Keto Creamy Stuffed Blintzes


Keto blintzes

KETO CREAMY STUFFED BLINTZES

Blintzes for breakfast. How delicious is that!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine jewish
Servings 2
Calories 717 kcal

Equipment

  • 8-inch crepe pan or non-stick skillet

Ingredients
  

  • FOR THE BATTER:
  • 2 large eggs
  • 2 hard-boiled eggs
  • 4 ounces cream cheese ½ cup (Kite Hill brand cream cheese style spread if dairy-free), softened
  • 1 tablespoon Swerve confectioners’- style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • ½ teaspoon vanilla or almond extract Pinch of fine sea salt
  • FOR THE FILLING:
  • 4 ounces cream cheese ½ cup (Kite Hill brand cream cheese style spread if dairy-free), softened
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • 1 large egg
  • teaspoon vanilla extract
  • 2 tablespoons unsalted butter or avocado oil if dairy- free, for the pan

Instructions
 

  • To make the batter, place the raw eggs, hard- boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.
  • Grease an 8-inch crepe pan or non-stick skillet with coconut oil spray and place it over medium-high heat. When hot, pour
  • ¼ cup of the batter into the skillet and swirl to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Remove from the pan and repeat with the remaining batter, regreasing the skillet after cooking each blintz. Place the finished blintzes on a platter and cover with a towel to keep them from drying out while you cook the rest.
  • To make the filling, place the cream cheese, sweetener, egg, and vanilla in a small bowl and beat with a hand mixer until smooth. Preheat the oven to 400°F. Spread 2 heaping tablespoons of the filling in the center of each blintz. Fold in the edges, then roll it up like a tight burrito.
  • Melt the butter in a large cast-iron skillet or other oven-safe skillet over medium heat. Place the blintzes seam side down in the hot butter and cook until golden brown, about 2 minutes. Flip and cook for another 2 minutes or until golden brown.
  • Transfer the skillet to the oven. Bake for 6 minutes or until the outsides of the blintzes are golden brown and the cheese filling is heated through. Serve with a drizzle of chocolate sauce and some mint leaves, if desired. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

Notes

I make the batter and store the blender jar, covered, in the refrigerator overnight for an easy breakfast the next morning. Or you can make the blintzes, then stuff and fold them and store them in an airtight container in the refrigerator for up to 3 days before cooking them.

Nutrition

Serving: 3blintzesCalories: 717kcalCarbohydrates: 10.8gProtein: 22.4gFat: 62.8gSaturated Fat: 33.8gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 15.9gCholesterol: 634.5mgSodium: 523.7mgPotassium: 320.6mgSugar: 4.9g
Keyword blintzes, keto, paleo
Tried this recipe?Let us know how it was!

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Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

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