Sugar-Free Crepe with Caramel Sauce
Indulge guilt-free with this luscious Sugar-Free Crepe with Caramel Sauce recipe, perfect for anyone seeking a low-carb, keto-friendly, or diabetic-friendly treat. These delicate almond flour crepes are light, tender, and incredibly easy to whip up, thanks to a simple mix of wholesome ingredients like unsweetened almond milk, eggs, and vanilla. Sweetened naturally with a sugar substitute, the velvety homemade caramel sauce adds an irresistible richness without added sugar. In just 40 minutes, you can create a sophisticated breakfast, brunch, or dessert that feels like a true indulgence. Serve these sugar-free crepes warm with a generous drizzle of caramel sauce, and enjoy a healthier twist on a timeless classic!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1.5 cups Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter or coconut oil (for cooking)
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Granulated sugar substitute (like erythritol or monk fruit)
- 0.25 teaspoon Salt (for caramel sauce)
- 1 teaspoon Vanilla extract (for caramel sauce)
Instructions
In a mixing bowl, whisk together almond flour, unsweetened almond milk, eggs, vanilla extract, and salt until you have a smooth batter.
Allow the crepe batter to rest for about 10 minutes at room temperature.
Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread the batter thinly and evenly.
Cook for 2-3 minutes until the edges begin to lift from the pan and the underside is golden brown.
Gently flip and cook the other side for another 1-2 minutes until golden.
Transfer the cooked crepe to a plate and repeat with the remaining batter.
To make the caramel sauce, melt 4 tablespoons of unsalted butter in a saucepan over medium heat.
Add the heavy cream and granulated sugar substitute to the melted butter, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-7 minutes, stirring constantly, until the sauce thickens.
Remove the saucepan from heat and stir in salt and vanilla extract.
Serve crepes warm, drizzled with the sugar-free caramel sauce.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 5.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 942 mg | 72% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 363 mg | 8% | |
*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.
