These low carb cinnamon crepes have 2 carbs and are fine for an egg fast. Perfectly sweet and satisfying when you don’t think you can look at another egg. Ever.
For this recipe you’ll need: Grass fed butter (Kerrygold), cream cheese, eggs, erythritol or other sugar free sweetener, sugar-free Torani French vanilla syrup, cinnamon
I’ve been on egg fasts before and I know they work better for me than a fat fast. I knew that it was time to get in the right frame of mind and just do it. Planning it is actually worse than doing it because once you start you aren’t hungry or craving anything and it really doesn’t have to be boring. I promise.
So, you can expect egg fast friendly recipes here for the next several days because that’s what I’ll be cooking. It’s ok if you aren’t on an egg fast — these recipes work fine for any of the stages of low carb eating.
Be careful of sweeteners. Some people have problems with some sweeteners. If you know that erythritol stalls you use something that doesn’t. It’s just that easy.
I leave the top of the crepe creamy and roll it once the bottom is set and golden. If you want it dryer just flip it and cook for a minute or two in on the other side. Before you do that, try one that is creamy on top — it’s just so good! The images show two crepes but the recipe makes three. I was starving so I ate the first one before I took pictures.
The following are affiliate links. If you click through and buy something I’ll get a small commission used to keep the blog up and running. Thanks so much for being a part of Lowcarbology!
Here are some of the ingredients and items that will be helpful in making this low carb cinnamon crepes recipe. You’ll need a heavy omelette pan so that it heats evenly without sticking or scorching the crepes in random spots. I like erythritol for these because it has big crystals and I like the texture and look of it sprinkled over top of the crepes.
Sweet crepes that are ideal for an egg fast or any low carb breakfast. Easy to make and you wouldn’t think they were eggs if you hadn’t made them yourself.
- 2 minPrep Time
- 5 minCook Time
- 7 minTotal Time
- 1 1/2 teaspoons Torani sugar free French vanilla
- 2 tablespoons grass fed butter (Kerrygold)
- 1 tablespoon Erythritol
- Blend the eggs, cream cheese, and Torani in a blender until smooth.
- Set aside.
- Pour in 1/3 of the egg mixture.
- Cook until golden on the bottom but still creamy on the top.
- Sprinkle with a little Erythritol and cinnamon.
- Gently roll up and slide onto the plate.
- Repeat twice more.
- Add the remaining butter to the top and sprinkle with a little more Erythritol and cinnamon.
- Serve hot.