In a blender, combine the protein powder, oat flour, egg whites, almond milk, and baking powder until the batter is smooth.

In a small bowl, whisk together the monk fruit sweetener, ground cinnamon, and melted coconut oil to create the cinnamon swirl paste.

Heat a non-stick skillet over medium-low heat and lightly coat with non-stick cooking spray.

Pour approximately 1/4 cup of batter into the center of the skillet, tilting the pan in a circular motion to spread the batter thinly.

Quickly drizzle a spiral of the cinnamon paste onto the wet batter using a spoon or piping bag.

Cook for 60 to 90 seconds until the edges are golden and can be lifted with a spatula; flip carefully and cook for an additional 30 seconds.

In a separate bowl, whisk the Greek yogurt, light cream cheese, and liquid stevia until smooth to create the glaze.

Roll or fold the crepes and top with the cream cheese glaze before serving.