keto cream cheese blintzes!