Low Carb Nutella Crepes
Indulge your sweet tooth without compromising your diet with these heavenly Low Carb Nutella Crepes! Perfectly light and tender, these crepes are made with almond flour, unsweetened cocoa powder, and a touch of granulated erythritol for a guilt-free treat that’s as delicious as it is healthy. With an irresistibly smooth batter and quick cooking time, they come together in under 30 minutes—ideal for breakfast, brunch, or dessert. Whether you make your own low-carb Nutella or use a store-bought version, the chocolate-hazelnut spread takes these gluten-free, keto-friendly crepes to the next level. Roll or fold them, then finish with a sprinkle of powdered erythritol or a few fresh berries for a finishing touch that’s equally elegant and satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Granulated erythritol sweetener
- 3 Large eggs
- 1 cup Milk (unsweetened almond or coconut milk)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter or coconut oil (for cooking)
- 0.5 cup Low-carb Nutella (store-bought or homemade)
Instructions
In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and granulated erythritol sweetener until well combined.
Add the eggs to the dry ingredients and mix until smooth.
Gradually pour in the milk while whisking continuously to create a smooth, thin batter.
Stir in the vanilla extract and salt until just combined.
Heat a non-stick skillet or crepe pan over medium heat and lightly butter or oil the surface.
Pour about 1/4 cup of the batter onto the skillet, quickly swirling the pan to spread the batter evenly as thin as possible.
Cook the crepe for 1-2 minutes on the first side until the edges begin to lift and the underside is lightly browned.
Carefully flip the crepe using a thin spatula and cook for an additional 1 minute on the other side.
Remove the crepe from the skillet and place on a plate. Repeat the process with the remaining batter, stacking crepes on top of each other to keep them warm.
To serve, spread a spoonful of low-carb Nutella over each crepe, then fold or roll them up.
Optionally, garnish with a sprinkle of powdered erythritol or fresh berries before serving.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 12.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 919 mg | 71% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1021 mg | 22% | |
*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.
