Keto Nutella Crepes
Indulge in guilt-free decadence with these Keto Nutella Crepes, a crave-worthy low-carb dessert or breakfast that’s bursting with flavor! Made with a blend of almond flour and coconut flour, these crepes are perfectly thin and delicate while remaining gluten-free and keto-friendly. Each crepe is filled with rich, sugar-free Nutella and sprinkled with sugar-free chocolate chips, delivering a luscious chocolate-hazelnut experience without the carbs. Easy to prepare in just 35 minutes, this recipe features a silky smooth batter flavored with vanilla and cocoa powder for an extra layer of indulgence. Top with whipped cream and fresh berries for a dreamy finishing touch that’s perfect for special occasions or a weekend treat. Whether you’re on a keto diet or simply looking for a healthier alternative, these Keto Nutella Crepes guarantee pure satisfaction in every bite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Erythritol
- 1 tablespoon Unsweetened cocoa powder
- 1.5 cups Unsweetened almond milk
- 4 large Eggs
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free Nutella (homemade or store-bought)
- 2 tablespoons Chocolate chips (sugar-free)
- Whipped cream (optional)
- Fresh berries (optional)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, erythritol, unsweetened cocoa powder, and salt. Mix until well blended.
In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and melted butter until thoroughly combined.
Gradually add the wet ingredients to the dry mixture, whisking constantly to avoid lumps until you have a smooth batter.
Preheat a non-stick skillet over medium-low heat. Lightly grease it with a small amount of butter or non-stick cooking spray.
Pour approximately 1/4 cup of the crepe batter into the skillet, tilting the pan in a circular motion to evenly spread the batter into a thin layer.
Cook the crepe for about 2-3 minutes, or until the edges begin to lift and the underside is lightly golden. Flip the crepe and cook for an additional 1-2 minutes on the other side.
Remove the crepe from the skillet and repeat the process with the remaining batter, lightly greasing the pan as needed.
Once all the crepes are cooked, spread about 1 tablespoon of sugar-free Nutella across the center of each crepe. Sprinkle with sugar-free chocolate chips.
Fold the crepe into quarters or roll it up to enclose the filling.
Serve warm, garnished with whipped cream and fresh berries if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 19.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1161 mg | 89% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1605 mg | 34% | |
*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.
