Low Carb Crepe Cake
Indulge guilt-free with this elegant Low Carb Crepe Cake, a delightfully layered dessert that's perfect for health-conscious food lovers. Made with almond and coconut flour, these tender, golden crepes are infused with vanilla and lightly sweetened with granulated erythritol for a delicious low-carb twist. The luscious filling combines whipped cream and creamy, sweetened cream cheese to create a perfectly balanced, velvety texture. Topped with vibrant berries or a drizzle of low-carb jam, this stunning cake is both decadent and low in carbs, making it ideal for special occasions or everyday indulgence. Easy to prepare and visually impressive, this no-sugar-added dessert is gluten-free, keto-friendly, and packed with flavor, ensuring every slice is unforgettable.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1.5 cups Unsweetened almond milk
- 6 pcs Large eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Melted butter (or coconut oil)
- 2 tablespoons Granulated erythritol or sweetener of choice
- 0.25 teaspoon Salt
- 1.5 cups Heavy cream
- 4 ounces Cream cheese (softened)
- 3 tablespoons Powdered erythritol
- 1 teaspoon Vanilla extract (for filling)
- 0.5 cup Berries or low carb jam (optional for topping)
Instructions
In a large mixing bowl, whisk together almond flour, coconut flour, salt, and granulated erythritol.
In a separate bowl, mix the eggs, unsweetened almond milk, vanilla extract, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously to create a smooth crepe batter.
Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
Pour about 1/4 cup of batter into the skillet and swirl to spread evenly into a thin layer.
Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown, then flip and cook the other side for another minute.
Repeat with the remaining batter, stacking cooked crepes on a plate and keeping them covered with a clean kitchen towel.
For the filling, use a hand mixer to beat the heavy cream to soft peaks. Set aside.
In another bowl, mix the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Place one crepe on a serving platter and spread a thin layer of the cream cheese mixture over it.
Repeat layering until all crepes and filling are used, finishing with a crepe on top.
Chill the crepe cake in the refrigerator for at least an hour to set.
Before serving, optionally top the crepe cake with fresh berries or a drizzle of low-carb jam.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.6 g | 361% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1694 mg | 565% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 22.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1155 mg | 89% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
