Lemon Crepes with Whipped Raspberry Cream Cheese

INGREDIENTS

1 1/2 cups

frozen raspberries

1/4 cup

water

8 oz

cream cheese (softened)

1/4 cup

powdered Swerve Sweetener

Raspberry puree (from whipped cream cheese)

1 tbsp

fresh lemon juice

1 1/2 tsp

powdered Swerve Sweetener

4 oz

cream cheese (softened)

large eggs

3/4 cup

almond flour

2 tbsp

Swerve Sweetener

1/4 cup

almond milk

1 tbsp

lemon zest

salt

Butter for the pan

Powdered Swerve sweetener ( for sprinkling if desired)