Keto Palacinka s Nutelou
Indulge in the sweet yet guilt-free delight of Keto Palacinka s Nutelou, a low-carb twist on the classic Slovak crepe recipe featuring a homemade keto Nutella that’s as decadent as it sounds. Crafted with almond flour, creamy unsweetened almond milk, and rich eggs, these tender, golden palacinkas are perfectly balanced with vanilla and a hint of salt. The homemade keto Nutella, made from roasted hazelnuts, cocoa powder, and erythritol, delivers a luscious yet sugar-free chocolate-hazelnut spread. Quick to prepare and utterly satisfying, these crepes are ideal for breakfast, dessert, or a special treat without breaking your keto diet. Enjoy them warm, folded or rolled, and paired with your favorite keto-friendly toppings for an irresistible low-carb experience! Perfect keywords: keto crepes, sugar-free Nutella, low-carb dessert, Slovak keto recipe.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Hazelnuts
- 2 tablespoons Cocoa powder
- 0.25 cup Erythritol
- 2 tablespoons Coconut oil
- 0.25 cup Unsweetened almond milk
- 1 pinch Salt
Instructions
Begin by making the keto-friendly Nutella. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes, until they are slightly browned and their skins are blistered.
Remove hazelnuts from the oven and let them cool slightly. Transfer the nuts to a kitchen towel and rub them together to remove the skins.
Place the skinned hazelnuts in a food processor and blend until a smooth paste forms, approximately 5-7 minutes, scraping down the sides as needed.
Add the cocoa powder, erythritol, coconut oil, almond milk, and a pinch of salt to the hazelnut paste. Blend until everything is well combined and creamy. Transfer the keto Nutella to a jar and set it aside.
For the palacinka, whisk together the almond flour, almond milk, eggs, vanilla extract, and salt in a mixing bowl until the batter is smooth and lump-free.
Heat a non-stick skillet over medium heat and add a small amount of butter to coat the surface. Pour about 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly.
Cook for 1-2 minutes until the edges look dry and the underside is golden brown. Flip the palacinka and cook for another 1-2 minutes on the other side.
Repeat with the remaining batter, adding butter to the skillet as needed to prevent sticking.
To serve, spread a generous amount of the prepared keto Nutella on each palacinka, then fold or roll them up. Serve warm and enjoy your Keto Palacinka s Nutelou!
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 9.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 1030 mg | 79% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 481 mg | 10% | |
*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.
