Chocolate Strawberry Crepe Cake

Chocolate Strawberry Crepe Cake

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Keto Chocolate Covered Strawberry Crepe Cake

Perfect for any occasion-

This gluten-free, sugar-free, low carb/keto cake is perfect for any occasion. The flavor possibilities are endless as well. The best part about making a crepe cake is although they can be slightly more time consuming, they are easy to assemble and stunning when served. The homemade whipped cream filling makes this cake light, and airy keeping it from being an overly filling dessert option. For all these reasons and more crepe cakes are my favorite cake to make, and this chocolate covered strawberry crepe cake is no exception.

Why this recipe was created- An explanation — of the ingredients.

I feel that it is important to preface this recipe with my experience of making crepes. Zero. I tried three different keto crepe recipes and they were big flops. I was not able to turn the crepe without tearing, so there was absolutely no way that they would have been able to hold up to layering. That is how this crepe recipe was born. I needed a batter that would stay thin, but be able to hold up. However, if you’re looking to make a traditional rolled crepe I would not recommend using this recipe. The finished crepes are not as pliable as they need to be for rolling.

Chocolate Covered Strawberries make this crepe cake recipe extra special-

Who doesn’t love chocolate covered strawberries? Am I right? The crepe cake alone is beautiful and impressive, but adding in the strawberries gives this cake a refined appearance to give this cake a professional feel.

My favorite kind of batter is a blender batter:

Nothing beats the ease of throwing all the recipe ingredients in the blender and hitting start. Our blender has a batter function and I absolutely love this feature for recipes like this. I also typically blend my batter twice to make sure that it is completely incorporated. Doing this also ensures the batter is light and airy. Let your batter sit in your blender for around 5 minutes before starting to cook the crepes. If you have a crepe pan great, but no need to worry if not I have successfully made this recipe in either. Just be sure to use a pan that is nonstick.

My favorite Blender is:

We bit the bullet for a wedding gift for ourselves and invested in a Blendtec. I love our Blendtec blender, and highly recommend the purchase if you have been on the fence about purchasing one. Not only is it a great product, and a versatile kitchen appliance. Blendtec has incredible warranties and customer service. I can personally speak to this because 6 years after making our purchase we started to have problems with the blender. Blendtec quickly sent us out a brand new full replacement.

Chocolate Covered Strawberry Crepe Cake

Yield: 10

Chocolate Strawberry Crepe Cake

keto friendly chocolate covered strawberry crepe cake with chocolate ganache light whipped cream filling

This cake is a simple way to make an impression. Crepe cakes are absolutely beautiful, but better yet they are light and delicious. Try this keto-friendly version next time you need to make a dessert.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 30 minutes


  • 8 room temperature eggs
  • 8 oz. of cream cheese
  • 64 grams or .5 cup and 2 tbsp almond flour
  • 14 grams coconut flour or 2 tbsp
  • 50 grams swerve granular or approx 1/4 of a cup
  • 1 tbsp Vanilla
  • 3 oz. almond milk or approx 1/3 of a cup
  • 1 oz. heavy cream or 2 tbsp
  • 30 grams Greek yogurt or approx 1.5 tbsp
  • pinch of salt
  • 2 cups heavy cream
  • 1/4 cup powdered sweetener of choice
  • 1/2 tbsp of vanilla
  • 6 oz. heavy cream or approx 3/4 of a cup
  • 4 oz. of Lily’s Chocolate or 1/2 a cup
  • 3 oz. Lily’s chocolate or approx 1/3 of a cup
  • 1 oz. cocoa butter or approx 2 tbs


  1. Add eggs, cream cheese, almond flour, coconut flour, sweetener, vanilla, almond milk, heavy cream, yogurt, and a pinch of salt to the blender. Blend until well combined, and then let the batter rest for 5 minutes to settle.
  2. Add heavy cream, powdered sweetener, and vanilla to a bowl or mixer. Whip until peaks form. Once your whipped cream is done place in the fridge to chill until you are ready to assemble the crepe cake.
  3. Heat non stick shallow pan to medium-low to medium heat. If you want to use a little butter I recommend only using a very small amount. Too much butter will affect how the crepe cooks. Cook Each crepe one at a time. To save time you could have two pans going. Let the crepe cook completely on one side, then carefully flip to the other side for no longer then it takes to brown.
  4. Once the crepes are done let them cool completely before assembling the cake. I like to make the crepes at least the night before I assemble my cakes, or even a few days ahead to save time. To assemble the cake all you have to do is layer the whipped cream and the crepes. Use as much, or as little whipped cream as you want. The cake cuts easiest if it is chilled, so make sure to make is ahead at least a couple hours. The last crepe will have the chocolate ganache poured over, and it is best to do this step close to serving. The ganache will lose its beautiful shine if refrigerated for too long.
  5. To make the ganache coating heat heavy cream in a double boiler, or microwave-safe bowl. Heat until warm, but not boiling. Add your chocolate and let it sit for 1 minute, Whisk until a smooth even chocolate form. Pour over the cake immediately. The chocolate will thicken fast.
  6. To make the chocolate-covered strawberries melt the cocoa butter and chocolate in a double broiler. Wait for the chocolate to start to thicken before dipping the strawberries, This mixture creates a thin smooth chocolate coating for the strawberries.


To make this cake I used my smaller 8″ nonstick crepe pan to create a taller cake, with more layers. Crepe pans are not necessary, but it is very important that you use a good non-stick pan.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 426Total Fat: 38gCarbohydrates: 15gNet Carbohydrates: 8gFiber: 6gProtein: 12g offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from multiple online calculators. Although all attempts to provide accurate nutritional information have been made, these figures are only estimates as products and ingredients macros vary.