Microwave the cream cheese in the microwave until it is softened. Add the cream cheese, the eggs, the flour, the Swerve, the cocoa powder and the xanthan gum together.
Blend with a stick blender until combined well.
Preheat a medium-sized nonstick pan over medium-high heat. Using a pastry brush, swipe the smallest amount of melted butter over the hot pan.
Add in a 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 while making 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. Serve immediately! Dust with powdered erythritol if desired.
