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Keto Lemon Ricotta Mille Crepe Cake: A Decadent and Low-Carb Delight
If you’re on a keto diet but crave a sweet, indulgent treat, look no further than this Keto Lemon Ricotta Mille Crepe Cake. With layers of delicate, thin crepes filled with a smooth and creamy ricotta-lemon filling, this dessert offers the perfect combination of tangy and sweet, all while staying true to your low-carb lifestyle. This mille crepe cake is not only delicious but also visually stunning, making it an impressive centerpiece for any occasion. Let’s dive into how to make this keto-friendly, lemony masterpiece!
What is a Mille Crepe Cake?
A mille crepe cake is made by stacking thin layers of crepes with a filling between each layer, resulting in a beautiful, layered cake. In this keto version, we replace traditional ingredients with low-carb alternatives, ensuring that the cake is suitable for anyone following a ketogenic diet.
The combination of delicate crepes and the rich ricotta-lemon filling creates a cake that is both light and indulgent. The lemon adds a refreshing zest to the creamy ricotta, making each bite feel like a refreshing burst of citrus.
Why You’ll Love This Keto Lemon Ricotta Mille Crepe Cake
- Low-Carb and Keto-Friendly: This dessert is made with almond flour and other keto-friendly ingredients, making it perfect for those on a low-carb, high-fat diet.
- Light and Refreshing: The tangy lemon flavor balances out the rich, creamy ricotta filling, offering a refreshing dessert option.
- Visually Stunning: With its layers upon layers of delicate crepes, this cake is as beautiful as it is delicious, making it an impressive treat for guests.
- Easy to Make: While the process takes a bit of time, the steps are simple, and the results are worth the effort.
Ingredients for Keto Lemon Ricotta Mille Crepe Cake
For the Crepes:
- 1 ½ cups almond flour
- 4 large eggs
- ¾ cup unsweetened almond milk (or any low-carb milk alternative)
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon erythritol (or preferred sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon baking powder
For the Lemon Ricotta Filling:
- 2 cups ricotta cheese (preferably full-fat)
- ½ cup heavy cream
- 3 tablespoons powdered erythritol (or preferred sweetener)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping (optional):
- Fresh berries, such as raspberries or blueberries (optional)
- Extra lemon zest for garnish
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