These crepes are two-ingredients, making them nearly zero carbs! All you need is eggs, cream cheese, and some stevia.
Thickening Time (jam)
eggs, room temperature
cream cheese, room temperature
Heat the raspberries and water over medium-high heat in a saucepan until raspberries have broken down, about 3-5 minutes.
Once heated through, mash the berries using a spoon or spatula and remove from heat.
Add in the stevia and chia seeds and combine using a spoon. Set aside and allow to thicken, 10-15 minutes.
Best stored in an air tight container in the fridge up to 2 weeks.
Combine all the cream ingredients in a large mixing bowl and mix with a hand mixer until uniform in consistency. Remove all the chunks as best as possible.
Heat a small-medium non-stick skillet (we used 6 inch) over medium-low heat and grease with coconut oil spray.
Once hot, add a little less than 1/4 cup of the crepes mixture to the pan and tilt to coat the entire bottom, until you achieve a thin crepe layer.
Cover with a lid as it cooks though, about 60-90 seconds, until cooked and flip for another 10-15 seconds. Repeat with rest of crepe batter. It should make about 12 crepes.
Serve: Place a crepe onto a plate and make a layer of jam and roll up. If desired, serve with some whipped heavy cream!
Best stored in a zip top bag or sealed container up to 5 days. Enjoy!
Net Carbs: 3g
Servings Size: 2 Crepes plus 2 tbsp of Raspberry Jam