Keto Palacinka s Nutelou

Indulge in a guilt-free treat with this Keto Palacinka s Nutelou recipe, a low-carb twist on a beloved classic! These delicate almond flour crepes are perfectly soft, light, and subtly sweet, paired with a creamy homemade keto Nutella that’s rich in roasted hazelnut and cocoa flavors. With only 15 minutes of prep and 20 minutes of cook time, this recipe is perfect for a wholesome breakfast or satisfying dessert that stays true to your ketogenic lifestyle. Each crepe is thoughtfully crafted with almond milk, eggs, and a hint of vanilla, while the Nutella boasts sugar-free erythritol and coconut oil for a naturally sweet and velvety finish. Serve these keto crepes warm with a generous smear of Nutella, and watch them become a go-to favorite for family brunch or low-carb indulgence. Perfect for those seeking gluten-free and keto-friendly comfort food, this dish seamlessly blends classic European flavors with health-conscious ingredients.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 1 cup Unsweetened almond milk
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 tablespoons Butter
• 1 cup Hazelnuts
• 2 tablespoons Cocoa powder
• 0.25 cup Erythritol
• 2 tablespoons Coconut oil
• 0.25 cup Unsweetened almond milk
• 1 pinch Salt

Directions

Step 1

Begin by making the keto-friendly Nutella. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes, until they are slightly browned and their skins are blistered.

Step 2

Remove hazelnuts from the oven and let them cool slightly. Transfer the nuts to a kitchen towel and rub them together to remove the skins.

Step 3

Place the skinned hazelnuts in a food processor and blend until a smooth paste forms, approximately 5-7 minutes, scraping down the sides as needed.

Step 4

Add the cocoa powder, erythritol, coconut oil, almond milk, and a pinch of salt to the hazelnut paste. Blend until everything is well combined and creamy. Transfer the keto Nutella to a jar and set it aside.

Step 5

For the palacinka, whisk together the almond flour, almond milk, eggs, vanilla extract, and salt in a mixing bowl until the batter is smooth and lump-free.

Step 6

Heat a non-stick skillet over medium heat and add a small amount of butter to coat the surface. Pour about 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly.

Step 7

Cook for 1-2 minutes until the edges look dry and the underside is golden brown. Flip the palacinka and cook for another 1-2 minutes on the other side.

Step 8

Repeat with the remaining batter, adding butter to the skillet as needed to prevent sticking.

Step 9

To serve, spread a generous amount of the prepared keto Nutella on each palacinka, then fold or roll them up. Serve warm and enjoy your Keto Palacinka s Nutelou!

Nutrition Facts

Serving size	(818.7g)

Amount per serving	% Daily Value*
Calories	2174.8

Total Fat 200.2g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 623.8mg	0%
Sodium 1274.9mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 28.8g	0%
Total Sugars 9.7g
Protein 62.8g	0%

Vitamin D 237.3IU	0%
Calcium 1029.8mg	0%
Iron 15.4mg	0%
Potassium 481.2mg	0%

*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.

Source of Calories

Fat: 71.8%

Protein: 10.0%

Carbs: 18.2%