Low Carb Pumpkin Crepe Cake

Enjoy this tasty pumpkin crepe cake that is low in carbs and gluten-free. Its perfect for satisfying your fall cravings without going against your ketogenic lifestyle. There are only 4.25g of net carbs in each serving, so its a guilt-free treat for any event.

Ingredients:

• 6 large eggs
• 1 cup pumpkin puree
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 2 tbsp granulated erythritol or preferred low-carb sweetener
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 tbsp powdered erythritol for whipped cream topping

Instructions:

In a blender, combine eggs, pumpkin puree, coconut flour, almond flour, granulated erythritol, pumpkin pie spice, vanilla extract, and salt

Blend until smooth

Heat a non-stick skillet over medium heat and lightly grease with oil or butter

Pour 1/4 cup of batter onto the skillet, swirling to spread evenly into a thin crepe

Cook for 2-3 minutes until the edges start to lift, then carefully flip and cook for another 1-2 minutes on the other side

Repeat with the remaining batter, stacking the crepes as you go

Let them cool completely

In a mixing bowl, whip the heavy cream with powdered erythritol until stiff peaks form

Spread a thin layer of whipped cream between each crepe as you stack them

Top the cake with any remaining whipped cream and a sprinkle of pumpkin pie spice, if desired

Chill in the refrigerator for at least 1 hour before serving

Slice and enjoy