Blueberry Blintzes - Keto Friendly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz Cream Cheese 1/2 cup Cottage Cheese, 2% Milkfat 3 large Egg1/2 tsp Vanilla Extract 1/4 tsp Cinnamon, ground 1 tsp Maple extract 2 tbsp Heavy Whipping Cream 2 tbsp Butter, salted 75 grams Blueberries, fresh 1/2 tsp Lemon Zest2 packets Monk fruitStevia to taste
If not already room temp, soften cream cheese in microwave for 15-30 seconds.
Combine softened cream cheese, eggs, monk fruit, vanilla, cinnamon and heavy cream using emersion blender or regular blender.
In separate bowl, combine Maple flavor/extract, heavy cream and melted butter. Add stevia to taste and set aside. This is the maple butter syrup to be drizzled over the blintze.
In small sauce pan combine blueberries, lemon zest, butter, water and a drop or 2 of stevia. Bring to boil and reduce heat until all berries pop and sauce thickens.
The make the crepes, bring a medium size non stick pan to high heat. If using a non stick ceramic coated pan, no butter is needed for the pan. Pour 1/3 to 1/2 cup of batter in center of hot pan and tilt the pan until the entire bottom surface of the pan is coated with batter, This will make a thin crepe. Once the edges are crispy and browning, flip over for another minute or two.
Place a couple of tbsp. of cottage cheese down the center of each crepe, drizzle a tsp or 2 of maple butter syrup over cottage cheese and roll up crepe. Top with blueberry compote, more maple butter syrup and serve.
Serving Size: Makes 4 crepes about 8 inches in diameter
Number of Servings: 4
Recipe submitted by SparkPeople user WEEBELSNAZ.
Combine softened cream cheese, eggs, monk fruit, vanilla, cinnamon and heavy cream using emersion blender or regular blender.
In separate bowl, combine Maple flavor/extract, heavy cream and melted butter. Add stevia to taste and set aside. This is the maple butter syrup to be drizzled over the blintze.
In small sauce pan combine blueberries, lemon zest, butter, water and a drop or 2 of stevia. Bring to boil and reduce heat until all berries pop and sauce thickens.
The make the crepes, bring a medium size non stick pan to high heat. If using a non stick ceramic coated pan, no butter is needed for the pan. Pour 1/3 to 1/2 cup of batter in center of hot pan and tilt the pan until the entire bottom surface of the pan is coated with batter, This will make a thin crepe. Once the edges are crispy and browning, flip over for another minute or two.
Place a couple of tbsp. of cottage cheese down the center of each crepe, drizzle a tsp or 2 of maple butter syrup over cottage cheese and roll up crepe. Top with blueberry compote, more maple butter syrup and serve.
Serving Size: Makes 4 crepes about 8 inches in diameter
Number of Servings: 4
Recipe submitted by SparkPeople user WEEBELSNAZ.
Nutritional Info Amount Per Serving
- Calories: 264.5
- Total Fat: 22.6 g
- Cholesterol: 199.2 mg
- Sodium: 275.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.6 g
- Protein: 10.5 g
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