Cardamom Vanilla Crepe Cake

About

These delicious keto crepes are filled with slightly sweetened cardamom vanilla whipped cream. Each crepe is made separately and then layered one by one with layers of whipped cream to make the cake.

Ingredients

9 ounce cream cheese
9 large raw egg
2 ¼ tablespoon coconut flour
1 tablespoon the ultimate icing sugar replacement by swerve
⅛ teaspoon baking aids xanthan gum by bob's red mill
1 ½ cup heavy cream
5 tablespoon the ultimate icing sugar replacement by swerve
¼ teaspoon cardamom, ground
1 teaspoon vanilla extract
⅛ teaspoon baking aids xanthan gum by bob's red mill

Instructions

Microwave the cream cheese in the microwave until softened. Blend the cream cheese, eggs, flour, 3 teaspoons of Swerve and ⅛ teaspoons of xanthan gum together with a stick blender until combined well. Don’t over blend the mixture or it will become fluffy and gelatinous instead of runny like a crepe batter. If this happens, whisk the batter until it breaks the air bubbles.
Preheat a small nonstick saute over medium-high heat. You should not need butter to grease the pan, so try the crepes first without. If you do find you need butter, use a pastry brush to swipe the thinnest layer into the pan. Too much butter and the batter will not spread.
Add in 2 tablespoons of batter into the hot pan at a time. Add the batter into the center of the pan. Swirl the pan 3-4 times to move the batter around in a circle, being sure to move the batter around to cover any holes.
Allow the crepe to cook over the heat, turning the heat down slightly if you see any smoking. Wait until the crepe starts to turn brown on the edges before using a heatproof spatula to start losing the edges. If the crepe is ready to flip you should be able to get the spatula under the very center of the crepe, lift it and flip it over. It should be very easy. If it is not ready, the spatula will rip the crepe. If this happens, push the crepe back together and allow it to cook for a few more seconds. Flip the crepe and cook for 20-30 seconds. Remove to a plate. Repeat with the remaining batter.
Whip the heavy cream with 5 tablespoons of sweetener, cardamom and vanilla using a whisk or mixer with a whisk attachment until stiff peaks form.
To assemble the cake, place one crepe down on a cake stand or plate. Add about 2 tablespoons of whipped cream, spread it across the entire crepe. Add another crepe on top. Repeat with all the crepes and whipped cream, leaving about ½ cup of whipped cream to decorate the top of the crepe.
Allow cake to stand in the fridge for 2 hours before slicing. Dust cake with additional Swerve as desired before serving.