cake, chocolate, crepe cake, crepes, dessert, Keto, ketogenic, nutrition, raspberry, vanilla, weight loss

Quick and Impressive

When you need a quick and easy dessert that is sure to impress, this is my new go-to. This recipe is made even simpler if you have the krumkake/waffle cone maker. I have made it simply using my flat crepe/griddle pan and the only problem I had was getting all the crepes uniform. But, that being said if you are doing it to take somewhere, you can always trim up the edges after you are finished stacking.

Don’t be afraid to play with this recipe by adding a bit of nut butter instead of freeze dried raspberries in the filling, or use another freeze dried berry. This recipe is pretty versatile.

The filling recipe for this is my own, but the chocolate crepes are based off the recipe in “The Everyday Ketogenic Kitchen” by Carolyn Ketchum (this is by far my favorite keto cookbook).


Remember you can click on the recipe name to be taken to a printer friendly version:

1/3 cup nut or sunflower seed flour

3 Tbsp powdered keto friendly sweetener (you can do this in food processor or a coffee grinder)
1/4 cup unsweetened cocoa powder
4 ounces of Creme Fraiche or cream cheese
1/4 tsp xanthan gum
4 eggs
1/4 cup unsweetened nut milk
1/2 tsp vanilla
Filling:
2 1/2 cup heavy cream
4 ounces Creme Fraiche or Cream Cheese
1/4 tsp xanthan gum
1/4 freeze dried raspberries
2 Tbsp powdered keto friendly sweetener
2 Tbsp keto chocolate syrup (optional)

How to:

Preheat crepe pan to medium heat or preheat Krumkake/waffle cone maker.

If using cream cheese in place of Creme Fraiche, soften before using.

In mixer bowl add crepe ingredients and beat until well blended and batter is smooth.

 

Add 3-4 Tbsp of batter to hot crepe pan or krumkake maker. If using a crepe pan, it will normally take 3-4 mins per side to cook the crepes through.
Lay out finished crepes to cool before adding filling and stacking. It also helps to try to keep the crepes fairly uniform in size, although you can trim the cake edges to make them more uniform for presentation.
While crepes cool.

In a separate bowl whip heavy cream until peak form.

Add in other ingredients and mix well. There will be some bits of freeze dried raspberries in your filling. This is fine.

 

Place your first crepe on your cake dish and add a thin layer of filling.

 

 

Add another crepe on top, then filling, until all the crepes have been layered.

Save back a dollop for the top and add some fresh raspberries to complete.

 
 
Crepe:

1/3 cup nut or sunflower seed flour

3 Tbsp powdered keto friendly sweetener (you can do this in food processor or a coffee grinder)
3 Tbsp coconut flour
4 ounces of Creme Fraiche or cream cheese
1/4 tsp xanthan gum
4 eggs
1/4 cup unsweetened nut milk
1/2 tsp vanilla or other flavoring
Filling:
2 1/2 cup heavy cream
4 ounces Creme Fraiche or Cream Cheese
1/4 tsp xanthan gum
1 tsp vanilla or other flavoring
3 Tbsp powdered keto friendly sweetener

How to:

Preheat crepe pan to medium heat or preheat Krumkake/waffle cone maker.

If using cream cheese in place of Creme Fraiche, soften before using.

In mixer bowl add crepe ingredients and beat until well blended and batter is smooth.

 

Add 3-4 Tbsp of batter to hot crepe pan or krumkake maker. If using a crepe pan, it will normally take 3-4 mins per side to cook the crepes through.

Lay out finished crepes to cool before adding filling and stacking. It also helps to try to keep the crepes fairly uniform in size, although you can trim the cake edges to make them more uniform for presentation.

 

 

While crepes cool.

In a separate bowl whip heavy cream until peak form.

Add in other ingredients and mix well.

Place your first crepe on your cake dish and add a thin layer of filling.

 

 

Add another crepe on top, then filling, until all the crepes have been layered. Save back a dollop for the top and add some fresh berries to complete.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.