Low Carb Nutella Crepe
Indulge guilt-free with these Low Carb Nutella Crepes, a decadent yet wholesome take on a classic favorite! Featuring a luxuriously tender almond flour and cocoa crepe batter, along with a creamy, homemade low-carb Nutella made from roasted hazelnuts and Swerve sweetener, this recipe strikes the perfect balance between indulgence and health-consciousness. With hints of vanilla and a touch of sweetness, each bite melts in your mouth, making it ideal for breakfast, brunch, or a dessert that won't derail your low-carb lifestyle. Quick to prepare and packed with rich chocolate-hazelnut flavors, these crepes are a delightful treat for anyone following keto or gluten-free diets. Serve them fresh off the skillet and topped with your favorite healthy garnish for maximum enjoyment!
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Recipe Information
Ingredients
- 4 oz cream cheese
- 4 large eggs
- 1 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp erythritol sweetener
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.5 cup unsweetened almond milk
- 1 cup hazelnuts
- 2 tbsp cocoa powder
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 0.125 tsp salt
- 0.25 cup Swerve sweetener
Instructions
To prepare the low-carb crepes, in a blender, combine the cream cheese, large eggs, almond flour, unsweetened cocoa powder, erythritol sweetener, vanilla extract, salt, and unsweetened almond milk. Blend until the mixture is smooth and well combined.
Let the crepe mixture sit for a few minutes to allow any bubbles to subside.
Meanwhile, to make the low-carb Nutella, preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes or until fragrant. Allow them to cool, and then rub them in a kitchen towel to remove the skins.
In a food processor, combine the roasted hazelnuts, cocoa powder, melted coconut oil, vanilla extract, salt, and Swerve sweetener. Process until smooth, stopping to scrape down the sides as needed. Adjust sweetness to taste.
Preheat a non-stick skillet over medium heat. Lightly grease the skillet with cooking spray or a touch of coconut oil.
Pour ¼ cup of the crepe batter into the skillet, tilting the pan so the batter spreads evenly to cover the bottom. Cook for 1-2 minutes or until the edges start to lift and the underside is golden.
Gently flip the crepe and cook for another 30-60 seconds. Repeat with the remaining batter.
Spread a layer of homemade low-carb Nutella over each crepe and then fold into thirds or roll. Serve immediately for best results.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2187 mg | 95% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 14.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 859 mg | 66% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 802 mg | 17% | |
*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.
