Keto Tiramisu Crepe Cake

The Keto Diet has become the go to diet for losing weight and managing diabetes. It’s all about eating good fats and cutting down carbohydrates. Just because it’s a “diet”, doesn’t mean you can’t treat yourself! Below is a recipe for tiramisu crepe cake. This keto diet dessert is a little more work than others, but it is worth it. Get more recipes in The Beginner’s KetoDiet Cookbook.

Tiramisu Crepe Cake

Makes: 16 slices
Hands on time: 45 minutes
Overall time: 60 minutes + chilling

Ingredients

Crepes:

10 large eggs
1 cup (240 g/8.5 oz) ricotta cheese
1/4 cup (30 g/1.1 oz) coconut flour
1 teaspoon vanilla powder, or
1 tablespoon sugar-free vanilla extract
1 tablespoon (15 ml) sugar-free coffee extract
1 teaspoon sugar-free almond extract
1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
Pinch of salt
12 teaspoons (60 ml) ghee or virgin coconut oil for greasing, divided

Filling and Frosting:

3 cups (720 g/1.6 lb) mascarpone cheese
31/2 cups (830 ml) heavy whipping cream
3/4 cup (120 g/4.2 oz) powdered erythritol or Swerve
11/2 teaspoons vanilla powder, or 11/2 tablespoons sugar-free vanilla extract
11/2 teaspoons sugar-free almond extract
11/2 teaspoons sugar-free rum extract
1/3 cup (29 g/1 oz) cacao powder

TO MAKE THE CREPES:

Combine all the ingredients for the crepes, except for the ghee, in a bowl. Heat a medium skillet greased with a teaspoon of ghee over medium heat. When the skillet is hot, use a 1/3 cup (80 ml) measuring cup to pour in the batter, creating a crepe about 8 inches (20 cm) in diameter. Swirl the pan to spread the batter into a thin layer. Cook for about a minute, or until the batter is set. Flip over using a spatula. Cook for another 30 seconds. Transfer to a plate and set aside. Repeat for the remaining 11 crepes, greasing the pan with a teaspoon of ghee between each of the crepes.

TO MAKE THE FILLING:

Place all the ingredients in a large bowl. Process with an electric mixer until fluffy and well combined. You’ll need about two-thirds of the mixture for the filling and one-third for the frosting.

To assemble the cake, line the bottom of a tall springform pan at least 4 inches (10 cm) tall and 8 inches (20 cm) in diameter with a piece of parchment paper. (If you don’t have a tall springform pan, use heavy-duty parchment paper to create an 8-inch/10-cm ring and insert it in the bottom of your springform pan to make it “taller.”)

Place one crepe inside the pan and top with ó cup (80 g/2.8 oz) of the filling. Spread evenly and lightly dust with cacao powder (reserve some cacao powder for topping). Repeat for the remaining 11 crepes until the cake is complete. Then remove the cake from the springform pan, leaving the bottom of the pan intact to support the cake.

Decorate the cake with the remaining frosting. Spread some of the frosting on the top and sides of the cake. To decorate the top with the remaining frosting, use a piping bag with a round-tip attachment to create large droplets. Dust with the remaining cacao powder.

Refrigerate for at least 2 hours before serving. Store in the fridge for up to 5 days.

Nutrition Fact per Serving (cupcake): total carbs: 5.5 g / fiber: 2.9 g / net carbs: 2.6 g / protein: 7.5 g / fat: 28 g / calories: 293 kcal macronutrient ratio: calories from carbs (4%), protein (10%), fat (86%)

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