To make the crepes, place all the ingredients in a blender and blend it on high for about 1 to 2 minutes until all the ingredients are combined.
Heat a small frying pan that is at least six inches in diameter.
Spray non stick cooking spray and place approximately 1/4 cup of batter in the pan for each crepe.
Flip the crepe when it is strong enough to flip it. You will see bubbles on the top of the crepe and the bottom will be golden brown and cooked halfway through.
Set the crepes aside to cool while you start making the filling.
In a medium bowl, combine all of the filling ingredients and mix it on high until it’s fully combined.
Scoop the filling mixture out of the bowl and place it in a piping bag to fill the crepes.
Place the filled piping bag in the refrigerator until you have cooked all the crepes and they have cooled enough for you to add the filling.
Press a line of filling in the center of the crepe and wrap it into a roll. (repeat this step for all the crepes)
Optional step: Dust with keto friendly powdered sugar sweetener.
These can be stored in the refrigerator until you are ready to consume them. If you are making them ahead of time, wait to dust the top of the crepes with powdered sugar until right before you are ready to serve them.