Aunt Rocky’s Flourless Cream Cheese Microwave Blintz (Sugar-free, Low Carb)

Get out 4 large flat pasta bowls, or use 8-inch coated paper plates. Spray containers with cooking spray, set aside.

For the filling, whisk kefir cheese, vanilla, and sweetener together. Stir in berries. Set aside.

In a small mixing bowl, soften cream cheese in microwave for about 30 seconds. Whisk in eggs, Swerve, and vanilla until smooth.

Scoop into equally into the microwaveable dishes. There should be about 1/4 cup batter in each container.

Microwave one at a time for 90 seconds. Check to see if the center of the crepe still looks wet. If so, add 10 seconds more. Use a rubber or silicone spatula to carefully lift the edges of the crepe and transfer it to a platter, upside down. Allow to cool for a minute or two before filling and rolling.

Repeat for each crepe. Top as desired. Serve.

Notes:
• For a savory crepe, omit the sweetener from the crepe batter, add some spices that will compliment your savory filling.
• 1/3 cup fresh blueberries can be substituted for the strawberries. Add 1 net carb per serving.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

For each filled crepe: Calories 174, Total Fat 15 g, Saturated Fat 9 g, Sodium 153 mg, Potassium 36 mg, Total Carbohydrate 3 g, Dietary Fiber 0 g, Net Carbs 3 g, Sugars 2 g, Protein 6 g. Macros: 81% fat, 13% protein, 6% carbs.

© June 19, 2018 Roxana Lopez for Aunt Rocky’s. Inspired by a recipe published by George Stella on Facebook in 2014.