Ingredients:
For the crepes:
- 4 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk
2 tbsp erythritol
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter, melted
- Peanut butter cheesecake filling:
- 4 oz cream cheese, softened
- 1/4 cup natural peanut butter
- 2 tbsp erythritol
- 1/2 tsp vanilla extract
- For the chocolate drizzle:
- 1/4 cup sugar-free chocolate chips
- 1 tbsp coconut oil
- 2 tbsp chopped peanuts
- Instructions:
- In a mixing bowl, whisk together the eggs, almond flour, coconut flour, almond milk, erythritol, vanilla extract, and salt until smooth.
- Heat a non-stick pan over medium heat and brush with melted butter. Pour 1/4 cup of the crepe batter into the pan and swirl to coat the bottom. Cook for 1-2 minutes, or until the edges begin to lift and the surface is set. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter to make 6-8 crepes.
- In a separate mixing bowl, beat the softened cream cheese, peanut butter, erythritol, and vanilla extract until smooth.
- Spoon 2-3 tablespoons of the peanut butter cheesecake filling onto each crepe and roll up tightly.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals until fully melted.
- Drizzle the melted chocolate over the crepes and sprinkle with chopped peanuts.
- Serve immediately and enjoy!
- Nutrition Facts:
- Serving Size: 1 crepe with filling and toppings Calories: 249 Fat: 21g Total Carbohydrates: 7g Fiber: 4g Net Carbs: 3g Protein: 9g
