Chocolate Almond Butter Raspberry Crepes (Paleo, Dairy-Free, Low-Carb)
If you’re in need of a delicious crepe recipe that works for breakfast, dessert and everything in between, then these chocolate almond butter raspberry crepes are perfect! Paleo, dairy-free, low-carb.
Servings Prep Time
2crepes 5minutes
Cook Time
10minutes
Servings Prep Time
2crepes 5minutes
Cook Time
10minutes
Ingredients
Crepe
Filling
Instructions
  1. Mix egg, coconut flour, tapioca flour and sweetener together in a bowl.
  2. Add coconut or almond milk in, a little at a time, and stir until combined. Add enough to thin the batter out. You want the batter to be fairly thin, so you can pour it freely to make a thin crepe. However, if you add too much liquid, the crepe will not stay together.
  3. Heat a nonstick pan over medium heat with a little coconut oil.
  4. Add in half of the batter and cook until the edges begin to brown. Flip and cook until the other side begins to brown.
  5. Repeat for the second crepe.
  6. For the filling, add cocoa powder, almond butter, sweetener and coconut milk together. Stir until combined. Add additional milk in, if you want to thin out the mixture.
  7. If desired, add in raspberries and mix further.
  8. Add chocolate almond butter mixture inside the crepes. Add in raspberries and fold crepe over the filling. Enjoy!
Recipe Notes

Nutrition Facts for Low-Carb, assuming erythritol is used as sweetener (per crepe, recipe makes 2 crepes): 13 g fat, 25 g total carbs, 8 g fiber, 6 g erythritol (11 g net carbs), 9 g protein