Sugar-Free Nutella Crepe

Indulge in the guilt-free delight of Sugar-Free Nutella Crepes, a wholesome twist on the classic dessert. These tender, whole wheat crepes are perfectly paired with a rich, homemade sugar-free Nutella, crafted from toasted hazelnuts, unsweetened cocoa powder, and a touch of erythritol for natural sweetness. This recipe keeps things light and healthy by using unsweetened almond milk and coconut oil, making it ideal for those seeking a refined sugar-free treat. Perfect for breakfast, brunch, or an indulgent dessert, these crepes are easy to prepare in just 40 minutes and are packed with nutty, chocolatey goodness. Serve them warm for a decadent experience that satisfies your sweet tooth without the guilt!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Heat a non-stick skillet over medium heat and lightly grease with a little coconut oil.

Step 7

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.

Step 8

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.

Step 9

Spread a generous amount of the homemade sugar-free nutella onto each crepe, fold, and serve warm.

Nutrition Facts

Serving size	(717.1g)

Amount per serving	% Daily Value*
Calories	1765.6

Total Fat 126.5g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 1.1g
Cholesterol 372mg	0%
Sodium 607.2mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 33.4g	0%
Total Sugars 7.0g
Protein 51.7g	0%

Vitamin D 188.6IU	0%
Calcium 810.2mg	0%
Iron 16.0mg	0%
Potassium 913.1mg	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: 58.9%

Protein: 10.7%

Carbs: 30.3%