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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

Salted Caramel Pumpkin Pecan Crepe Cake! (Gluten Free/Grain Free/Paleo)

Salted Caramel Pumpkin Pecan Crepe Cake! (Gluten Free/Grain Free/Paleo)

This is an EPIC fall brunch recipe that will impress anyone! Its worth the extra time!

Prep Time: 18 minutes

Yield:  6-8 Slices


  • Pumpkin Crepes

  • 1/4 Cup + 3 TBSP Coconut Flour

  • 1 1/3 Cup + 3 TBSP Tapioca Starch

  • 1/4 tsp Xanthan or Guar Gum

  • 1/4 tsp Salt

  • 1 tsp Cinnamon

  • 2 tsp Pumpkin Pie Spice

  • 5 Eggs

  • 1 TBSP Melted coconut Oil or Melted Butter

  • 6 TBSP Pure Maple Syrup

  • 1 TBSP Vanilla Extract

  • 2 Cups Milk (dairy or non dairy)

  • 1/2 Cup Pumpkin or Sweet Potato Puree


  • Maple Cream Cheese Filling

  • 16 oz Cream Cheese, room temp

  • 1/2 Cup + 2 TBSP Pure Maple Syrup

  • 1 TBSP Vanilla Extract

  • 1/2 tsp Cinnamon

  • 1/8 tsp Salt

  • 1 tsp Pumpkin Pie Spice


  • Maple Candied Pecans

  • 1 Cup Pecans, halved

  • 1/4 Cup Maple Sugar

  • 1 TBSP  Butter or Ghee


  • Salted Caramel

  • 3/4 Cup Butter*

  • 1 1/4 Cup Palm Sugar

  • 1 TBSP Heavy Cream or Full Fat coconut milk

  • Pinch of Salt


Instructions

  1.        Make the Pumpkin Crepes In a large bowl, mix together the coconut flour, tapioca starch, xanthan gum, salt, cinnamon and pumpkin pie spice.

  2.        In a medium sized bowl mix together the eggs, oil/melted butter, maple syrup, vanilla, milk, pumpkin/sweet potato puree. Once combined, whisk into dry ingredients until well combined.

  3. Over medium-high heat, heat a skillet or crepe pan with a small amount of oil. Using about 1/4 cup to 1/2 cup of the batter (depending on the diameter you want), pour onto the hot skillet.

  4. Let cook on the first side for about a minute and carefully flip, cook an additional minute and set aside.

  5. Repeat steps 2 and 3 until you have used all of the batter.

  6. Make the Maple Cream Cheese Filling In a stand mixer, combine all of the ingredients.

  7. Mix on medium speed until well combined and fluffy, about 2 minutes.

  8. Transfer into a pastry bag.

  9. Make the Maple Candied Pecans -Heat all ingredients in a skillet or saucepan, stirring consistently to prevent burning, 3-4 minutes.

  10. Transfer to a parchment lined cookie sheet and spread into an even layer. Let cool. You can speed up this process by placing the cookie sheet into the freezer.

  11. Make the Salted Caramel Heat all ingredients in a small saucepan over medium-high heat until mixture thickens and becomes sticky looking, stirring constantly. Remove from heat once thick.

  12. Assemble the Cake - Place the first crepe onto your desired serving dish. Once the cake is fully assembled you will not want to try and transfer it!

  13. Pipe a thick outer ring of the maple cream cheese filling onto the outer edge of the first crepe. Fill in the center of the crepe with a thin layer of the filling.

  14. Place another crepe on top of the first layer. Repeat steps 2-4 until you have used all of your cream cheese and crepes. You will want the top of your cake to be a cream cheese layer.

  15. Cover your top cream cheese layer with your candied pecans.

  16. Drizzle as much of the salted caramel on top of the cake and down the sides as you like!

  17. Top with whipped cream and dusted cinnamon if desired.



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