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!
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.
Chocolate Glaze
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.