keto Cream Cheese Blintz

A brunch buffet classic made keto-friendly! These blintzes are light, creamy, and versatile, perfect for topping with your favorite low-carb jams, whipped cream, or syrups. Let’s recreate this indulgent favorite step by step.

Ingredients

For the Crepes

8 large eggs
8 oz. cream cheese (softened)
4 tbsp melted butter
1 tsp vanilla extract
1 tbsp sweetener (e.g., erythritol or monk fruit)

For the Filling

1 cup ricotta cheese
4 oz. cream cheese (softened)
1/2 tsp vanilla extract
2 tbsp sweetener

Instructions

Step 1: Prepare the Crepe Batter

Blend the batter: Combine eggs, cream cheese, melted butter, vanilla, and sweetener in a blender. Blend on low, gradually increasing to high speed, until the mixture is smooth and free of cream cheese chunks.
- Tip: Use a blender with a spout for easy pouring.
Preheat your pan: Heat a non-stick skillet over medium to medium-low heat. Ensure it’s evenly heated for consistent crepes.
Butter the pan: Lightly grease the skillet with butter. You can use a stick of butter to coat the surface evenly.
Cook the crepes: Pour a thin layer of batter into the pan, tilting to coat the bottom evenly. Cook until the edges lift slightly, and the bottom is set (about 1–2 minutes).
Flip carefully: Use the two-spatula method:
- Slide a thin spatula under the crepe’s edge.
- Insert a second spatula under the crepe for extra support.
- Gently lift and flip the crepe in one smooth motion.
Stack and cool: Remove cooked crepes to a plate. Stack them to cool; this makes them sturdier for filling.

Step 2: Prepare the Filling

Whip the filling: In a mixing bowl, combine ricotta cheese, cream cheese, vanilla, and sweetener. Use a hand mixer, stand mixer, or food processor to whip until smooth and creamy.

Step 3: Assemble the Blintzes

Fill the crepes: Spread 2–3 tbsp of filling down the center of each crepe.
Fold and roll: Fold one side over the filling, then the opposite side, and roll like a burrito.
- Tip: If rolling feels tricky, simply spread the filling and roll without folding.

Serving Suggestions

Top with sugar-free strawberry jam, whipped cream, and a drizzle of keto-friendly syrup.
Add fresh berries or a sprinkle of powdered erythritol for extra flair.

Tips and Tricks

Non-stick is key: Use a high-quality non-stick skillet to avoid tearing the delicate crepes.
Patience pays off: Flip crepes only when the bottom is fully set and edges lift easily.
Cool before filling: Allow crepes to cool slightly before filling; this reduces the risk of tearing.
Customize the sweetness: Adjust the sweetener in the batter and filling to suit your taste.

Notes

Delicacy of the crepes: These crepes are more fragile than traditional ones due to the lack of flour. Handle them gently!
Macros accuracy: Nutrition values vary by ingredient brands. Always calculate using the exact products you use.

FAQs

Q: Can I make these crepes ahead of time?
A: Yes! Cook the crepes, let them cool, and store them in an airtight container in the fridge for up to 3 days. Assemble and fill when ready to serve.

Q: What’s the best way to reheat the blintzes?
A: Heat them gently in a non-stick skillet over low heat or in the microwave for 20–30 seconds.

Q: Can I freeze these crepes?
A: Absolutely! Stack them with parchment paper between each crepe, place in a freezer-safe bag, and freeze for up to 1 month. Thaw in the fridge before reheating.

Q: What other fillings can I use?
A: Try mascarpone cheese, sugar-free Nutella, or a savory filling like cream cheese with smoked salmon.

Q: Why are my crepes breaking?
A: Ensure the batter is well-blended, and cook them at the right temperature. Cool the crepes before handling for more stability.

A note about nutrition information. I will calculate and include nutrition information for my recipes from now on but with a huge caution. I am calculating the macros using my ingredients. I use Philly brand “5 simple ingredients” cream cheese. It has .7 grams of carbohydrate per oz. I have seen some brands of cream cheese that have 3 times that amount. That may not seem like a lot, but if you are trying to keep your carbohydrates under 20 net grams a day, a 3 carb difference can really throw you off. So I will include the macros but I always encourage everyone to calculate their own.