Nutty Chocolate Crêpes

  • Keto breakfast
  • 175 calories | 8.1 grams of protein | 14 grams of fat | 2.8 grams of carbohydrates

The above nutritional values are per crêpe, calculated for 6 crêpes. The nutritional values provided per dish are only an indication. Since the nutritional values can vary greatly depending on the brand/product you use, this has a significant impact on the nutritional value of the entire dish. Also, everyone eats different amounts, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.

Nutty Chocolate Crêpes

Keto recipes

Nuts, chocolate, and crepes, what’s not to love!?!
These nutty chocolate crepes are incredibly easy to make and so delicious. You can enjoy them as a snack, a meal, or a treat to share – the possibilities are endless! It’s another delightful indulgence with ingredients that are surprisingly good for you!
Enjoy guilt-free indulgence to the fullest – what a treat!
Keto recipes


For 6 crepes

For the crepes

  • 100 grams of cream cheese
  • 4 eggs (size M/L)
  • 1 ½ tsp cocoa powder
  • A good pinch of cinnamon powder
  • 1 tbsp erythritol powdered sugar
  • A pinch of salt

For the filling

  • 60 grams of almond paste/butter
  • 15 grams of butter
  • Erythritol brown sugar (to taste)
  • 1 tbsp (ketoproof) maple syrup (such as Steviala)
  • Instructions

    In a tall bowl or measuring cup, mix all the ingredients for the crepes with an electric mixer until well combined, ensuring there are no lumps. Set the batter aside while you prepare the filling.
    Take a microwave-safe bowl and combine all the filling ingredients, except for the erythritol. Microwave on full power for 1 minute to soften and liquefy the mixture. Stir everything together again.

    Let’s get baking!
    Heat a little butter or oil of your choice in a frying pan. Add some batter and cook the crepe for a few minutes over low to medium-high heat. Carefully flip the crepe and cook for a few more minutes on the other side.

    Remove the crepe from the pan and spread some of the filling over it, then roll up the crepe. Repeat this process until you’ve used all the batter; you can make about 6 crepes (depending on the size of your pan).

    Sprinkle the crepes with brown erythritol to taste. If you have any filling left, you can also distribute it nicely over the top of the crepes.

    Tip: These crepes are delicious both warm and cold. You can also freeze them and reheat when needed.



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