Keto Crepe Cake with Chocolate Cream
Almond and coconut flour, eggs, and mascarpone provide protein and fats in this crepe cake without ordinary flour. Chocolate cream gives the dessert a rich keto-friendly flavor. Serve the dish immediately, while its aroma and texture are at their most pronounced.
Mix eggs (100 g), mascarpone (85 g), almond flour (40 g), coconut flour (20 g), erythritol (30 g), and starch-free baking powder (2 g). Let the batter stand for 5 minutes.
Cook thin crepes in a pan with olive oil (10 g). For the cream, heat 35% cream (50 ml), add erythritol (30 g) and 99% chocolate (50 g), then stir in butter (50 g). Chill the cream for 30–40 minutes and whip it.
Spread the cream over the crepes and assemble the cake. For the glaze, melt coconut oil (10 g) with the remaining 99% chocolate (10 g) and pour it over the cake.
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