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Low Carb Lemon Raspberry Crepes
Ingredients
  • subheading: WHIPPED RASPBERRY CREAM CHEESE:
  • 1 ½ cups frozen raspberries
  • ¼ cup water
  • 8 ounces cream cheese, softened
  • ¼ cup powdered Swerve Sweetener
  • subheading: RASPBERRY SAUCE:
  • Raspberry puree (from whipped cream cheese)
  • 1 tbsp fresh lemon juice
  • 1 ½ tsp powdered Swerve Sweetener
  • subheading: LEMON CREPES:
  • 4 ounces cream cheese, softened
  • 4 large eggs
  • ¾ cup almond flour
  • 2 tbsp Swerve Sweetener
  • ¼ cup almond milk
  • 1 tbsp lemon zest
  • Pinch salt
  • Butter for the pan
  • Powdered Swerve for sprinkling, if desired.
Steps
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