The sugar-free cocoa crepe, like the sugar-free seven jar cake, are my breakfasts since I started limiting my sugar intake. It’s an easy and quick recipe; in fact, I prepare it in the morning so I can enjoy it warm and filled with a teaspoon of hazelnut cream or jam and then off to work. If you don’t have time because you wake up very early in the morning, no problem, you can prepare it the night before, keep it in the fridge, and warm it up in the morning, and have a healthy breakfast!
What else to say, it’s a must-try recipe because, even if you’re not following a low-calorie diet, starting to limit excessive sugar intake can only benefit your health.
Let’s prepare it together, it’s breakfast time!
See you soon, Susy
I also leave you with:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 363.35 (Kcal)
- Carbohydrates 24.71 (g) of which sugars 14.45 (g)
- Proteins 11.45 (g)
- Fat 28.62 (g) of which saturated 17.17 (g)of which unsaturated 4.12 (g)
- Fibers 7.71 (g)
- Sodium 154.05 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for One Sugar-Free Cocoa Crepe
- 1 egg
- 1 1/2 tablespoon grated coconut (shredded) (Or almond flour)
- Half tablespoon unsweetened cocoa powder
- 1 tablespoon coconut milk (Unsweetened)
- as needed coconut oil (To grease the pan)
- 1 teaspoon hazelnut cream (Unsweetened)
How to Make Sugar-Free Cocoa Crepe
In a small bowl, beat an egg with a fork, add the shredded coconut, unsweetened cocoa, and coconut milk, and continue mixing with the fork.
Grease the pan with a little coconut oil, put it on the heat, and cook the batter on low heat. When the crepe begins to bubble, flip it and cook the other side.
The cocoa crepe is ready; enjoy it plain or filled with unsweetened hazelnut cream or unsweetened jam.
Your Questions
Can I use almond flour instead of shredded coconut?
Of course, you can also use hazelnut or pistachio flour.
How long can I keep it in the fridge?
You can keep it in the fridge for a couple of days, then warm it in the microwave and enjoy it warm!
