So I made Keto Nutella last week and realized I have nothing to eat it with. Of course, I could just spoon it my mouth and I would very happy, but I also love a good Nutella crepe.
This crepe recipe is a little different than regular crepes in that it doesn’t have the chewy doughy texture, but that comes with the territory when using Almond Flour.
Nevertheless, they are a great replacement for Nutella or even savory fillings and are versatile enough that it would compliment anything you choose.
This dish is low-carb/keto friendly with 2g of carb/serving, so not too bad to satisfy those dessert cravings!
For this dish, the only special ingredients you would need are Almond Flour and Swerve/Monkfruit. You can pick up everything up on Amazon or a local supermarket.
Now, let’s get cooking!
Prepping Time 15M
Cooking Time 5M
Total Time 30M
Net Carb/Serv ~2g
Servings 3-4 Crepes
Ingredients
- 2 oz Cream Cheese
- 3 Eggs (room temperature)
- 1/2 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 2 tbsp Swerve
- 1/4 cup Water
- LowCarbingAsian’s Keto Nutella Spread
Directions
1) Gather all the ingredients.
2) Put cream cheese in a microwavable bowl and microwave for approximately 20 seconds or until smooth and creamy when stirred.
3) If your eggs are room temperature you can mix the eggs in with the microwaved cream cheese and combine. If your eggs are refrigerated like mine, I put the eggs in the bowl with the cream cheese (cream cheese will get clumpy) whisked and put in the microwave for 5 seconds increments while whisking every time until the cream cheese was well combined and most of the clumps were gone. Be careful not to cook the eggs in the microwave. Only use it to warm the mixture.
4) Stir in Vanilla.
5) Add Almond Flour and Swerve/Monkfruit and combine well.
6) Lastly, add water and give it a really good whisking until everything is very well combined.
7) In a well greased pan (I use cooking spray) heat on low and add enough batter to make a thin crepe while swirling.
8) Cook on low heat for approx 2-3 minutes or until edges slightly brown.
9) Flip over and cook for 1 minute and carefully transfer to a plate.
10) Fill with Keto Nutella spread or your choice of filling.
Hope you enjoy our Keto Nutella Hazelnut Chocolate Crepes dessert!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Nutella Hazelnut Chocolate Crepes
Ingredients
- 2 oz Cream Cheese
- 3 Eggs Eggs
- 1/2 tsp Vanilla Extract
- 1/2 Cup Almond Flour
- 2 tbsp Swerve or Monkfruit
- 1/4 Cup Water
- 1/4 Cup LowCarbingAsian's Keto Nutella Spread
Instructions
- Gather all the ingredients.
- Put cream cheese in a microwavable bowl and microwave for approximately 20 seconds or until smooth and creamy when stirred.
- If your eggs are room temperature you can mix the eggs in with the microwaved cream cheese and combine. If your eggs are refrigerated like mine, I put the eggs in the bowl with the cream cheese (cream cheese will get clumpy) whisked and put in the microwave for 5 seconds increments while whisking every time until the cream cheese was well combined and most of the clumps were gone. Be careful not to cook the eggs in the microwave. Only use it to warm the mixture.
- Stir in Vanilla.
- Add almond flour and Swerve and combine well.
- Lastly, add water and give it a really good whisking until everything is very well combined.
- In a well greased pan (I use cooking spray) heat on low and add enough batter to make a thin crepe while swirling.
- Cook on low heat for approx 2-3 minutes or until edges slightly brown.
- Flip over and cook for 1 minute and carefully transfer to a plate.
- Fill with Keto Nutella spread or your choice of filling.
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