Thaw raspberries and add to a blender or food processor. Add water and blend until well pureed. Remove half of the puree and set aside for the raspberry sauce.

Add cream cheese and sweetener to the remaining raspberry puree in the blender and blend until smooth. Transfer to a bowl and refrigerate until crepes are ready.

Whisk together the remaining raspberry puree, lemon juice and sweetener. Set aside.

Lay a large dish towel flat on the counter.

In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk, lemon zest, and salt. Puree until smooth and well combined.

Set a 10-inch skillet over medium-low to low heat. Add just enough butter to the pan to lightly coat it. Once hot, add a few tbsp of batter to the pan and swirl or spread into a thin layer that reaches the edges. (I find that after the first one, it's best not to re-grease the pan very often...if you have a good non-stick pan, they should come up easily).

Cook until edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on dish towel, then continue with remaining batter, laying each crepe on the towel. You will get about 12 crepes.

Spread each crepe with whipped raspberry cream cheese and fold or roll up. Drizzle with raspberry sauce and sprinkle with powdered sweetener, if desired.