The best crêpe cake you will ever eat! Sugar Free, without wheat flour! Low carb and Keto
I tell you this crepe cake is super delicious! You will not regret to try this recipe. The crepes and the best crepe cake filling ever Make such a perfect combination. I want to eat this crepe cake every day! Believe me you would want to eat it again and again.
Enjoy this not only eye pleasing taste absolutely guilt-free. This is the best keto cake in the world!
The crepes are inspired by my dear friend and name buddy sarah www.Instagram.com/stepswithsarahz (please give her a follow)
4 Large Eggs
1.5 tsp Vanilla extract
6 tbsp powdered Xylitol
200 ml unsweetened Almond or Soy milk
5 tbsp Coconut Flour
2 tbsp Tapioca Starch
3 tbsp Butter
2 pinches of Salt
250 g Mascarpone
2 tbsp powdered Xylitol
¼ tsp Cardamom powder
2 tbsp Rose water
6 tbsp Cream
1. In a big bowl beat 4 eggs until frothy.
2. Add 1.5 tsp vanilla extract, 6 tbsp powdered xylitol and mix well.
3. Pour in 200 ml unsweetened almond, coconut or soy milk and mix it.
4. Add 3 tbsp ghee or melted butter and 2 pinches salt. Mix it!
5. Finally add 5 tbsp of coconut flour and 2 tbsp tapioca starch.
6. Mix for 1-2 minutes to a smooth batter.
7. In a bowl add 250 g mascarpone and 6 tbsp cream.
8. Also add 2 tbsp of rose water, 1/4 tsp cardamom powder and 2 tbsp powdered xylitol or sweetener of choice to taste.
9. Mix well.
10. Heat a crêpe maker, crêpe pan or tawa and grease with oil
11. Quickly spread batter on pan/tawa using a ladle. Bake crêpes on medium heat.
12. When one side is baked start to losen the edges using a spatula and turn the crêpe.
13. Bake the other side and put in a plate.
14. In the middle of the crêpe pour 1.5 tbsp of mascarpone cream mixture and prepare next crêpe.
15. Keep layering crêpes and mascarpone cream this way.
16. Once all layers are done let the cake set for 30 minutes and move to your favourite serving plate
17. Garnish with chopped pistachios and strawberries
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