If you love crepes—and let’s face it, who doesn’t?—you’ll love this recipe. Introducing the beautiful crepe cake. Made with delicious layers of keto crepes, it’s easy to make and tastes amazing. This recipe works great as a treat or dessert. You could even make it for a birthday party. It’s great to whip up in advance and then keep cool in the fridge before serving.
You make the crepes with low-carb almond flour, eggs, and cream cheese, and then cook them in a pan. Once the crepes are made, you layer them up and fill in between each layer with sliced fruit and cream. The beauty of this recipe is you can use any type of fruit, but berries work especially well. Once all of the layers are stacked, you finish it off with a delicious frosting. The end result is a melt-in-the-mouth delight the whole family will love.
This recipe is super simple to make and doesn’t require any baking. All you need is the ingredients and a pan, and you can cook this recipe up whenever you feel the urge for a sweet treat, or if you need a keto-friendly cake to celebrate a birthday or other special occasion. Go ahead and give it a go. We think you’ll love it.
Yields 8 servings of Keto Crepe Cakes
The Preparation
Crepes:
- 4 ounce cream cheese, softened
- 4 large egg
- 1/2 cup almond flour
- 1/4 cup stevia/erythritol blend
- 2 tablespoon unsweetened almond milk
- 2 tablespoon butter, to grease pan
Filling:
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- 1/4 cup powdered stevia/erythritol blend
- 1 teaspoon vanilla extract
The Execution
1. Measure out and prepare all of the ingredients.
2. Make the crepes by combining almond flour and eggs. Whisk to combine well.
3. Add the cream cheese, erythritol/stevia blend, and unsweetened almond milk. Mix with a mixer until well combined.
4. Over low to medium heat, add the butter to a frying pan. Pour the crepes into the frying pan once hot. Flip over when you see bubbles in the mixture. Make all of the batter which should give you around 10-12 crepes.
5. In a bowl, mix together the heavy whipping cream, sour cream, powdered erythritol/stevia blend, and vanilla extract until combined well.
6. Place one crepe on a plate, spoon a bit of the filling onto the top of the crepe. Stack one more crepe on top, put a bit of the filling on top, stack another crepe and put a bit of the filling on top. Do this until you have used up all of the crepes. Once you get to the last crepe, don’t put any of the filling on top. Be sure to leave extra filling to top the cake with.
7. Put this in the refrigerator for 60 minutes.
8. Spread the rest of the filling onto the top of the final crepe and alongside the sides with a spreader until everything is covered in the filling.
9. Top with berries of choice. Slice, serve, and enjoy!
This makes a total of 8 servings of Keto Crepe Cakes. Each serving comes out to be 273 calories, 26g fat, 2.6g net carbs, and 6.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4.00 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 4.00 large egg | 315 | 21 | 1.6 | 0.0 | 1.6 | 27.6 |
| 0.50 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 0.25 cup stevia/erythritol blend | 10 | 0 | 0 | 0 | 0 | 0 |
| 2.00 tablespoon unsweetened almond milk | 4 | 0.3 | 0.2 | 0.1 | 0.1 | 0.2 |
| 2.00 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1.00 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 0.25 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 0.25 cup powdered stevia/erythritol blend | 1 | 0 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 2180 | 207.8 | 28.5 | 7.4 | 21.1 | 54.9 |
| Per Serving (/8) | 273 | 26 | 3.6 | 0.9 | 2.6 | 6.9 |
Keto Crepe Cake
Ingredients
Crepes:
- 4 ounce cream cheese softened
- 4 large egg
- ½ cup almond flour
- ¼ cup stevia/erythritol blend
- 2 tablespoon unsweetened almond milk
- 2 tablespoon butter to grease pan
Filling:
- 1 cup heavy whipping cream
- ¼ cup sour cream
- ¼ cup powdered stevia/erythritol blend
- 1 teaspoon vanilla extract
Instructions
- Measure out and prepare all of the ingredients.
- Make the crepes by combining almond flour and eggs. Whisk to combine well.
- Add the cream cheese, erythritol/stevia blend, and unsweetened almond milk. Mix with a mixer until well combined.
- Over low to medium heat, add the butter to a frying pan. Pour the crepes into the frying pan once hot. Flip over when you see bubbles in the mixture. Make all of the batter which should give you around 10-12 crepes.
- In a bowl, mix together the heavy whipping cream, sour cream, powdered erythritol/stevia blend, and vanilla extract until combined well.
- Place one crepe on a plate, spoon a bit of the filling onto the top of the crepe. Stack one more crepe on top, put a bit of the filling on top, stack another crepe and put a bit of the filling on top. Do this until you have used up all of the crepes. Once you get to the last crepe, don't put any of the filling on top. Be sure to leave extra filling to top the cake with.
- Put this in the refrigerator for 60 minutes.
- Spread the rest of the filling onto the top of the final crepe and alongside the sides with a spreader until everything is covered in the filling.
- Top with berries of choice. Slice, serve, and enjoy!
