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.
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Nutrition Facts
Keto Snickerdoodle Crepes with Pumpkin Mousse
Amount Per Serving
Calories 217Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 133mg44%
Sodium 158mg7%
Potassium 104mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 1910IU38%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.