Decadent Low-Carb Chocolate Crepes

1. Combine Dry Ingredients

Combine the blanched almond flour, Swerve confectioners'-style sweetener, cocoa powder, xanthan gum, and salt in a blender. This ensures that all the dry ingredients are evenly mixed, giving you a consistent, chocolatey flavor in every bite. The mixture should look uniform, signaling that it's well combined.

2. Add Wet Ingredients

Add the softened cream cheese, large eggs, unsweetened almond milk, and vanilla extract to the blender. Blend everything on high until you have a smooth, lump-free batter. The batter should flow easily, indicating it's well-blended and ready for cooking.

3. Cook Crepes

Heat a 10-inch nonstick skillet over low heat. When the pan is warm to the touch, melt a little butter in it, spreading it evenly. Pour a small amount of batter into the pan and quickly tilt it to spread the batter thinly and evenly across the surface. Cook the crepe until the edges start to dry, then carefully flip it with a spatula. Cook for another minute on the other side. The crepes should be soft and pliable, with no wet spots.

4. Repeat and Serve

Remove the crepe from the pan and lay it flat on a tea towel. Repeat this process with the remaining batter, making sure to lay each crepe flat to prevent sticking. When you're ready to serve, fold the crepes and sprinkle them with a little powdered erythritol if you like. This adds a touch of sweetness and a nice visual finish.