Recipes

Low Carb Root Beer Float Crepe Cake Recipe

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Atkins Low Carb Root Beer Float Crepe Cake
3.8g
Net Atkins Count TM
Prep Time: 90 Minutes
Style:French
Cook Time: 60 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
9.6g

Protein

29.7g

Fat

1.7g

Fiber

323.9cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 1/4 cup Atkins Creamy Root Beer Float Shake
  • 4 lrg raw egg USDA
  • 3 Tbsp butter, unsalted USDA
  • 1 tsp vanilla extract USDA
  • 1 cup almond flour, super finely ground, gluten free King Arthur Flour
  • 0 1/4 tsp xanthan gum Bob's Red Mill
  • 0 1/2 cup mascarpone cheese Belgioioso
  • 0 3/4 cup heavy whipping cream USDA
  • 0 1/2 cup Swerve confectioners erythritol based sweetener
  • 0 1/3 cup fresh blueberries USDA

DIRECTIONS

  1. In a blender, layer Atkins Creamy Root Beer Float Shake, eggs, 1 tablespoon melted butter, ½ teaspoon vanilla extract, almond flour, and xanthan gum. Blend on medium speed until well mixed, scraping down the sides if needed, about 30 seconds. Allow to rest for 10 minutes to let the bubbles die down.
  2. Melt remaining butter. Warm an 8-inch non-stick skillet over medium high heat. Brush skillet with a small amount of melted butter (about ¼ teaspoon or 2 grams), and swirl 3 tablespoons crepe batter into pan, creating a thin, even layer of batter, and place over heat. Cook for 2-3 minutes, until edges are browning, and center is set enough to flip. Gently slide an offset spatula under one edge of the crepe and carefully flip. Cook for another 2-3 minutes, until browned along the edges. Be cautious not to cook crepes for too long as they can become rubbery if overcooked.
  3. Place cooked crepe on parchment paper placed over a wire rack to cool. Remove the skillet from heat, allowing to cool for about 1 minute before brushing with butter and cooking another crepe as described above. Continue until all the batter is used, which should yield about 13 crepes.
  4. As the crepes are cooling, make the filling. In a large bowl, use a hand mixer to whip mascarpone. Add heavy cream and remaining ½ teaspoon vanilla extract and whip on medium speed until soft peaks form. Sprinkle in confectioners erythritol while continuing to whip on medium speed until stiff peaks form.
  5. To assemble the cake, first choose your best-looking crepe for the top and set aside. On a flat plate, place a fully cooled crepe. Layer about 2 tablespoons filling, spreading evenly over the crepe. Continue to layer crepes and filling, finishing with the best-looking crepe. Tightly cover the crepe cake with plastic wrap and chill in refrigerator for at least 1 hour and up to 8 hours. Refrigerate all remaining filling separately.
  6. When the cake is chilled, top with remaining filling and garnish with fresh blueberries. Slice into 8 even pieces and serve. 

Cooking Tip

This recipe has a high degree of difficulty, mainly because the art of crepe making takes patience and practice. If you have never made crepes before, we suggest watching a YouTube tutorial to get a feel for the process. You might also consider making extra crepe batter so you have some for practice. We find removing the pan from heat and allowing it to cool between crepes helps to ensure there are not large bubbles in the finished crepes, and helps even out the cooking time as well.When assembling the cake, start with the most cooled crepes first as the filling will melt if spread on a hot crepe. Once assembled, be sure to fully chill the cake in the refrigerator for at least an hour to allow some filling to be absorbed by the crepes, and become more solid and set to make slicing easier.