Decadent Keto Crepe Cake: A Layered Delight

This keto crepe cake is as delicious as it is beautiful. It features multiple layers of keto crepes with fluffy whipped cream and a rich sugar-free chocolate ganache frosting. Imagine a keto cake recipe with multiple thin layers of tender cake and sweet whipped cream filling, all covered in layers of rich chocolate ganache. Seems too good to be true, right? Well that, my friends, is what you have before you in this delectable keto crepe cake. This recipe works great as a treat or dessert. You could even make it for a birthday party.

What is a Crepe Cake?

I often see crepe cake recipes when poking around the internet. There are so many possible variations and flavors of this multi-layer confection. In fact, I have a crepe cake recipe in my first cookbook, The Everyday Ketogenic Kitchen. Made with delicious layers of keto crepes, it’s easy to make and tastes amazing.

Why This Recipe Works

This keto crepe cake features ten of my delicious almond flour crepes layered with espresso whipped cream, and smothered in chocolate. Absolutely heavenly. This recipe is super simple to make and doesn’t require any baking. All you need is the ingredients and a pan, and you can cook this recipe up whenever you feel the urge for a sweet treat, or if you need a keto-friendly cake to celebrate a birthday or other special occasion.

Keto Crepe Cake Components

Keto Crepes

Making the keto crepes is obviously your first step, since they need to cool before you can assemble the cake. Crepes made without grains are a bit tricky, so make sure you read all of my tips before starting.

Whipped Cream Filling

The filling is a basic keto whipped cream. I added some espresso powder to mine because chocolate and coffee together are yum. But you can just do standard vanilla whipped cream if you prefer.

Read also: Easy Low-Carb Cheese Crackers

Keto Chocolate Ganache

Keto chocolate ganache is easy to make and is the perfect topping for a keto crepe cake.

Tips for Making the Best Keto Crepes

Making crepes isn’t difficult, but it is a bit of a labor of love as you have to make them one at a time.

1. Use a non-stick pan: Make sure it’s very good and very non-stick so that you can flip the crepes. And only use just the smallest amount of oil. I find that after the first crepe, I don’t need to use any more the rest of the time.
2. Blend the batter: This is vital to making a cohesive batter so you really need a blender or a food processor.
3. Keep the heat low: Depending on the strength of your stove, you may need low or medium low. Just don’t let that pan get too hot or the batter starts cooking too quickly and you can’t spread it thinly enough.
4. Swirl the pan quickly: so that the batter spreads toward the edges. This takes a little bit of practice.
5. Flip carefully: Please read my instructions in the keto crepes recipe about how I flip them. Don’t panic! If your crepes rip a bit here and there, they still work well as layers for the cake. No one will see the breaks.

Making the Keto Crepe Cake

Keto Crepes

Prepare the crepes as directed and set aside to cool. You should get 10 to 12 thin crepes.

Whipped Cream Filling

1. Whip the cream to stiff peaks. You need the cream to hold up to layering so make sure the peaks stand up when you lift the beater.
2. In a large bowl, combine the cream, sweetener, espresso powder if using, and vanilla. Whip until the cream holds stiff peaks.
3. Layer the crepes and whipped cream. If you get 10 crepes, as I did, you can use about 1/3 cup of whipped cream per layer. Leave the top crepe naked. Don’t spread it with any cream, as it will be hard to spread the glaze if you do.
4. Place one crepe on a cake platter and top with a thin layer of the whipped cream, spreading all the way to the edges. Depending on how many crepes you got, you can use about 1/4 cup to 1/3 cup per layer. Repeat until all the crepes and whipped cream are used up, leaving the top crepe without any cream on top.
5. Refrigerate. At this point, the whole cake will be quite soft. Chill it 1 hour to firm up so you can spread the glaze properly.

Keto Chocolate Glaze

1. Bring the cream to a simmer. Don’t let it boil, but you do want it to be bubbling quite a bit before you remove it from the heat.
2. Add the chopped chocolate. Let it sit for about 5 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
3. Let it thicken. It will continue to thicken as it cools so leave it for 5 to 10 minutes before attempting to spread it over the cake.
4. In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt the chocolate, then whisk in the sweeteners and vanilla until smooth. Let cool another 5 to 10 minutes to thicken, then slowly pour over the cake.
5. Pour it slowly over the top. You can spread it over the sides as it drips down, or you can simply let the drips be the decoration.
6. Use an offset spatula to spread it over the sides of the cake, a little at a time. Or you can simply let it drip down the sides.
7. Refrigerate 30 minutes to help set the glaze.

Recipe Variations and Substitutions

Sweeteners

The filling should be fine with any powdered sweetener. However, I am not entirely certain that the crepes will turn out properly with anything but Swerve or another erythritol based sweetener.

Chocolate

I use unsweetened chocolate in my ganache as it results in a thicker chocolate glaze. If you use a pre-sweetened chocolate, it will be thinner and you will need to either add more chocolate, or some cocoa powder to help thicken it. It will also be higher in carbs.

Read also: Keto Calorie Counting: A Detailed Guide

Storage Instructions

Make Ahead

This cake can be made a day in advance but I wouldn’t do it any earlier than that. Whipped cream filling is soft and can get a little messy after a few days.

Storing

Keep this cake refrigerated until ready to serve. If you want the ganache to be a bit softer, allow it to sit out for 10 to 15 minutes before cutting. Keep leftovers tightly wrapped in the fridge so it doesn’t dry out.

