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Keto Crepe Cake with Strawberries

Author Happy Keto


Crepe Ingredients

  • 1/4 cup almond flour
  • 2 ounces cream cheese
  • 2 large eggs
  • 2 tbsp artificial sweetener
  • dash unsweetened soy milk
  • 2 tbsp butter

Filling and toppings

  • 100 ml 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