Sugar-Free Nutella Crepe
Indulge guilt-free with these Sugar-Free Nutella Crepes, a wholesome twist on the classic indulgence. Made with hearty whole wheat flour, creamy unsweetened almond milk, and a touch of natural sweetness from erythritol, this recipe is perfect for those looking to enjoy a decadent breakfast or dessert without refined sugar. The star of the dish is the homemade sugar-free Nutella, crafted from roasted hazelnuts, rich cocoa powder, and a hint of vanilla for an irresistibly smooth, chocolatey spread. Each crepe is light, delicate, and perfectly golden, creating the ultimate canvas for your rich and nutty filling. Ready in just 40 minutes, this crowd-pleasing recipe is ideal for special mornings, dessert nights, or anytime you're craving something indulgent yet health-conscious. Serve warm and savor every bite of this low-sugar, high-flavor treat!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Unsweetened almond milk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 pinch Pinch of salt
- 1 cup Hazelnuts
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Erythritol sweetener
- 3 tablespoons Unsweetened almond milk (for nutella)
- 1 teaspoon Vanilla extract (for nutella)
- 1 pinch Pinch of salt (for nutella)
Instructions
Begin by preparing the sugar-free nutella. Preheat your oven to 350°F (175°C) and spread the hazelnuts on a baking sheet. Toast for 10 minutes, then remove and let them cool slightly.
Place the toasted hazelnuts in a clean kitchen towel and rub them to remove as much skin as possible. This helps achieve a smoother spread.
Add the skinned hazelnuts to a food processor and blend until they turn into a smooth butter, about 5-8 minutes, scraping down the sides as needed.
Once you have hazelnut butter, add in unsweetened cocoa powder, erythritol sweetener, 3 tablespoons of unsweetened almond milk, 1 teaspoon vanilla extract, and a pinch of salt. Blend until smooth and creamy. Adjust sweetness to your preference.
For the crepes, whisk together whole wheat flour, 1 cup unsweetened almond milk, eggs, 1 teaspoon vanilla extract, coconut oil, and a pinch of salt in a large bowl, until the batter is smooth and lump-free.
Heat a non-stick skillet over medium heat and lightly grease with a little coconut oil.
Pour about 1/4 cup of the crepe batter into the skillet, swirling quickly to evenly coat the bottom. Cook for about 2 minutes or until edges start to crisp and bottom is golden brown.
Use a spatula to carefully flip the crepe and cook for another 1-2 minutes on the other side. Transfer to a plate and repeat with remaining batter.
Spread a generous amount of the homemade sugar-free nutella onto each crepe, fold, and serve warm.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 7.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 810 mg | 62% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 913 mg | 19% | |
*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.
