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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Grain Free Chocolate &amp; Pumpkin Crepe Cake!

Grain Free Chocolate & Pumpkin Crepe Cake!

 Start Pumpkin Season with a bang!! This crepe cake is the perfect combo of fluffy chocolate - espresso crepes piled up with layers of pumpkin spice cream cheese! Plus its fun to make!

Ingredients

Chocolate Crepes

·      ¼ cup + 3 TBSP Coconut Flour (73g)

·      1/3 cup + 3 TBSP Tapioca Starch (57g)

·      ¼ cup Dark Cocoa Powder (23g)

·      ¼ tsp Salt

·      ¼ tsp Xanthan or Guar Gum

·      5 Eggs

·      6 TBSP Honey

·      2 TBSP Vanilla Extract

·      1 cup Strong Brewed Coffee

Pumpkin Cream Cheese Filling

·      8 oz Cream Cheese, room temperature

·      5 TBSP Maple Syrup

·      3 TBSP Pumpkin Puree

·      1/4 tsp Salt

·      ½ tsp Pumpkin Pie Spice

·      ¼ tsp Cinnamon

Topping (see note)

·      1/3 cup Chocolate Chips

·      1/4 tsp Coconut Oil

Instructions

1.    Weigh and combine the coconut flour, tapioca starch, cocoa powder, xanthan gum and salt.

2.    In a separate large bowl combine the eggs, honey, vanilla and coffee. Slowly add your dry mixture to the wet.

3.    Heat a skillet or crepe pan over medium high heat and very lightly oil the pan. Once hot, add ¼ cup of the crepe batter to the pan. Immediately swirl and rotate the pan as to thin out and evenly distribute the batter. Cook for about a minute, flip and cook for another minute. Set aside.

4.    Repeat step 3 until all of the batter has been used.

5.    Once all of the crepes have been made, combine all of the ingredients for the pumpkin cream cheese filling in a large bowl. Using a hand or stand mixer, mix all of the ingredients on medium speed until well combined and fluffy.

6.    Scoop the pumpkin cream cheese filling into a disposable pastry bag or gallon zip top bag and snip off about ¼” off the end.

7.    Starting with a crepe as your base layer, pipe a ¼” ring of the filling onto the outside edge of the crepe. Fill in the remaining space with a thinner layer of the filling and use a flat angled spatula to smooth. Top with the next crepe.

8.    Repeat step 7 until you have used all of the crepes and cream cheese filling. Keeping in mind you want the top layer to be the pumpkin cream cheese.

9.    Melt the chocolate chips and coconut oil in the microwave for about 1-2 minutes until melted. Scoop into a small sandwich bag and snip off a very small corner, about ?”.

10.  On the top layer squeeze a ring of chocolate around the outer edge of the cake. Repeat this process with smaller and smaller circles that will form a bulls eye. About 6 rings..

11.  At the center of the cake drag a toothpick to the outer edge. Repeat this process around the cake until your “spiderweb” takes form!

12.  Let the cake set in the fridge or freezer for 10-20 minutes before slicing and serving.

Notes

For the topping I used enjoy life brand chocolate chips. They melt down a bit better than regular chocolate chips so I did not need to use any coconut oil.

 

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