Warm Cocoa Crepes with No-tella
Carbs minus fiber, per crepe: 2.3 grams

No-tella is my low-carb version of Nutella.

If you want to go crazy, serve the crepes with whipped cream, chopped roasted hazelnuts and fresh strawberries or raspberries.

Cocoa Crepes
Makes 10 - Net Carbohydrates per crepe: 0.8 grams

2 large eggs
1/4 cup. water
2 Tbsp. whipping cream
2 Tbsp. unsalted butter, melted
1½ tsp. each Splenda and Canadian Sugar Twin or
2 Tbsp. Splenda
2 Tbsp. vital wheat gluten
2 Tbsp. Dutch cocoa powder
large pinch of salt
1 recipe No-tella

Place all of the ingredients into a blender in the order given and blend until smooth. Pour into a glass measuring cup with a lip. Cover and refrigerate for at least ½ hour or up to overnight.

Heat a 6-inch nonstick frying pan over medium high heat. Stir the batter to recombine the ingredients. Pour in enough batter to cover the bottom of the pan, let sit for a second then pour the excess back into the remaining batter. When the crepe sets, flip it over briefly to set the top side then remove from the pan to a plate. Continue with the remaining crepe batter. They won’t stick so it’s OK to stack them up.

When the crepes are done, carefully smear a Tbsp. of the Not-ella down the middle of a crepe then roll into a cylinder and place in a baking dish. Continue with the remaining crepes. There will be No-tella left over, but there’s no law against adding more to the crepes! You may cover and refrigerate the crepes up to 24 hours if you wish.

Preheat the oven to 300F. Place the crepes in the oven for about 10-12 minutes, just until the filling is warmed through.

No-tella
Makes 1½ cups - Carbs minus fiber, per Tbsp.: 1.5 grams

If you were a former Nutella nut, you’ll love this!

2 oz unsweetened chcolate
1/4 cup unsalted butter
1/2 cup whipping cream
4 tsp. each Splenda and Canadian Sugar Twin or
6 Tbsp. Splenda
2 tsp. pure hazelnut extract
1/2 tsp. pure vanilla extract
1/3 cup plain whey protein isolate
1/2 cup roasted hazelnut butter

In a small pot over simmering water or in a microwave, melt the butter and chocolate together. Remove from the heat and transfer to a food processor.

Combine the whipping cream with the sweetener and extracts. With the motor running, pour the cream in a slow, steady stream into the chocolate mixture until combined. Add the whey protein and pulse to combine. Add the hazelnut butter and process until smooth. Scrape into a storage container and refrigerate. Keep refrigerated.