Sugar-Free Crepe Cake

Indulge in the delicate layers of this Sugar-Free Crepe Cake—a guilt-free twist on a classic dessert that’s as elegant as it is satisfying. This no-sugar-added treat features whisper-thin crepes made from a simple batter of whole milk, eggs, and a touch of vanilla. They’re layered with a velvety cream cheese filling sweetened with powdered erythritol and brightened with a hint of lemon juice for a perfectly balanced flavor. Fresh mixed berries add vibrancy and natural sweetness to every layer, creating a show-stopping centerpiece you’ll love serving to family and friends. With its refined sugar-free profile, this recipe is perfect for health-conscious bakers looking to impress without compromising on taste. Serve this crepe cake chilled, and watch it become the star of any dessert spread!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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)

Directions

Step 1

Melt the 3 tablespoons of unsalted butter in a small saucepan over medium heat and set aside to cool slightly.

Step 2

In a large mixing bowl, whisk together 2 cups of whole milk and 3 large eggs until well combined.

Step 3

Gradually sift in 1 cup of all-purpose flour, and add a pinch of salt (0.25 tsp), whisking continuously to prevent lumps.

Step 4

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.

Step 5

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.

Step 6

Gradually add 0.5 cup heavy cream and 2 teaspoons lemon juice, beating until the mixture is light and spreadable. Chill in the refrigerator.

Step 7

Heat a non-stick crepe pan or a small frying pan over medium heat and lightly grease it with additional butter as needed.

Step 8

Pour about 3 tablespoons of crepe batter into the center of the pan, swirling it around immediately to form a thin layer.

Step 9

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.

Step 10

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.

Step 11

Finish the cake with a spread of cream cheese filling and a topping of fresh berries.

Step 12

Refrigerate the assembled crepe cake for at least 1 hour to set before slicing and serving.

Nutrition Facts

Serving size	(1430.1g)

Amount per serving	% Daily Value*
Calories	2549.8

Total Fat 185.5g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 1058.6mg	0%
Sodium 1750.1mg	0%
Total Carbohydrate 268.2g	0%
Dietary Fiber 8.7g	0%
Total Sugars 48.1g
Protein 62.5g	0%

Vitamin D 337.7IU	0%
Calcium 963.6mg	0%
Iron 9.1mg	0%
Potassium 1589.3mg	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: 55.8%

Protein: 8.4%

Carbs: 35.9%