Is there anything better than a flourless low carb keto crepe filled with chocolate, nut butter, coconut butter or cinnamon? I love how this recipe is so quick, easy delicious and healthy!
Heat the coconut wrap on low-medium on one side for just a few seconds (5-15 seconds), then turn the heat to low and flip it.
Break up the 1 oz square of unsweetened baking chocolate into small pieces and place on top of the coconut wrap. Use a spoon to spread the melting chocolate until it is fully melted.
Sprinkle 1-2 tsp of Swerve confectioners sweetener over the chocolate and use the spoon to mix and incorporate it into the chocolate.
Drizzle 1 tbsp of SunButter or Coconut Butter over the chocolate and mix it in.
Fold the crepe twice and serve. Sprinkle a little swerve on top and drizzle some extra melted chocolate over it for an extra oomph!
For Cinnamon Sugar Crepe:
Heat the coconut wrap on low-medium on one side for just a few seconds (5-15 seconds), then turn the heat to low and flip it.
Add 1 tsp of ghee and spread until melted.
Sprinkle 1 tsp of Lakanto Monk Fruit Sweetener over the ghee. Then sprinkle 1 tsp of cinnamon on top.
Fold the crepe twice. Sprinkle a little extra cinnamon on top and serve.
Notes
Don't overcook the coconut wraps! They can get stiff from overheating. Heat on low-medium on one side for just a few seconds (5-15 seconds), then turn the heat to low, flip it and start putting the filling in that needs to melt (chocolate, coconut oil or ghee).
Do not put any oil in the pan before making the crepes. They don't need it and it will make them greasy.
If you are counting carbs, don't forget to subtract 5g of carbs from your total carbs for each teaspoon of swerve or 4g of carbs for each tsp of monk fruit sweetener. Since it is a sugar alcohol it can be subtracted from total carbs to get net carbs. The sugar alcohol is not subtracted from the carbs shown on the nutrition label below.