KETO LEMON RICOTTA MILLE CREPE CAKE

### **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!

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### **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.

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### **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.

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### **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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