This keto crepe cake is as delicious as it is beautiful. It features multiple layers of keto crepes with fluffy whipped cream and a rich sugar-free chocolate ganache frosting. No baking required and only 4g net carbs per serving!
Imagine a keto cake recipe with multiple thin layers of tender cake and sweet whipped cream filling, all covered in layers of rich chocolate ganache. Seems too good to be true, right?
Well that, my friends, is what you have before you in this delectable keto crepe cake. Ten of my delicious almond flour crepes layered with espresso whipped cream, and smothered in chocolate.
Absolutely heavenly. If you love my crepe recipe, you will adore this keto crepe cake.
Crepe Cake Inspiration
I often see crepe cake recipes when poking around the internet. There are so many possible variations and flavors of this multi-layer confection.
In fact, I have a crepe cake recipe in my first cookbook, The Everyday Ketogenic Kitchen. I made chocolate crepes and layered them with whipped cream, then topped it all of with some fresh berries. So lovely and fresh.
I spotted this Chocolate Crepe Cake from Anna Banana, and it was exactly what I was craving. Except I decided to make the filling with espresso infused whipped cream because coffee is life.
You don’t HAVE to do the coffee. We won’t be friends if you don’t, but I can’t force you!
How to make keto crepe cake
Making crepes isn’t difficult, but it is a bit of a labor of love as you have to make them one at a time. Once that part is complete, this cake is easy to make.
Making the keto crepes is obviously your first step, since they need to cool before you can assemble the cake. Crepes made without grains are a bit tricky, so make sure you read all of my tips before starting. A few pointers:
- Use a non-stick pan. Make sure it’s very good and very non-stick so that you can flip the crepes. And only use just the smallest amount of oil. I find that after the first crepe, I don’t need to use any more the rest of the time.
- Blend the batter. This is vital to making a cohesive batter so you really need a blender or a food processor.
- Keep the heat low. Depending on the strength of your stove, you may need low or medium low. Just don’t let that pan get too hot or the batter starts cooking too quickly and you can’t spread it thinly enough.
- Swirl the pan quickly, so that the batter spreads toward the edges. This takes a little bit of practice.
- Flip carefully. Please read my instructions in the keto crepes recipe about how I flip them.
- Don’t panic! If your crepes rip a bit here and there, they still work well as layers for the cake. No one will see the breaks.
The filling is a basic keto whipped cream. I added some espresso powder to mine because chocolate and coffee together are yum. But you can just do standard vanilla whipped cream if you prefer.
- Whip the cream to stiff peaks. You need the cream to hold up to layering so make sure the peaks stand up when you lift the beater.
- Layer the crepes and whipped cream. If you get 10 crepes, as I did, you can use about ⅓ cup of whipped cream per layer.
- Leave the top crepe naked. Don’t spread it with any cream, as it will be hard to spread the glaze if you do.
- Refrigerate. At this point, the whole cake will be quite soft. Chill it 1 hour to firm up so you can spread the glaze properly.
Keto chocolate ganache is easy to make and is the perfect topping for a keto crepe cake.
- Bring the cream to a simmer. Don’t let it boil, but you do want it to be bubbling quite a bit before you remove it from the heat.
- Add the chopped chocolate. Let it sit for about 5 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
- Let it thicken. It will continue to thicken as it cools so leave it for 5 to 10 minutes before attempting to spread it over the cake.
- Pour it slowly over the top. You can spread it over the sides as it drips down, or you can simply let the drips be the decoration. I like the look of the fully coated cake but it’s a messy process!
Frequently Asked Questions
The filling should be fine with any powdered sweetener. However, I am not entirely certain that the crepes will turn out properly with anything but Swerve or another erythritol based sweetener.
I use unsweetened chocolate in my ganache as it results in a thicker chocolate glaze. If you use a pre-sweetened chocolate, it will be thinner and you will need to either add more chocolate, or some cocoa powder to help thicken it. It will also be higher in carbs.
This cake can be made a day in advance but I wouldn’t do it any earlier than that. Whipped cream filling is soft and can get a little messy after a few days.
Keep this cake refrigerated until ready to serve. If you want the ganache to be a bit softer, allow it to sit out for 10 to 15 minutes before cutting. Keep leftovers tightly wrapped in the fridge so it doesn’t dry out.
More delicious keto layer cakes
- Classic Keto Vanilla Cake
- The Best Keto Chocolate Cake
- Devil’s Food Cake
- Keto Margarita Cake
- Italian Cream Cake
Keto Crepe Cake with Chocolate Ganache
- Prepare the crepes as directed and set aside to cool. You should get 10 to 12 thin crepes.
- In a large bowl, combine the cream, sweetener, espresso powder if using, and vanilla. Whip until the cream holds stiff peaks.
- Place one crepe on a cake platter and top with a thin layer of the whipped cream, spreading all the way to the edges. Depending on how many crepes you got, you can use about ¼ cup to ⅓ cup per layer.
- Repeat until all the crepes and whipped cream are used up, leaving the top crepe without any cream on top. Refrigerate 1 hour to firm up.
- In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate.
- Let sit 5 minutes to melt the chocolate, then whisk in the sweeteners and vanilla until smooth.
- Let cool another 5 to 10 minutes to thicken, then slowly pour over the cake. Use an offset spatula to spread it over the sides of the cake, a little at a time. Or you can simply let it drip down the sides.
- Refrigerate 30 minutes to help set the glaze.