These low carb salted caramel cheesecake crepes are a perfect breakfast or dessert when you want something sweet on the egg fast. Eggs, cream cheese, and sugar free syrup make them so indulgent that you’ll forget you’re fasting.
For this recipe you’ll need: eggs, cream cheese, Kerrygold grassfed butter, sugar free salted caramel syrup (I used Torani), nutmeg, omelette panIf you are in a hurry click here to go straight to the recipe.
I am on day five, the last day, of my egg fast. I am surprisingly not tired of eggs but I think some of it is because of recipes like these salted caramel cheesecake crepes! They are so rich and full of flavor that I swear I’d be happy ordering them in a restaurant.
So the first two days of the egg fast I dropped 7 pounds. Day three I only dropped 1 pound, and day 4 was just half a pound. I’ll let you know what the final tally is but dropping 8 1/2 pounds in four days isn’t shabby. I realize that a lot of that is water but hey, if it makes my clothes loose and my measurements smaller, who cares what it is?
As long as it doesn’t creep back on.
I am going to transition off the egg fast carefully. Tomorrow I’ll eat egg fast friendly meals and snacks as usual until dinner and then I’ll have 1/2 cup creamed spinach and some grilled chicken breast. The next day I’ll have an egg fast friendly breakfast and then a protein shake for lunch, and 1/2 cup salad and chicken breast for dinner. I’ll stay on that for a couple of days to make sure that I’m not going to gain all the weight back overnight. The main thing that I’ve missed on my egg fast is protein shakes! I could live on those things with a salad alongside… and the occasional bacon cheeseburger.
My biggest issue has been drinking enough water. I am terrible about that even when I am working out. I may go through 50 ounces of water at the gym but then I’m lucky to drink another 10 ounces or so at home. That may be why I haven’t dropped more weight – my water intake dropped significantly after the second day.
I am determined to lose at least 10 more pounds before I go to France in April. I am planning to do another egg fast the first week of March to see if that works as well as this one has.
These crepes are amazing, if I do say so myself. When you are cooking them take them off the heat and roll them when the top is set but still soft. It makes a rich filling that’s totally addictive. The topping is creamy and all together the dish tastes a lot like a cheese danish. I will definitely be making these low carb salted caramel cheesecake crepes on a regular basis. I’ll change out the syrups, I think, to give a bigger variety to the flavors. My brain is spinning with possibilities!
The following are items I use and recommend. They are affiliate links. If you click through and buy something I’ll get a small commission used to keep the blog up and running smoothly. Thanks so much for being a part of Lowcarb-ology!
Torani Sugar Free Salted Caramel Syrup
Lodge Cast-Iron Round Griddle
Nutmeg, Whole, Organic
Here’s that egg fast friendly breakfast recipe!
- 2 eggs
- 2 tablespoons cream cheese divided use
- 2 tablespoons butter divided use
- 2 tablespoons sugar free salted caramel syrup I use Torani
- Freshly ground nutmeg
Put the eggs,1 tablespoon of cream cheese, and 1 tablespoon sugar free salted caramel syrup in the blender.
Blend until smooth, about 1 minute.
Meanwhile melt 1 tablespoon of butter in a crepe pan or on a lipped griddle.
Pour half the batter on the griddle.
Cook until golden on the bottom and just set but still creamy on top.
Roll and remove to a plate.
Repeat with the second crepe.
Heat the remaining tablespoonful of cream cheese, butter, and syrup in the microwave until just soft.
Blend until smooth.
Use to top the crepes.
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