Lemon Crepes with Whipped Raspberry Cream Cheese

INGREDIENTS

Whipped Raspberry Cream Cheese:

1 1/2 cups

frozen raspberries

1/4 cup

water

8 oz

cream cheese, softened

1/4 cup

powdered Swerve Sweetener

Raspberry Sauce::

Raspberry puree (from whipped cream cheese)

1 tbsp

fresh lemon juice

1 1/2 tsp

powdered Swerve Sweetener

Lemon Crepes::

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 for sprinkling, if desired.