The mere mention of snickerdoodle evokes one thing – Christmas! I don’t know anyone who doesn’t love snickerdoodle cookies. Those tiny morsels have that signature soft and chewy texture that melts in your mouth with every bite. But with this keto snickerdoodle crepes with pumpkin mousse recipe, you are sure to savor that all-too-familiar cinnamon-sugar sweetness as well.
Classic Cinnamon Meets Fancy French
Now with that distinct Christmas cookie flavor in mind, imagine something else. Think of folding a magical mix of cinnamon and sugar into a classic French dessert… crepes!
The word crepe may evoke a couple of different things far from the homey appeal that snickerdoodle cookies bring, such as thoughts of fancy French bistros and fine dining under crystal chandeliers. You may even think of an elegant French lady sipping her afternoon espresso at one of those picturesque cafes in Paris. Crepes do make me imagine Rue du Bac, Paris’ famous sweets-lined street.
Yes, it’s a fact that crepes can sound like something out of a European menu. But if you take a good look at its core classic recipe, a crepe is actually just a thin pancake, but it’s no ordinary pancake. Crepes are folded or rolled, filled or topped with your favorite things. Think cream, chocolate syrup, caramel drizzle or fresh fruits and nuts. It doesn’t sound too scary or intimidating to make one at home when I put it that way, right?
Snickerdoodle Crepes With a Hint of Fall Flavors
With that in mind, let me show you this simple, fun and guilt-free keto snickerdoodle crepes with pumpkin mousse recipe that combines two classics.
This Keto Snickerdoodle Crepes with Pumpkin Mousse creation has all the trappings of a French-slash-homey dessert minus the bad sugars. Similar to my other recipes that call for a sweetener, I use my Monkfruit/Erythritol sweetener. Lastly, I flavored it with pumpkin for that warm, Fall feel.
With this keto snickerdoodle crepes recipe, you will be treated with a light and fluffy pumpkin cream cheese filling that pairs perfectly with cinnamon and hints of nutmeg.
Ready, Go, Flip and Fold!
Go ahead and try making this healthy, low-carb, seemingly simple and ridiculously delightful keto snickerdoodle crepes with pumpkin mousse recipe. I’m sure it will become a staple breakfast, brunch or dessert item at your home. With its familiar taste and easy-to-follow steps, you’ll find yourself flipping this dessert more often than usual!
Whip one out and impress your friends and family. I’ll bet you that after just one bite of this uniquely special and deliciously exquisite dessert, they will end up begging you for more, s’il vous plaît!
Expert Tips:
- Make sure your ingredients are at room temperature before making the crepe batter or it will be lumpy.
- The batter works best in the blender but a whisk can also be used. Just beat the mixture until any lumps are gone.
- To serve for breakfast the mousse can be left off and the crepes can be served with berries and syrup to lighten things up.
- To add some crunch garnish with toasted pecans or walnuts.
Related Recipes
Keto Chocolate Crepes with Yogurt and Blueberries
Low Carb Pancake Recipe – Strawberries and Cream
Keto Cinnamon French Toast Cookies
Keto Snickerdoodle Crepes with Pumpkin Mousse
Ingredients
For the Crepes:
- 4 oz cream cheese room temperature
- 4 eggs room temperature
- 3 Tbsp almond flour
- 1 Tbsp Monkfruit/Erythritol Sweetener divided (+ 2 tsp)
- 1 tsp cinnamon divided
- 1/8 tsp baking powder
- 1/8 tsp salt
- butter for greasing the pan
For the Pumpkin Mousse:
- 4 oz cream cheese room temperature
- ¼ cup pumpkin puree
- 2 Tbsp Monkfruit/Erythritol sweetener
- ½ tsp cinnamon plus more for dusting
- ½ tsp vanilla
- 1/8 tsp nutmeg
- ½ cup heavy cream whipped
Garnish:
- whipped cream
- sugar-free maple syrup or caramel optional
Instructions
To Prepare the Crepe Batter:
- Combine the cream cheese, eggs, almond flour, 2 tsp of the sweetener, ½ tsp of the cinnamon, baking powder, and salt in a blender; blend on high until smooth. Set aside for about 5 minutes for the bubbles to settle.
- Mix together the remaining 1 Tbsp of sweetener and ½ tsp of cinnamon. Set aside.
- Heat a small non-stick 6-inch (5.5 cm) skillet or crepe pan over medium-low heat. Add about 1 tsp of butter and melt. Pour just under ¼ cup of the crepe batter into the pan, quickly tilting in all directions so the batter covers the bottom. Sprinkle the crepe batter with about ¼ tsp of the cinnamon/sweetener mixture and cook for 1-2 minutes or until crepe can be shaken loose and the top is set. Carefully turn the crepe over, lightly sprinkle with more of the cinnamon/sweetener mixture and cook for another 20-30 seconds. Place the crepe on a plate and repeat with the remaining batter.
To Prepare the Pumpkin Mousse:
- In a bowl, combine the cream cheese, pumpkin, sweetener, cinnamon, vanilla and nutmeg. Gently fold the whipped cream into the pumpkin mixture and chill until ready to assemble.
To Serve:
- Place a crepe onto a plate, place 2-3 tablespoons of the pumpkin mousse down the center and roll. Serve with whipped cream, dust with cinnamon and drizzle with sugar-free maple syrup or caramel sauce if desired.
Notes
- Make sure your ingredients are at room temperature before making the crepe batter or it will be lumpy.
- The batter works best in the blender but a whisk can also be used. Just beat the mixture until any lumps are gone.
- To serve for breakfast the mousse can be left off and the crepes can be served with berries and syrup to lighten things up.
- To add some crunch garnish with toasted pecans or walnuts.
