Keto Egg Fast Snickerdoodle Crepes
A delicious keto egg fast crepe recipe based on the popular snickerdoodle cookie! Low carb, keto, lchf, egg fast, and Atkins diet friendly recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 tsp cinnamon
- 6 eggs
- butter for frying
- 5 oz cream cheese softened
- 8 tbsp butter softened
- 1 tbsp granulated sugar substitute (splenda swerve, ideal, etc.)
- 1/3 cup granulated sugar substitute
- 1 tbsp (or more) cinnamon
- Carbohydrate 24.5052151127198 g
- Cholesterol 114.962625538662 mg
- Fat 39.6504887091698 g
- Fiber 0.345149990081787 g
- Protein 8.81498433739093 g
- Saturated Fat 24.2433087518157 g
- Serving Size 1 1 serving (267g)
- Sodium 490.62496150884 mg
- Sugar 24.160065122638 g
- Trans Fat 3.63220703171717 g
- Calories 481 calories
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.
