Keto Snickers Crepes

1. In a mixing bowl, whisk together the eggs, almond flour, coconut flour, almond milk, erythritol, vanilla extract, and salt until smooth.
2. Heat a non-stick pan over medium heat and brush with melted butter. Pour 1/4 cup of the crepe batter into the pan and swirl to coat the bottom. Cook for 1-2 minutes, or until the edges begin to lift and the surface is set. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter to make 6-8 crepes.
3. In a separate mixing bowl, beat the softened cream cheese, peanut butter, erythritol, and vanilla extract until smooth.
4. Spoon 2-3 tablespoons of the peanut butter cheesecake filling onto each crepe and roll up tightly.
5. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals until fully melted.
6. Drizzle the melted chocolate over the crepes and sprinkle with chopped peanuts.
7. Serve immediately and enjoy!

Nutrition Facts:

Serving Size: 1 crepe with filling and toppings Calories: 249 Fat: 21g Total Carbohydrates: 7g Fiber: 4g Net Carbs: 3g Protein: 9g

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