Cheese Blintzes are a classic favorite with a creamy, lightly sweet cheese filling tucked inside tender crepes and topped with a homemade raspberry sauce. They make a deliciously special breakfast or an indulgent dessert that’s surprisingly easy to prepare.
While these blintzes aren’t completely low-carb, the cottage cheese filling adds a good amount of protein and makes them especially satisfying. I haven’t perfected a low-carb or Keto crepe yet, so for this recipe, I use per-made crepes from the grocery store. They taste great and make preparing these blintzes incredibly easy. Of course, if you have a favorite homemade or low-carb crepe recipe, feel free to use it instead.
The combination of creamy cheese filling and sweet-tart raspberry sauce makes these Easy Cheese Blintzes with Homemade Raspberry Sauce feel special enough for a holiday breakfast or brunch, yet they’re simple enough to enjoy whenever you’re craving something a little different.
Ingredients
3/4 cup cottage cheese
4 oz. cream cheese
1 egg
1/4 cup Swerve granular
1/2 tsp. lemon zest
1 tsp. vanilla
4 crepes
Butter
1 cup fresh raspberries
1 Tbsp.fresh lemon juice
1 Tbsp. water
Sour cream, for garnish
Powdered monk fruit sweetener, for garnish
Instructions
Puree the cottage cheese, cream cheese, Swerve granular, lemon zest and vanilla in a blender.
Lay out the 4 crepes on a flat surface. You can make your own crepes or use a per-made crepe from the grocery store. Divide the filling between the 4 crepes. Fold in the sides and roll up.
In a skillet, melt some butter. Cook each crepe in the hot butter until crisp on both sides. Remove and keep warm.
In a saucepan, combine the fresh raspberries, lemon juice and water. Bring to a boil, then reduce the heat. Mash the raspberries a little to release their juice.
To serve, top the crepes with the raspberry sauce. Garnish with a spoonful of sour cream and dust with the powdered monkfruit.
If you like this recipe, you may also like the following recipes:
Keto Chicken and Mushroom Crepes
Easy Cheese Blintzes with Homemade Raspberry Sauce
Equipment
- 1 measuring cup
- Measuring spoons
- 1 citrus zester
- 1 citrus juicer
- blender
- 1 medium spoon
- 1 skillet
- 1 spatula
- 1 saucepan
Ingredients
- 3/4 cup cottage cheese
- 4 oz. cream cheese
- 1 egg
- 1/4 cup Swerve granular
- 1/2 tsp. lemon zest
- 1 tsp. vanilla
- 4 crepes
- Butter
- 1 cup fresh raspberries
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. water
- Sour cream for garnish
- Powdered monk fruit sweetener for garnish
Instructions
- Puree the cottage cheese, cream cheese, Swerve granular, lemon zest and vanilla in a blender.
- Lay out the 4 crepes on a flat surface. You can make your own crepes or use a pre-made crepe from the grocery store.
- Divide the filling between the 4 crepes.
- Fold in the sides and roll up.
- In a skillet, melt some butter.
- Cook each crepe in the hot butter until crisp on both sides.
- Remove and keep warm.
- In a saucepan, combine the fresh raspberries, lemon juice and water.
- Bring to a boil, then reduce the heat.
- Mash the raspberries a little to release their juice.
- To serve, top the crepes with the raspberry sauce.
- Garnish with a spoonful of sour cream and dust with the powdered monk fruit.
