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If you are ever entertaining guests for brunch, this is the perfect dish to serve. It’s not only delicious but looks impressive too, and is a novel way to serve crepes — the savoury way!
I love this low-carb savoury keto crepe cake packed full of herbs, and I’ve used parsley, dill and a little chives in the recipe below, but you could mix up the herbs to easily change the flavour profile.
This keto crepe cake would also be delicious with a little bacon fried with the mushrooms, or with some caramelised onion.
5 Ways to Use Leftover Egg Yolks
This recipe uses our Multi-Purpose Keto Crepes that require more egg whites. Don't waste the egg yolks and instead use them in another recipe. Egg yolks are nutrient dense and so good for you. They are rich in choline and the phytonutrients lutein and zeaxanthin, which help protect eye health. Here are some of the many delicious ways you can use leftover egg yolks:
Hands-on Overall
Serving size 1/4 crepe cake
Nutritional values (per 1/4 crepe cake)
Net carbs5.2 grams
Protein11.2 grams
Fat24.5 grams
Calories269 kcal
Calories from carbs 7%, protein 16%, fat 77%
Total carbs7.7 gramsFiber2.6 gramsSugars3.9 gramsSaturated fat15 gramsSodium652 mg(28% RDA)Magnesium24 mg(6% RDA)Potassium481 mg(24% EMR)
Ingredients (makes 1 crepe cake)
Keto crepes:
Mushroom layer:
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 350 g white mushrooms, thinly sliced (12.4 oz)
- 1 clove garlic, minced
- sea salt and pepper, to taste
- 1 tsp coconut flour
- 1/3 cup unsweetened almond milk (80 ml/ 2.7 fl oz)
Cream cheese layer:
- 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
- 4 tbsp chopped fresh herbs (parsley, chives, dill), divided
- 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)
- black pepper, to taste
- Optional: more fresh herbs for topping
Instructions
- In a bowl, whisk all of the ingredients to make the crepes. Let the batter sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.
- Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin (one sixth of the batter should be about 3 tablespoons). The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water and whisk again.
- Grease the pan with a small amount of oil before you make another crepe to avoid sticking. You should be able to make 6 crepes. Set aside.
Note: Instead of 1 tsp baking powder you can use a combination of 1/2 tsp cream of tartar + 1/4 tsp baking soda, or 1/2 tsp apple cider vinegar + 1/4 tsp baking soda.
- To make the mushrooms, melt the butter in a large pan over medium heat, add the sliced mushrooms and garlic.
- Cook until mushrooms are soft, around 4-5 mins. Stir in the salt, pepper and coconut flour, then drizzle in the almond milk while you stir. Cook another minute or two until the liquid is evaporated.
- To make the cream cheese layer, mix all ingredients in a small bowl until combined. The cream cheese mixture should be at room temperature to make it spreadable — if it’s not or if the room is cold, microwave for 10 seconds to soften.
- To assemble, place a crepe on a large plate, spread thinly with a sixth of the cream cheese mixture.
- Add a spoonful of the mushrooms. Continue to add alternating layers, finishing with the cream cheese. Sprinkle with the extra herbs to serve.
- This is best served after cooling in the fridge at least half an hour — this will allow the layers to ‘set’ and make it easier to cut.
- Leftovers can be eaten up to three days after making if stored in a sealed container in the fridge.
Mushroom & Cheese Crepe Cake
Step by Step
Ingredients
- 1 large egg
- 3 large egg whites (reserve 3 egg yolks for another use)
- 3 tbsp heavy whipping cream, coconut milk or almond milk (45 ml)
- 1 1/2 tbsp coconut flour (12 g/ 0.4 oz)
- 1 1/2 tsp ground psyllium husks or ground chia seeds
- 1 tsp gluten-free baking powder
- pinch of sea salt
- Optional: garlic powder or onion powder to taste
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 350 g white mushrooms, thinly sliced (12.4 oz)
- 1 clove garlic, minced
- sea salt and pepper, to taste
- 1 tsp coconut flour
- 1/3 cup unsweetened almond milk (80 ml/ 2.7 fl oz)
- 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
- 4 tbsp chopped fresh herbs (parsley, chives, dill), divided
- 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)
- black pepper, to taste
- Optional: more fresh herbs for topping
Instructions
- In a bowl, whisk all of the ingredients to make the crepes. Let the batter sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.
- Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin (one sixth of the batter should be about 3 tablespoons). The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water and whisk again.
- Grease the pan with a small amount of oil before you make another crepe to avoid sticking. You should be able to make 6 crepes. Set aside.
Note: Instead of 1 tsp baking powder you can use a combination of 1/2 tsp cream of tartar + 1/4 tsp baking soda, or 1/2 tsp apple cider vinegar + 1/4 tsp baking soda. - To make the mushrooms, melt the butter in a large pan over medium heat, add the sliced mushrooms and garlic.
- Cook until mushrooms are soft, around 4-5 mins. Stir in the salt, pepper and coconut flour, then drizzle in the almond milk while you stir. Cook another minute or two until the liquid is evaporated.
- To make the cream cheese layer, mix all ingredients in a small bowl until combined. The cream cheese mixture should be at room temperature to make it spreadable — if it’s not or if the room is cold, microwave for 10 seconds to soften.
- To assemble, place a crepe on a large plate, spread thinly with a sixth of the cream cheese mixture.
- Add a spoonful of the mushrooms. Continue to add alternating layers, finishing with the cream cheese. Sprinkle with the extra herbs to serve.
- This is best served after cooling in the fridge at least half an hour — this will allow the layers to ‘set’ and make it easier to cut.
- Leftovers can be eaten up to three days after making if stored in a sealed container in the fridge.
Nutrition (per serving, 1/4 crepe cake)
Calories269kcal
Net Carbs5.2g
Carbohydrates7.7g
Protein11.2g
Fat24.5g
Saturated Fat15g
Fiber2.6g
Sugar3.9g
Sodium652mg
Magnesium24mg
Potassium481mg
Detailed nutritional breakdown (per 1/4 crepe cake)
| Total per 1/4 crepe cake |
| 5.2 g | 11.2 g | 24.5 g | 269 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Egg white, fresh |
| 0.2 g | 2.7 g | 0 g | 13 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 4.3 g | 41 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Psyllium husk powder |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Mushrooms (white), fresh |
| 2 g | 2.7 g | 0.3 g | 19 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut flour, organic |
| 0.1 g | 0.1 g | 0.1 g | 3 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
| Cream cheese, soft (full-fat) |
| 1.4 g | 3 g | 11.9 g | 104 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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