Low Carb Breakfast Crepe with Chocolate Sauce

I’m not big on breakfast nowadays. Dawn phenomenon makes it hard to manage the morning glucose spikes with breakfast and I actually often skip breakfast or start my meals at noontime when things settle down. But holiday time is a great time to relax and take time to make breakfast. The kids have started to embrace the low carb diet – which makes it a little challenging because it is no longer about looking after my own needs. I had to plan ahead to make low carb stuff for everybody. This recent trip to Taiwan, I was a little taken aback at how difficult it was to find my low carb staples like almond flour and even zucchinis (for zoodles). Luckily I did bring a small bag of almond flour and sugar substitute. The bag of almond flour disappeared remarkably fast, but there was just enough to make a batch of crepes for breakfast. It was a welcome change from bacon and eggs for breakfast.

This recipe has a good deal of flexibility. We were staying in a rented apartment with no measuring cups or spoons. So everything was measured in “guesstimate” but still worked out really well. Luckily the kitchen did have a non-stick pan and we all had great fun trying to flip the crepes and get beautiful circles. There’s nothing like cooking with the kids! We only set off the smoke alarm thrice and set a wooden spatula on fire once…🤣

Low Carb Breakfast Crepe with Chocolate Sauce

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

Crepe batter

  • 1 cup almond flour
  • 2 tbsp sugar substitute (I used monkfruit sweetener)
  • 100g cream cheese
  • 4 eggs
  • 1/2 cup milk (or almond milk)
  • 1/8 tsp salt
  • 2-3 tbsp butter

Chocolate sauce

  • 1/2 cup sugar-free baking chocolate chips (I used Lily’s baking chips)
  • 1 tbsp butter
  • 1 tbsp cream
  • 1 tsp sugar substitute

Method

  1. Mix the almond flour and sugar substitute. Place in a food processor and beat the cream cheese in well. Add the eggs, salt, milk and beat till well blended. Set aside.
  2. Butter a non-stick pan, with 1 tbsp butter first and as you continue to cook the crepes, add more butter if the pan appears to be dry.
  3. Pour a small ladle of crepe batter and swirl around to get a neat and even circle. Flip over and cook the other side, then put on a serving plate. Continue to make more crepes till the batter is finished.
  4. Place the chocolate, cream, butter and sugar together in a small bowl. Microwave at 15 second intervals and stir through well each interval. Repeat till the chocolate sauce is smooth and creamy. (This should take about 1-2 minutes).
  5. Serve the crepes hot with the chocolate sauce.

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