Keto Crepe with Chocolate Sauce
Indulge your sweet cravings guilt-free with this decadent Keto Crepe with Chocolate Sauce recipe, perfect for those following a low-carb lifestyle. Made with almond flour, coconut flour, and cream cheese, these delicate crepes are light, tender, and packed with flavor. The velvety chocolate sauce, crafted with rich cocoa powder, erythritol sweetener, and heavy cream, adds an irresistible touch of sweetness without breaking your keto goals. Quick and easy to whip up in just 40 minutes, this recipe is ideal for breakfast, brunch, or dessert. Serve these gluten-free crepes warm and watch them become a crowd-pleaser in every keto kitchen!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 ounces Cream cheese
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 2 tablespoons Cocoa powder
- 3 tablespoons Erythritol sweetener
- 1 cup Heavy cream
- 0.25 teaspoon Salt
- 0.25 teaspoon Xanthan gum
Instructions
Begin by preparing the chocolate sauce. In a small saucepan, combine 1 tablespoon of cocoa powder, 2 tablespoons of erythritol sweetener, and 1 cup of heavy cream.
Heat the saucepan over medium heat, stirring frequently until the sweetener is fully dissolved and the mixture thickens slightly, about 5 minutes. Set aside to cool.
In a mixing bowl, combine the almond flour, coconut flour, remaining 1 tablespoon of cocoa powder, and salt. Whisk together until well combined.
To the dry ingredients, add the eggs, cream cheese, 1 cup of unsweetened almond milk, and vanilla extract. Use a hand mixer or blender to blend until smooth.
Sprinkle in the xanthan gum and continue to blend until the batter is slightly thickened.
In a non-stick skillet, heat 1 tablespoon of butter over medium heat until melted.
Pour about 1/4 cup of the crepe batter into the skillet, swirling it around to form a thin, even layer.
Cook for 2-3 minutes until the edges begin to set and the bottom is lightly golden. Carefully flip the crepe and cook for another 1-2 minutes until cooked through.
Transfer the crepe to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.
Once all crepes are cooked, drizzle with the prepared chocolate sauce and serve warm.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 817 mg | 63% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
