Low Carb Red Velvet Crepe Cake

Indulge in a delicious low-carb version of a classic Red Velvet Crepe Cake. Each layer of almond flour crepe is filled with a creamy and sweetened cream cheese filling. Perfect for a special occasion or as a guilt-free dessert anytime.

Ingredients:

• 1 cup almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons erythritol or low-carb sweetener of choice
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 4 ounces cream cheese, softened
• 1/4 cup powdered erythritol or low-carb sweetener of choice
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Fresh berries for garnish optional

Instructions:

Put 2 tablespoons of erythritol, baking powder, cocoa powder, almond flour, and a pinch of salt in a bowl

The eggs, almond milk, red food coloring, and 1 teaspoon of vanilla extract should be added to the dry ingredients

Mix until everything is smooth and well mixed

Warm up a nonstick pan over medium-low heat

Use a little cooking spray or butter to grease

Add a little of the crepe batter to the pan and swirl it around to make a thin, even crepe

Just a minute or two on each side, or until its set

Do this again with the rest of the batter, and then put the cooked crepes on a plate to cool

In a different bowl, beat till smooth and creamy 1/4 cup of powdered erythritol, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract

Put one crepe on a platter and cover it with a thin layer of the cream cheese mixture

Do the same thing with the rest of the crepes, putting cream cheese in between each stack

Put the crepe cake in the fridge for at least an hour to set

If you want, add fresh berries as a garnish before serving

Cut up your low-carb Red Velvet Crepe Cake and enjoy