Additional Keto Crepe Variations

3-Ingredient Keto Crepes

Friends, I have tried so many versions of keto crepes I have considered applying for a research grant. This is THE BEST and MOST DELICIOUS low carb crepe recipe you will ever try. These crepes are sturdy and extremely pliable, even after they cool down. They come together in a flash, are high in fiber and protein, and you only need 3 ingredients to make them. My children loved them, even my very critical 11-year-old daughter.

Psyllium Husk Crepes

Psyllium is a soluble fibre made from the husks of the plantago ovata plant seeds. It sorts out your bowels and can lower blood sugar levels as well as cholesterol levels. I love to use it as a thickener in low carb cooking (think sauces!!) and baking.

Step-by-Step Instructions

This section contains step-by-step instructions and photos that show how to make this recipe.

Read also: Magnesium Supplements for Keto

1. Mix all ingredients with a stick blender or in a food processor.
2. Heat butter in a large non-stick frying pan or a crepe pan.
3. Once the crepe is browned on one side, flip it over…
4. …and fry the other side.

Tips for Perfect Keto Crepes

1. You can customise the crepe batter by adding powdered sweetener, vanilla extract or cinnamon.
2. Grease the pan between crepes.
3. Keto crepes are more fragile than regular crepes because they lack the gluten found in wheat. That's why I've invested in this quality non-stick frying pan. It is a lifesaver.

Alternative Fillings

We had our crepes with a ricotta/yoghurt mix and my sugar free blueberry jam. Fill the crepes, then put them back in the pan with a lid on over a low heat. Wait 2 minutes until the cheese is melted.

Flour Alternatives

1. Almond flour crepes - You can replace the psyllium husk with ½ cup or 50g almond flour.
2. Coconut flour crepes - Use 3 tablespoons of coconut flour instead of the psyllium. This was my go-to recipe for a long time.

Keto Crepe FAQs

Are crepes keto?

Regular crepes are not keto friendly, because they contain wheat flour. These 3 ingredient low carb crepes are perfect for a keto diet because they contain only 1.2g net carbs per crepe.

Should I use a crepe pan?

The benefit of a crepe pan is that it has shallow sides. This makes it easier to flip the crepes. However, a large non-stick frying pan will do the job as well.

Can you make a low carb crepe with just 2 ingredients?

Yes. The simplest keto crepe recipe contains just eggs and cream cheese. This combination works well, but it does taste a little eggy.

Storage and Reheating

1. Refrigerator: Store in an airtight container the fridge for up to 5 days.
2. Freezer: These crepes are great for freezing. I layer parchment paper between them so they don't stick. Freeze for up to 3 months.
3. Reheating: After defrosting, gently reheat in a frying pan over low heat.

Quick Keto Crepe Recipe

Looking for an easy breakfast treat?

1. Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
2. Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
3. Fry on a medium heat until the top has firmed up.

Tips

1. I used a crepe pan with a diameter of 20 cm.
2. Check the texture of your psyllium husk! The individual husk pieces are small, but not completely powdered - like tiny sticks.

Protein Crepes

To make the protein crepes, place all of the ingredients for the crepes in a blender and combine until very smooth.

1. Spray a crepe pan (click HERE to find) with avocado oil spray and heat over medium high heat. (note, the batter may get very thick, but once you put it on the hot skillet, the gelatin will melt).
2. Once hot, pour 3 tablespoons of the batter into the skillet. Cook until golden brown, about 2 minutes, then flip and cook until done, another 1 to 2 minutes.
3. Remove from the skillet and repeat with additional cooking spray and batter.

Filling Options

Filling Option 1:

1. Place the heavy cream and powdered allulose in a large mixing bowl or stand mixer. Beat to stiff, fluffy peaks.
2. Mix in the softened cream cheese, extract, stevia glycerite and salt.
3. Taste and adjust sweetness to your liking.

Filling Option 2:

1. Place all the ingredients into a blender and puree until very very smooth.
2. Taste and adjust sweetness to your liking.
3. TIP: tastes best if left in the fridge overnight and it will thicken a lot. If desired, purée it after it thickens to loosen the pudding.

Assembly

Note that you only need 15 crepes to assemble your crepe cake.

1. Place one crepe on a serving platter then portion a large spoonful (about 3 tablespoons) of filling over the crepe.
2. Use a spatula to spread evenly over the crepe.

Making Crepes with Cream Cheese

1. Microwave the cream cheese in the microwave until softened.
2. Blend the cream cheese, eggs, flour, 3 teaspoons of Swerve and ⅛ teaspoons of xanthan gum together with a stick blender until combined well.
3. Don’t over blend the mixture or it will become fluffy and gelatinous instead of runny like a crepe batter.
4. Preheat a small nonstick saute over medium-high heat. You should not need butter to grease the pan, so try the crepes first without. If you do find you need butter, use a pastry brush to swipe the thinnest layer into the pan.
5. Add in 2 tablespoons of batter into the hot pan at a time. Add the batter into the center of the pan.
6. Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges.
7. If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds.
8. Flip the crepe and cook for 20-30 seconds. Remove to a plate.

Assembling the Cake

1. To assemble the cake, place one crepe down on a cake stand or plate.
2. Add about 2 tablespoons of whipped cream, spread it across the entire crepe.
3. Add another crepe on top. Repeat with all the crepes and whipped cream, leaving about ½ cup of whipped cream to decorate the top of the crepe.
4. Allow cake to stand in the fridge for 2 hours before slicing.

Final Touches

Once you get to the last crepe, don't put any of the filling on top. Be sure to leave extra filling to top the cake with.

1. Put this in the refrigerator for 60 minutes.
2. Spread the rest of the filling onto the top of the final crepe and alongside the sides with a spreader until everything is covered in the filling.
3. Top with berries of choice. This makes a total of 8 servings of Keto Crepe Cakes.

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