Low Carb Cheese Blintzes
Indulge guilt-free with these Low Carb Cheese Blintzes, a delightful twist on a classic breakfast treat! Featuring a delicate crepe-like exterior made with creamy almond milk, coconut flour, and a hint of salt, these blintzes are perfectly light yet satisfying. The rich, velvety filling combines cream cheese, ricotta, and a touch of sweet vanilla for an irresistible flavor. Pan-seared to golden perfection and topped with fresh berries and powdered erythritol, this keto-friendly recipe promises both elegance and taste. Ready in just 35 minutes, these cheesy delights are perfect for brunch or dessert while staying mindful of your carb goals. Keywords: low-carb cheese blintzes, keto breakfast recipes, healthy brunch ideas.
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Recipe Information
Ingredients
- 0.5 cup unsweetened almond milk
- 3 large eggs
- 3 oz cream cheese
- 0.25 cup coconut flour
- 0.25 tsp salt
- 4 oz cream cheese (for filling)
- 0.5 cup ricotta cheese
- 2 tbsp granulated erythritol
- 1 tsp vanilla extract
- 2 tbsp butter
- 0.5 cup fresh berries (for serving)
- 1 tbsp powdered erythritol (for dusting)
Instructions
In a blender, combine the almond milk, 3 large eggs, 3 oz cream cheese, coconut flour, and salt. Blend until smooth and let the mixture sit for a few minutes.
Heat a non-stick skillet over medium heat and lightly coat with a bit of butter.
Pour about 1/4 cup of the batter into the skillet, tilting the pan to evenly spread the batter into a thin layer.
Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown. Carefully flip and cook for another 1-2 minutes. Repeat with the remaining batter.
In a mixing bowl, whisk together the 4 oz cream cheese, ricotta cheese, granulated erythritol, and vanilla extract until smooth and creamy.
Place a cooked crepe on a flat surface. Spoon about 2 tablespoons of the cheese filling onto one end of each crepe. Fold over the sides and roll up to enclose the filling.
Melt the remaining butter in the same skillet over medium heat and place the filled blintzes seam side down. Cook for an additional 1-2 minutes on each side until lightly browned and heated through.
Serve the blintzes topped with fresh berries and a dusting of powdered erythritol.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 21.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 998 mg | 77% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
