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DRY INGREDIENTS FOR CREPE

Coconut flour = 90 g (3/4 cup) (OR Almond flour = 300 g / 2 1/2 cups)

Monk fruit = 50 g (1/4 cup)

Salt = 1/2 tsp

WET INGREDIENTS FOR CREPE

Whole eggs = 8 large (460 g)

Unsweetened almond milk or any keto friendly milk = 360 ml (1 1/2 cups) (I find that almond milk makes the crepe color greyish which I didn't quite like. So, I combined 180 ml of whipping cream + 180 ml of water to get a milk consistency, and it produced a nice whitish color as seen in the video. But the choice is yours)

Melted unsalted butter = 60 g (1/4 cup)

Vanilla extract = 5 ml (1 tsp)

Some melted unsalted butter for brushing the pan

INGREDIENTS FOR FILLING

Cold Cream Cheese = 283 g (1 1/4 cups)

Cold Whipping or heavy cream = 480 ml (2 cups)

Allulose Powdered Sweetener = 93 g (3/4 cup) (OR any keto friendly, powdered sweetener)

Vanilla Extract = 5 ml (1 tsp)

1.  To make the crepe batter, add all the dry ingredients in a bowl and mix to combine.

2.  Add all the wet ingredients and whisk until smooth. The batter is quite runny to enable the swirling of batter in the pan. As you cook the crepe, if you find the batter becomes too thick, just add a bit of water to dilute it.

3.   Heat a non-stick pan over low fire and brush with melted butter. In the video, I used a 9-inch non-stick pan and each crepe measured around 6-inch.

4.  Lift up the pan and swirl the batter at the same time its added in. I used a 1/2 cup measuring cup for the batter which is just nice for my pan. You can adjust according to the size of your pan. Tilt the pan and swirl until the batter fills the whole pan. Then cook over medium heat for about 1 minute until the bottom of the crepe becomes golden brown. Then flip over and cook for about 30 seconds only over low heat. Transfer the crepe onto a plate.

5. Continue cooking the crepe until all the batter is used up. Set aside.

6. To make the crepe filling, add the cold cream cheese, powdered sweetener, vanilla extract into a bowl and beat with a handheld mixer over medium speed until well combined. Then add the cold whipping cream and beat over medium to high speed until stiff peaks.

7.  To assemble the cake, place a piece of the crepe onto a serving plate. Scoop a suitable amount of the cream on top of the crepe and spread evenly. Continue until all the crepes are used up. Decorate with fresh strawberries.

8.  Chill in the fridge for about 1 hour until the frosting is set before serving.

[Total servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)

Total Carb = 2.9 g

Dietary Fiber = 0.4 g

Net Carb = 2.5 g

Calories = 335

Total Fat = 31.4 g

Protein = 11.2 g

[Total servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)

Total Carb = 5.9 g

Dietary Fiber = 1.8 g

Net Carb = 4.1 g

Calories = 430

Total Fat = 39.2 g

Protein = 14.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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