The sugar-free cocoa crepe, like the sugar-free seven-jar cake, is my breakfast since I started limiting sugar consumption. It’s an easy and quick recipe; in fact, I make it in the morning so I can enjoy it warm, filled with a teaspoon of hazelnut cream or jam, and then off to work. If you don’t have time because you get up very early in the morning, no problem, you can make it the night before, keep it in the fridge, and warm it up in the morning, and enjoy a healthy breakfast!
What else to say, it’s definitely a recipe to try because, even if you’re not following a low-calorie diet, starting to limit excessive sugar consumption can only be good for your health.
Let’s get ready to make it together, it’s breakfast time!
See you soon, Susy
I’ll also leave you with:
- Difficulty: Very Easy
- Cost: Cheap
- 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 a Sugar-Free Cocoa Crepe
- 1 egg
- 1 1/2 tablespoon grated coconut (desiccated) (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 Crepes
In a small bowl, beat an egg with a fork, add the desiccated coconut, cocoa powder, and coconut milk, and continue mixing with the fork.
Grease the pan with a little coconut oil, place it on the stove, and cook the batter over low heat. When the crepe starts bubbling, flip it and cook the other side.
The cocoa crepe is ready to be enjoyed plain or filled with sugar-free hazelnut cream or sugar-free jam.
Your Questions
Can I use almond flour instead of desiccated coconut?
Sure, you can also use hazelnut or pistachio flour.
How long can I store it in the refrigerator?
You can store it in the fridge for a couple of days, then warm it up in the microwave and enjoy it warm!
