Keto chocolate-hazelnut crêpes

Ingredients

for 3 servings

• Eggs150 g (5.3 oz)
• Almond flour50 g (1.8 oz)
• Unsweetened cocoa15 g (0.5 oz)
• Unsweetened almond milk130 g (4.6 oz)
• Erythritol15 g (0.5 oz)
• Crushed hazelnuts20 g (0.7 oz)

Directions

1. In a bowl, whisk the eggs with the almond milk until even.
2. Stir in the almond flour, the unsweetened cocoa and the erythritol, then whisk to a smooth, lump-free batter.
3. Leave the batter to rest for 5 minutes so it thickens slightly.
4. Heat a lightly oiled pan over medium heat and pour in a thin ladleful of batter, spreading it out.
5. Cook each pancake for 1 to 2 minutes per side, until it lifts away and is cooked through.
6. Stack the pancakes as you go, then scatter over the crushed hazelnuts before serving warm.