KETO LEMON RICOTTA MILLE CREPE CAKE

CREPES:

8 Oz Cream cheese. Room temp
8 eggs.
1.5 cups of almond flour.
4 Tbsp of swerving.
1/2 cup of Unsweetened Almond milk
Pinch of salt
Zest of 1 lemon, plus 2 Tbsp of juice
Blend ingredients and let sit for 10 minutes
Makes about 16 crepes in a 10-inch pan. I tend to ruin my first few trying to get the crepe timing/flip right. I ended up with 13. (Dip scraps of ruined crepes in filling for quality assurance testing!) Let cool on a rack

FILLING:

16 Oz of ricotta.
1.25 cups of heavy cream
1 TSP of vanilla extract
1/2 cup of swerve
3 Tbsp of lemon juice
Make a thin layer of the filling between each cooled crepe. Smooth each crepe so it is somewhat level.
I topped the mille crepe with Powdered swerve and a simple keto blueberry compote. The cake was divided into 8 pieces. My rough math says each piece was 8 or 9 grams of carbs.
Article Categories:
Keto Recipes

Leave a Reply

Your email address will not be published.