Sugar-Free Nutella Crepes
Indulge guilt-free with these delectable Sugar-Free Nutella Crepes, a healthy twist on a classic favorite that’s perfect for breakfast or dessert. Crafted with wholesome whole wheat flour and almond milk, these light and tender crepes are complemented by a rich, homemade Nutella filling made entirely sugar-free using roasted hazelnuts, unsweetened cocoa powder, and erythritol or monk fruit sweetener. The delightful combination of nutty creaminess and chocolatey goodness makes every bite irresistible without the added sugar. Quick and easy to prepare in under an hour, these crepes are ideal for anyone seeking a healthy treat that doesn’t skimp on flavor. Fold or roll them, and serve warm for a satisfying start to your day. This recipe is gluten-friendly, refined sugar-free, and sure to impress!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 large Eggs
- 1.5 cups Almond milk
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Hazelnuts
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Erythritol or monk fruit sweetener
- 1 tablespoon Coconut oil
- 1 teaspoon Vanilla extract (for filling)
- 0.125 teaspoon Salt (for filling)
Instructions
Start by making the sugar-free Nutella filling. Preheat your oven to 350°F (175°C). Spread the hazelnuts onto a baking sheet and roast for 10 minutes until they're fragrant and the skins crack.
Once roasted, enclose the hazelnuts in a clean kitchen towel and rub them vigorously to remove most of the skins.
Transfer the peeled hazelnuts to a food processor and blend until they become a smooth butter, approximately 5-10 minutes.
Add the unsweetened cocoa powder, erythritol or monk fruit sweetener, 1 tablespoon of coconut oil, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Blend until smooth and creamy. Set aside.
To make the crepe batter, whisk together the whole wheat flour and 1/4 teaspoon salt in a large bowl.
In another bowl, beat the 2 eggs, and then whisk in the almond milk, melted 2 tablespoons of coconut oil, and 1 teaspoon of vanilla extract.
Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.
Heat a non-stick skillet over medium heat. Lightly grease it with a bit of coconut oil if necessary.
Pour about 1/4 cup of batter into the skillet for each crepe, swirling the pan to spread the batter evenly into a thin layer.
Cook for about 1-2 minutes until the edges start to lift and the surface looks dry, then flip and cook the other side for another 1 minute.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
To assemble, spread about 2 tablespoons of the prepared sugar-free Nutella on each crepe, fold or roll them, and serve immediately.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 33.4 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 951 mg | 73% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1658 mg | 35% | |
*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.
