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Keto Cardamom Vanilla Crepe Cake Recipe

Gluten Free
Vegetarian
★★★★☆
4.6/5
(1502 reviews)
By Zylo Nutritionist Team
Keto Cardamom Vanilla Crepe Cake
Zylo Recipes

Description

Imagine delicate, lacy crepes, each one a whisper of buttery goodness. These are not your ordinary crepes; they are thin, pliable pancakes, subtly flavored and possessing a melt-in-your-mouth texture that is simply irresistible. The magic begins with the gentle sizzle in the pan, transforming a simple batter into a golden, ethereal creation.

Their subtle sweetness makes them the perfect canvas for a variety of fillings, but here, they are elevated to new heights with a cardamom vanilla whipped cream. The whipped cream is a cloud of pure indulgence. The sweetness is carefully balanced, never cloying, but just enough to enhance the natural flavors.

The cardamom introduces a warm, aromatic spice, adding a layer of complexity that is both comforting and intriguing. Vanilla beans speckle the cream with tiny black dots, their intoxicating fragrance infusing every spoonful. The texture is light and airy, a pillowy dream that perfectly complements the delicate crepes.

The beauty of this dessert lies in its construction. Each crepe is individually made, a testament to patience and care. Once cooled, the layering begins.

A single crepe forms the base, followed by a generous spread of the cardamom vanilla whipped cream. Another crepe is gently placed on top, followed by more cream. This process is repeated, layer upon layer, until a magnificent crepe cake is formed.

The result is a visually stunning dessert, a tower of delicate crepes and creamy filling. When sliced, the crepe cake reveals its intricate layers, a beautiful cross-section that hints at the deliciousness within. The textures are a delightful contrast – the soft, yielding crepes and the light, airy cream.

The flavors mingle and meld together, creating a symphony of taste that is both sophisticated and comforting. This crepe cake is perfect for a special occasion, a celebratory brunch, or simply a moment of self-indulgence. It's a dessert that is sure to impress and leave you wanting more.

Enjoy the subtle warmth of cardamom, the comforting sweetness of vanilla, and the delicate dance of textures in this unforgettable dessert.

Preparation Time

Prep Time
25 min
Cook Time
40 min
Total Time
1 h 5 min

Nutrition Information

Per 1 slices (2.6 oz each) serving
C
Calories
320 Kcal
C
Carbs
5 g
Fi
Fiber
1 g
Sugar
2 g
P
Protein
8 g
C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 9 g
Cholestrol 150 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Cream Cheese
    Cream Cheese
    9 ounce
    2.
    Raw Egg
    Raw Egg
    9 large
    3.
    Coconut Flour
    Coconut Flour
    2-¼ tablespoon
    4.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 tablespoon
    5.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ⅛ teaspoon
    6.
    Heavy Cream
    Heavy Cream
    1-½ cup
    7.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 tablespoon
    8.
    Cardamom, Ground
    Cardamom, Ground
    ¼ teaspoon
    9.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    10.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ⅛ teaspoon

Instructions

    1.
    Microwave the cream cheese in the microwave until softened. Blend the cream cheese, eggs, flour, 3 teaspoons of Swerve and ") teaspoons of xanthan gum together with a stick blender until combined well. Don't over blend the mixture or it will become fluffy and gelatinous instead of runny like a crepe batter. If this happens, whisk the batter until it breaks the air bubbles.
    2.
    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. Too much butter and the batter will not spread.
    3.
    Add in 2 tablespoons of batter into the hot pan at a time. Add the batter into the center of the pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.
    4.
    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. 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. Flip the crepe and cook for 20-30 seconds. Remove to a plate. Repeat with the remaining batter.
    5.
    Whip the heavy cream with 5 tablespoons of sweetener, cardamom and vanilla using a whisk or mixer with a whisk attachment until stiff peaks form.
    6.
    To assemble the cake, place one crepe down on a cake stand or plate. Add about 2 tablespoons of whipped cream, spread it across the entire crepe. Add another crepe on top. Repeat with all the crepes and whipped cream, leaving about ") cup of whipped cream to decorate the top of the crepe.
    7.
    Allow cake to stand in the fridge for 2 hours before slicing. Dust cake with additional Swerve as desired before serving.