Pumpkin Cheesecake Crêpes

Prep Time: 15 minutes

Cook Time: 5 minutes 

Servings: 4



4 CrepiniⓇ Sweet Crêpe with Cinnamon
Unsalted butter, as needed
8 ounces cream cheese, softened
3 tablespoons powdered monk fruit sweetener
¾ cup heavy whipping cream
3 tablespoons pumpkin puree
1 teaspoon pure vanilla extract
½ teaspoon pumpkin pie spice

For Garnishing

Sugar-free maple syrup or caramel sauce
¼ cup toasted pecans, roughly chopped
2 tablespoons pomegranate seeds


    1. To a 12-inch nonstick pan over medium heat, melt the butter.
    2. Place Crepini in the pan and warm for 10-15 seconds per side. Repeat process with remaining Crepini, adding more butter as needed.
    3. To a stand mixer fitted with the whip attachment, add the cream cheese and sweetener. Whip until smooth.
    4. Add whipping cream, pumpkin puree, vanilla, and pumpkin pie spice. Whip until stiff peaks form.
    5. Evenly divide and spread cheesecake filling over the base of each Crepini. Roll and transfer to a plate. Repeat process with remaining filling and Crepini.
    6. Top crêpes with sugar-free maple syrup or caramel sauce, pecans, and pomegranate seeds.

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