Strawberries are everywhere in Japan at the moment. Every grocer and supermarket in our neighborhood has a display, konbinis are selling them in sandwiches with whipped cream, and bakeries and cafes are advertising special cakes and treats. There are even lines of people waiting to buy desserts! I decided to embrace the season and try making something of my own; a keto crepe cake (or mille crêpe) with a few of these tasty berries on top.
JAPANESE STRAWBERRIES (ICHIGO いちご)
As one of the largest producers in the world, Japans dessert strawberries seem sweeter than those found elsewhere and are incredibly juicy and tart. Read: very addictive. They come in all kinds of shapes, sizes and prices too; with some of the most expensive ones fetching ten dollars each. Thanks to both outdoor and greenhouse crops, they’re available for nearly half the year from December until June and strawberry picking is a popular weekend activity on farms around the country.
WHAT IS CREPE CAKE (MILLE CRÊPE)?
Mille crêpe is a classic French cake that consists of many layered crepes (very thin pancakes) and literally translates to thousand crepes. The delicate crepes are layered with a light cream, creating a light but decadent cake. Flavors and fillings can vary (some even use Nutella instead of cream) but vanilla with strawberries is a classic. It doesn’t require any baking, just patience and a frying pan – perfect in my oven-free kitchen!
KETO CREPE CAKE
A classic mille crêpe uses crepes made of flour. This low carb version uses cream cheese and almond flour, along with a dash of unsweetened soy milk to create thin and delicate crepes. The cream filling has been kept rather simple; whipped cream with a dash of vanilla and artificial sweetener. Some juicy strawberries finish it off!
CARBS IN KETO CREPE CAKE
It’s always good to be cautious with keto sweets to avoid overindulging! To keep portions a reasonable size, this recipe takes a shortcut and makes a half cake. After preparing the six crepes, they are cut in half and stacked to create a cake with twelve layers. This half cake makes four slices that calculate at 6g of net carbs each.
- 1/4 cup almond flour
- 2 ounces cream cheese
- 2 large eggs
- 2 tbsp artificial sweetener
- dash unsweetened soy milk
- 2 tbsp butter
- 100ml thick cream
- 1/2 tsp vanilla essence
- artificial sweetener
- 6 medium strawberries
- First prepare the crepe batter. In a food processor, combine the almond flour, cream cheese, eggs and sweetener. Mix until well combined. Add a dash milk and mix thoroughly. The consistency of the batter should be nice and thin, add more milk if required (almond flours can widely differ).
- Add a small amount of butter to a frying pan on low to medium heat. Ensure the butter coats the bottom of the pan. Once hot, add 2 tablespoons of batter and swirl the pan to achieve a thin layer that reaches all the outside edges.
- Cook until the edges are starting to brown and flip with a spatula. Cook the other side until a light brown color. Remove the crepe from the pan and set aside.
- Continue with the remaining batter. The batter should make around 6 thin crepes. Set all crepes aside to cool.
- In the meantime, prepare your filling. Use a food processor to whip the thick cream and add the vanilla essence and artificial sweetener to taste.
- Next, stack the cooled crepes evenly and cut in half with a sharp knife. Stack one half on top of the other, making a half circle shaped stack.
- Place one crepe on a serving plate and spread a thin layer of the cream filling on top. Place another crepe on top of this and repeat until the last crepe.
- Once finished, chill in the fridge for an hour to set.
- Finally, decorate with strawberries and cream on top. Slice and serve!
- This recipe makes four servings.
- Each serving has 6g net carbs (as pictured, including toppings).
- Calories: 302kcal, Net carbs: 6g, Carbs: 7g, Fibre: 1g, Fat: 28g, Protein: 6g, Sugar: 3g