Keto Chocolate Raspberry Crepe Cake

Keto Chocolate Raspberry Crepe Cake
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Course: Dessert
Cuisine: Keto
Servings: 8 Servings
Calories: 301 kcal
  • 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
  • 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
  1. Preheat crepe pan to medium heat or preheat Krumkake/waffle cone maker.
  2. If using cream cheese in place of Creme Fraiche, soften before using.
  3. In mixer bowl add crepe ingredients and beat until well blended and batter is smooth.
  4. 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.
  5. 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.
  6. While crepes cool.
  7. In a separate bowl whip heavy cream until peak form.
  8. Add in other ingredients and mix well. There will be some bits of freeze dried raspberries in your filling. This is fine.
  9. 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.
Recipe Notes

Total fat (grams) 28.8

Net carbs (grams) 3.5

protein (grams) 7.5