Keto Ham Egg and Goat Cheese Crepes

Microwave the cream cheese in the microwave until softened. Add the cream cheese, 6 eggs, coconut flour, 2 teaspoons of Swerve and xanthan gum together.

Blend with a stick blender until combined well.

Preheat a medium-sized nonstick saute over medium-high heat. Using a pastry brush, swipe the smallest amount of melted butter over the hot pan.

Add in ¼ cup of batter into the hot pan at a time. Add the batter into the center of the pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.

Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges. If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds. Repeat with the remaining batter.

In the meantime, scramble 6 eggs and chop the ham into small dice. Preheat a small, nonstick skillet over medium-high heat. Add 1 teaspoon of avocado oil. Add the ham and saute for 1-2 minutes until hot.

Add the beaten eggs and using a spatula continually mix the eggs to form soft curds. Turn off the heat as soon as the eggs are set, but still slightly uncooked as they will continue cooking off the heat.

Place some of the eggs and ham and one teaspoon of crumbled goat cheese into the center of the crepe. Fold the crepe in half and then in half again to form a triangle.