Line a large baking sheet with parchment paper.

In a blender, combine the cream cheese, eggs, almond flour, sweetener, almond milk, and salt. Blend until smooth and well combined. Let the mixture rest for 5 minutes.

Heat a 10-inch skillet over medium-low heat. Lightly coat the pan with oil or butter. Once hot, pour a few tablespoons of batter into the pan and swirl or spread it into a thin layer (8 to 9 inches in diameter).

Cook until the edges are set and can be loosened with a spatula. Gently lift one edge with a spatula and flip the crepe.

Cook on the other side until lightly browned. Remove and place on the prepared baking sheet. Repeat with the remaining batter, layering parchment paper between crepes as needed.

Fill with your favorite sugar-free fillings. We love them with sugar-free Nutella!