I have been kicking this idea around for a couple of weeks now and was excited to finally see if it would work. It did but it’s not exactly how I imagined it. In fact, yesterday when I first made it, I was convinced it was an epic fail.
When I cut into it the crepes resembled slices of bologna – not a very appetizing sight in a dessert. When I tasted it it was ok, but not great, and the crepes were a little bitter from the cocoa powder. Enter: crushing disappointment.
Here’s what I think went wrong – I used Stevia to sweeten the “frosting” since I am trying to avoid chemical sweeteners as much as possible and I still don’t love the flavor of Stevia. Last time I made this whipped cream/cream cheese filling/frosting it was for the Caramel Machiatto Tiramisu which tasted amazing.
The difference is I flavored this cream with sugar free vanilla extract and stevia. The tiramisu cream was sweetened with a Torroni caramel syrup which uses splenda. Next time I make this, I’ll use vanilla or white chocolate flavored, splenda sweetened syrup and I think it will be significantly better tasting.
The crepes were a variation of the versatile cream cheese pancakes to which I added cocoa powder, sugar free chocolate flavored syrup, and red food coloring. I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.
That worked great and I just used a large-mouthed cup to cut out the “crepes” for layering. Next time I will have a heavier crepe to cream ratio too because I think there was too much cream in these.
Ok now that I’ve told you all of the problems and totally convinced you to never ever make this, if you are still with me here is the good news! This morning I had most of it left in the fridge and hated to toss it so had a piece for breakfast. It was delicious!
Some kind of strange alchemy happened overnight in my refrigerator that transformed this into a tasty and attractive dessert/breakfast!! It was nice and firm, and of course very cold which may have helped it a lot. The crepes lost their bitterness and tasted more chocolatey, more like I’d originally expected them to taste. They’d also darkened a bit and some of the red had bled out to tint the inside layers a light pink – less bologna looking which is a good thing, trust me!
The cream lost some of that Stevia taste and while I still think there could have been a little less of it, it actually tasted quite nice. The texture of the crepes was nice and cakey – overall it was good and I was relieved not to have to scrap the whole idea!
I still think replacing the stevia/vanilla in the cream with white chocolate or vanilla syrup will make it so much better. Is this going to win over your sugar loving friends/family?? Probably not, but if you’ve been doing low carb awhile and are missing cake and sweets, then you’re going to love it! And if nobody else likes it…well that’s more for you then! :)Print
Low Carb Red Velvet Crepe Cake
- Yield: 4 1x
- Category: Dessert
- Cuisine: Cake
- For the crepes:
- 6 oz cream cheese, softened
- 5 eggs
- 1/4 cup SF chocolate flavored syrup
- 2 Tbsp SF cocoa powder
- 1/2 tsp red food coloring
- 1 tsp stevia or splenda
- For the frosting/filling:
- 4 oz cream cheese, softened
- 2 Tbsp vanilla (or white chocolate) flavored SF syrup
- 1 cup heavy cream
- For the crepes: Combine ingredients in a blender and blend until smooth.
- Line 2 medium or 1 large cookie sheet with parchment paper (I used reynolds parchment on one side, foil on the other, parchment side up) and spray with nonstick spray. Pour the batter onto the paper and tilt the sheet until smooth and uniform, should be about 1/8 inch thick.
- Bake in preheated 350 degree (F) oven for 8 minutes or until firm. Remove from the oven, cool and cut into squares or circles for your “crepes.”
- For the frosting/filling: Combine the cream cheese and syrup, blending/whipping until smooth. Whip the cream until peaks form.
- Fold 1/3 of the whipped cream into the cream cheese mixture. When fully combined, gently fold the cream cheese mixture to the rest of the whipped cream. Chill for 15 minutes.
- To assemble: Place one crepe on a serving plate and spread a thin layer of cream onto it. Gently press another crepe onto the cream, try to get it as flat as possible and make sure the cream is to the edge.
- Repeat for as many layers as you want. You may have to chill for a few minutes during the process to keep the layers from sliding around.
- When finished layering “frost” the top and sides with cream. Decorate with piped cream if desired. Don’t overdo the cream like I did or it’s just too rich.
- Chill for at least 4 hours, preferably overnight before serving.
As always I love your comments and “hacks” so let me know what you think and please do share with the rest of us how you would (or did) make it better! M-
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!