KETO LEMON RICOTTA MILLE CREPE CAKE

### **Instructions for Making Keto Lemon Ricotta Mille Crepe Cake**

#### **1. Prepare the Crepe Batter:**
In a medium bowl, whisk together the almond flour, eggs, almond milk, melted butter (or coconut oil), erythritol, vanilla extract, and salt until smooth. Add the baking powder and mix well to ensure a fluffy texture for the crepes.

#### **2. Cook the Crepes:**
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or coconut oil. Pour about ¼ cup of the batter into the pan, swirling it around to form a thin, even layer. Cook for 1-2 minutes until the edges begin to lift and the crepe turns golden. Flip it over and cook for another 30 seconds.

Transfer the cooked crepe to a plate and repeat the process, stacking the crepes as you go. You should get about 12-15 crepes, depending on how thin you make them. Set the crepes aside to cool.

#### **3. Make the Lemon Ricotta Filling:**
In a mixing bowl, combine the ricotta cheese, heavy cream, powdered erythritol, lemon juice, lemon zest, and vanilla extract. Use a hand mixer or whisk to blend until the filling becomes smooth and creamy. Adjust sweetness to taste if necessary.

#### **4. Assemble the Mille Crepe Cake:**
Once the crepes have cooled and the ricotta filling is ready, begin assembling the cake. Start by placing one crepe on a serving platter. Spread a thin layer of the ricotta mixture on top, then place another crepe on top. Repeat this layering process until all crepes and filling are used up. The final layer should be a crepe.

#### **5. Refrigerate:**
Once assembled, cover the mille crepe cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period allows the flavors to meld together and helps the layers set for better presentation.

#### **6. Garnish and Serve:**
When ready to serve, garnish the cake with fresh berries and a sprinkle of lemon zest. Cut into slices and enjoy!

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### **Tips for Perfect Keto Lemon Ricotta Mille Crepe Cake**

– **Cook the Crepes Slowly:** Keep the heat at medium to avoid overcooking or burning the crepes. Cooking them slowly will help ensure they’re soft and pliable, making them easier to layer.

– **Let the Cake Rest:** The longer the cake sits in the refrigerator, the better it will hold together. This resting time also enhances the flavors of the lemon ricotta filling.

– **Adjust Sweetness:** If you prefer a sweeter dessert, feel free to add more erythritol or your sweetener of choice to both the crepe batter and the ricotta filling.

– **Serve with Fresh Berries:** The fresh berries not only add color but also complement the creamy, lemony layers with a burst of tartness.

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### **Why This Keto Lemon Ricotta Mille Crepe Cake is a Winner**

This dessert is perfect for those who crave a rich, creamy dessert but don’t want to compromise on their low-carb lifestyle. The combination of almond flour crepes and a luscious ricotta filling creates a satisfying texture that is both delicate and substantial. The lemon adds a refreshing brightness, making this cake a great choice for any season—whether you’re enjoying it on a warm summer day or as a comforting treat in the winter.

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### **Conclusion**

This **Keto Lemon Ricotta Mille Crepe Cake** is a true showstopper. With its light and flavorful lemon ricotta filling paired with layers of almond flour crepes, it offers all the indulgence you crave, without breaking your keto goals. It’s the perfect dessert for any occasion, from family gatherings to special celebrations. Treat yourself to this keto-friendly cake and enjoy a slice of lemony perfection today!