Low Carb Crepe Cake

Delight in the elegance of this Low Carb Crepe Cake, a showstopping dessert that’s as light as it is luscious. Crafted with almond and coconut flours, this gluten-free masterpiece features layers of tender, paper-thin crepes stacked with a velvety cream cheese and whipped cream filling, all sweetened with keto-friendly erythritol. Each bite brings a perfect balance of creamy richness and delicate sweetness, while optional fresh berries or low-carb jam add a burst of freshness on top. Easy to make and naturally low in carbs, this stunning no-sugar-added crepe cake is the perfect choice for a guilt-free indulgence, making it ideal for keto diets, special occasions, or simply elevating your dessert game. Ready in under an hour, it’s the ultimate treat to impress while keeping your low-carb goals on track.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

In a large mixing bowl, whisk together almond flour, coconut flour, salt, and granulated erythritol.

Step 2

In a separate bowl, mix the eggs, unsweetened almond milk, vanilla extract, and melted butter until well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking continuously to create a smooth crepe batter.

Step 4

Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.

Step 5

Pour about 1/4 cup of batter into the skillet and swirl to spread evenly into a thin layer.

Step 6

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.

Step 7

Repeat with the remaining batter, stacking cooked crepes on a plate and keeping them covered with a clean kitchen towel.

Step 8

For the filling, use a hand mixer to beat the heavy cream to soft peaks. Set aside.

Step 9

In another bowl, mix the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.

Step 10

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 11

Place one crepe on a serving platter and spread a thin layer of the cream cheese mixture over it.

Step 12

Repeat layering until all crepes and filling are used, finishing with a crepe on top.

Step 13

Chill the crepe cake in the refrigerator for at least an hour to set.

Step 14

Before serving, optionally top the crepe cake with fresh berries or a drizzle of low-carb jam.

Nutrition Facts

Serving size	(1498.3g)

Amount per serving	% Daily Value*
Calories	3153.5

Total Fat 281.6g	0%
Saturated Fat 134.9g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1694.5mg	0%
Sodium 1753.5mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 22.5g
Protein 73.0g	0%

Vitamin D 371.8IU	0%
Calcium 1155.3mg	0%
Iron 13.1mg	0%
Potassium 1008.4mg	0%

*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.

Source of Calories

Fat: 75.5%

Protein: 8.7%

Carbs: 15.8%