Low-Carb Mushroom & Cheese Crepe Cake

Step 1In 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.

Step 2Heat 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.

Step 3Grease 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.

Step 4To make the mushrooms, melt the butter in a large pan over medium heat, add the sliced mushrooms and garlic.

Step 5Cook 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.

Step 6To 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.

Step 7To assemble, place a crepe on a large plate, spread thinly with a sixth of the cream cheese mixture.

Step 8Add a spoonful of the mushrooms. Continue to add alternating layers, finishing with the cream cheese. Sprinkle with the extra herbs to serve.

Step 9This 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.

Step 10Leftovers can be eaten up to three days after making if stored in a sealed container in the fridge.