Sugar-Free Crepe Cake
Indulge in the light and luscious layers of this Sugar-Free Crepe Cake, a guilt-free dessert perfect for any occasion! This stunning, multi-layered treat features delicate, golden crepes stacked with a creamy, tangy filling made from cream cheese, heavy cream, and powdered erythritol. Fresh bursts of flavor come from the addition of vibrant mixed berries, making each bite a harmonious balance of richness and freshness. With no added sugar and easy-to-follow steps, this recipe is ideal for those seeking a healthier alternative to traditional sweets without compromising indulgence or elegance. Perfect for celebrations, brunch, or treating yourself, this crepe cake is a showstopper that’s as delicious as it is beautiful!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup All-purpose flour
- 3 large Eggs
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 8 ounces Cream cheese
- 0.5 cup Powdered erythritol (sugar substitute)
- 0.5 cup Heavy cream
- 2 teaspoons Lemon juice
- 1 cup Mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
Melt the 3 tablespoons of unsalted butter in a small saucepan over medium heat and set aside to cool slightly.
In a large mixing bowl, whisk together 2 cups of whole milk and 3 large eggs until well combined.
Gradually sift in 1 cup of all-purpose flour, and add a pinch of salt (0.25 tsp), whisking continuously to prevent lumps.
Mix in 1 teaspoon vanilla extract and the melted butter, stirring until you have a smooth batter. Set the batter aside to rest for 15 minutes.
In the meantime, prepare the cream cheese filling: in a large bowl, beat 8 ounces of cream cheese with 0.5 cup powdered erythritol until fluffy and smooth.
Gradually add 0.5 cup heavy cream and 2 teaspoons lemon juice, beating until the mixture is light and spreadable. Chill in the refrigerator.
Heat a non-stick crepe pan or a small frying pan over medium heat and lightly grease it with additional butter as needed.
Pour about 3 tablespoons of crepe batter into the center of the pan, swirling it around immediately to form a thin layer.
Cook for about 1-2 minutes on one side until the edges are lightly browned, then flip the crepe with a spatula and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter.
Once all crepes are cooked and cooled, assemble the crepe cake by spreading a layer of the cream cheese filling onto each crepe and stacking them on top of one another, alternating with layers of mixed fresh berries if desired.
Finish the cake with a spread of cream cheese filling and a topping of fresh berries.
Refrigerate the assembled crepe cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 48.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 964 mg | 74% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1589 mg | 34% | |
*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.
