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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.
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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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Cuisine: American, Dairy-Free, Gluten-Free, Low-Carb, Paleo
Keyword: crepes, dessert, paleo
Servings: 2 crepes

Ingredients

Crepe

  • 1 egg
  • 2 tablespoons coconut flour I use this brand
  • 1 tablespoon tapioca flour or starch I use this brand
  • 1 tablespoon sweetener of choice for low-carb, use stevia or erythritol. for paleo, use honey or maple syrup
  • 3 tablespoons coconut or almond milk or enough to thin the batter out to a thin consistency that can be poured easily, but not too liquidy

Filling

  • 1-1/2 tablespoons cocoa powder
  • 2 tablespoons almond butter
  • 2 tablespoons coconut or almond milk or enough to thin out the filling to the desired consistency
  • 1 teaspoon sweetener of choice for low-carb, use stevia or erythritol. for paleo, use honey or maple syrup
  • 1/2 cup raspberries fresh or frozen (60 g)

Instructions

  • Mix egg, coconut flour, tapioca flour and sweetener together in a bowl.
  • 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.
  • Heat a nonstick pan over medium heat with a little coconut oil.
  • Add in half of the batter and cook until the edges begin to brown. Flip and cook until the other side begins to brown.
  • Repeat for the second crepe.
  • 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.
  • If desired, add in raspberries and mix further.
  • Add chocolate almond butter mixture inside the crepes. Add in raspberries and fold crepe over the filling. Enjoy!

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