Keto Cinnamon Crepes with Cinnamon Butter
- Prep
- 15 min
- Cook
- 10 min
- Yield
- 8 servings
- Level
- medium
- Cuisine
- egg fast
Tender, delicate egg crepes sweetened with sugar substitute and filled with cinnamon butter. Quick keto breakfast or dessert requiring just six eggs, cream cheese, and pantry staples. These thin, lacy crepes come together in minutes and can be served warm with extra cinnamon-sugar topping.
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Method
10 steps- 1
Blend eggs, softened cream cheese, cinnamon, sugar substitute, and vanilla until smooth
- 2
Let batter rest for 5 minutes
- 3
Heat butter in nonstick pan on medium heat until sizzling
- 4
Pour enough batter to form a 6-inch crepe and cook until set, about 2 minutes
- 5
Flip and cook for 1 additional minute
- 6
Remove and stack on warm plate, repeating with remaining batter
- 7
Mix sugar substitute and cinnamon in a bowl
- 8
Stir half the cinnamon mixture into softened butter until smooth
- 9
Spread 1 tablespoon cinnamon butter onto center of each crepe
- 10
Roll up and sprinkle with remaining cinnamon-sugar mixture
Tips
Batter should be completely smooth before resting to ensure even cooking
Use medium heat to prevent crepes from browning too quickly
Stack crepes on a warm plate to keep them pliable for rolling
Good to Know
Refrigerate cooked crepes in airtight container up to 3 days. Freeze up to 1 month with parchment between layers.
Prepare crepes up to 1 day ahead. Store unrolled in refrigerator. Fill and roll just before serving.
Serve warm, rolled or folded, with additional cinnamon-sugar sprinkled on top. Optional: dust with powdered sugar substitute.
Common Mistakes
Blend batter until completely smooth to avoid lumps and uneven cooking
Rest batter for full 5 minutes to allow air bubbles to escape and prevent tearing
Use medium heat, not high, to prevent crepes from browning or cooking too quickly
Flip carefully to avoid tearing delicate crepes
Substitutions
Dairy-Free Swaps
General Alternatives
refined sugar alternative